Instant Pot Beef Panang Curry: A Flavorful and Easy Weeknight Meal

Beef Panang curry is a rich, creamy, and aromatic Thai curry that’s packed with flavor. Traditionally, it requires slow simmering to tenderize the beef and meld the flavors. However, using an Instant Pot, you can achieve the same delicious results in a fraction of the time. This recipe delivers a restaurant-quality curry that’s perfect for a weeknight meal.

Why This Instant Pot Beef Panang Curry Works

* **Tender Beef:** The Instant Pot pressure cooks the beef until it’s incredibly tender, almost melting in your mouth.
* **Rich and Creamy:** Coconut milk is the base of Panang curry, creating a luxurious and satisfying sauce.
* **Aromatic and Flavorful:** Panang curry paste, fish sauce, palm sugar, and kaffir lime leaves (if you can find them!) create a complex and authentic flavor profile.
* **Quick and Easy:** Compared to traditional methods, the Instant Pot significantly reduces the cooking time, making it a great option for busy weeknights.
* **Customizable:** You can easily adjust the spice level and add your favorite vegetables to customize this curry to your liking.

Ingredients You’ll Need

* **Beef:** The best cuts for Instant Pot Beef Panang Curry are chuck roast or stew meat. These cuts have good marbling and become incredibly tender when pressure cooked. About 2 pounds.
* **Panang Curry Paste:** This is the key ingredient that provides the signature flavor of Panang curry. You can find it at most Asian grocery stores or online. Mae Ploy and Maesri are two popular and readily available brands. About 4 tablespoons (adjust to your spice preference).
* **Coconut Milk:** Use full-fat coconut milk for the richest and creamiest flavor. One 13.5-ounce can.
* **Fish Sauce:** A staple in Thai cuisine, fish sauce adds a salty, savory, and umami flavor. About 2 tablespoons.
* **Palm Sugar (or Brown Sugar):** Palm sugar adds a subtle sweetness that balances the savory and spicy flavors. About 1 tablespoon. If you don’t have palm sugar, you can substitute brown sugar.
* **Kaffir Lime Leaves (Optional):** These fragrant leaves add a distinct citrusy aroma. If you can find them, they are a great addition. Use 3-4 leaves.
* **Red Bell Pepper:** Adds sweetness and color. One, sliced.
* **Onion:** Adds depth of flavor. One medium, chopped.
* **Garlic:** Adds aromatic flavor. 3-4 cloves, minced.
* **Ginger:** Adds a warm and spicy note. 1-inch piece, minced.
* **Peanut Butter (Optional):** Some recipes call for a tablespoon or two of peanut butter for added richness and flavor depth. If you have a peanut allergy, omit this ingredient.
* **Lime Juice:** Adds brightness and acidity to finish the dish. 1-2 tablespoons.
* **Vegetable Oil:** For sautéing the vegetables and searing the beef. About 2 tablespoons.
* **Beef Broth or Water:** To provide the liquid needed for pressure cooking. 1 cup.
* **Thai Basil (for garnish):** Adds a fresh and aromatic touch. A handful, roughly chopped.
* **Red Chilies (for garnish, optional):** For added heat and visual appeal. Thinly sliced.
* **Cooked Rice (for serving):** Jasmine rice is a classic pairing.

Equipment You’ll Need

* **Instant Pot (Pressure Cooker):** A 6-quart or 8-quart Instant Pot will work for this recipe.
* **Cutting Board and Knife:** For prepping the vegetables and beef.
* **Measuring Cups and Spoons:** For accurate ingredient measurement.
* **Spatula or Wooden Spoon:** For stirring and sautéing.

Step-by-Step Instructions

**1. Prepare the Beef:**

* Cut the beef into 1-inch cubes. Pat them dry with paper towels. This will help them brown properly.
* Season the beef cubes generously with salt and pepper.

**2. Sauté the Vegetables:**

* Turn on the Instant Pot to the “Sauté” function.
* Add vegetable oil to the pot and let it heat up.
* Add the chopped onion and sauté until softened, about 3-5 minutes.
* Add the minced garlic and ginger and sauté for another minute until fragrant.

**3. Sear the Beef:**

* Add the beef cubes to the Instant Pot in a single layer. You may need to do this in batches to avoid overcrowding the pot.
* Sear the beef on all sides until browned. This step adds flavor and texture to the curry.
* Remove the beef from the Instant Pot and set aside.

**4. Build the Curry:**

* Add the Panang curry paste to the Instant Pot and sauté for 1-2 minutes until fragrant. Be careful not to burn the paste.
* Pour in the coconut milk and beef broth or water. Stir to combine.
* Add the fish sauce, palm sugar (or brown sugar), and kaffir lime leaves (if using).
* Stir well to dissolve the sugar.

**5. Pressure Cook the Curry:**

* Return the browned beef to the Instant Pot.
* Add the sliced red bell pepper.
* Close the Instant Pot lid and seal the vent.
* Cook on “Manual” or “Pressure Cook” mode for 25 minutes on high pressure.

**6. Natural Pressure Release:**

* Allow the Instant Pot to naturally release pressure for 10-15 minutes. This helps the beef become even more tender. Then, carefully release any remaining pressure manually.

**7. Finish the Curry:**

* Open the Instant Pot lid carefully.
* Stir in the peanut butter (if using) and lime juice.
* Taste the curry and adjust seasonings as needed. You may want to add more fish sauce for saltiness, palm sugar for sweetness, or lime juice for acidity.
* If the curry is too thin, you can thicken it by simmering it on the “Sauté” function for a few minutes, stirring occasionally. Alternatively, you can mix a tablespoon of cornstarch with two tablespoons of cold water to make a slurry, then stir the slurry into the curry and simmer until thickened.

**8. Serve:**

* Serve the Instant Pot Beef Panang Curry hot over cooked jasmine rice.
* Garnish with fresh Thai basil and sliced red chilies (optional).

Tips for the Best Instant Pot Beef Panang Curry

* **Don’t skip the searing step:** Searing the beef adds a depth of flavor that you won’t get otherwise. It also helps to prevent the beef from drying out during pressure cooking.
* **Adjust the spice level:** Panang curry paste can vary in spice level. Start with less curry paste and add more to taste. You can also add a pinch of red pepper flakes or a chopped chili for extra heat.
* **Use full-fat coconut milk:** This will result in a richer and creamier curry.
* **Don’t overcook the beef:** Overcooked beef can become dry and tough. 25 minutes on high pressure is usually sufficient for chuck roast or stew meat. Adjust the cooking time based on the size and type of beef you use.
* **Let the Instant Pot naturally release pressure:** This will help the beef become even more tender.
* **Customize with vegetables:** Feel free to add other vegetables to the curry, such as bamboo shoots, green beans, or peas.
* **Make it vegetarian:** Substitute the beef with tofu or tempeh for a vegetarian version. You may need to adjust the cooking time.
* **Store leftovers properly:** Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Variations and Substitutions

* **Chicken Panang Curry:** Substitute the beef with chicken thighs or breasts. Reduce the cooking time to 10-12 minutes on high pressure.
* **Shrimp Panang Curry:** Add shrimp in the last few minutes of cooking, after the pressure has been released, to prevent them from overcooking.
* **Vegetarian Panang Curry:** Use tofu, tempeh, or a combination of vegetables such as broccoli, cauliflower, and bell peppers.
* **Spice Level:** Adjust the amount of Panang curry paste to your preference. Add a pinch of red pepper flakes for extra heat.
* **Sweetness:** Adjust the amount of palm sugar or brown sugar to your liking.
* **Vegetables:** Add your favorite vegetables, such as bamboo shoots, green beans, peas, or mushrooms.
* **Kaffir Lime Leaves:** If you can’t find kaffir lime leaves, you can substitute them with a teaspoon of lime zest.
* **Peanut Butter:** Omit the peanut butter if you have a peanut allergy.

Serving Suggestions

* Serve with cooked jasmine rice.
* Garnish with fresh Thai basil and sliced red chilies.
* Serve with a side of cucumber salad.
* Serve with roti bread for dipping.

Detailed Recipe Card

**Instant Pot Beef Panang Curry**

A flavorful and easy Thai curry made in the Instant Pot with tender beef and a rich, creamy sauce.

**Prep Time:** 15 minutes
**Cook Time:** 30 minutes
**Total Time:** 45 minutes
**Servings:** 6

**Ingredients:**

* 2 pounds chuck roast or stew meat, cut into 1-inch cubes
* 2 tablespoons vegetable oil
* 1 medium onion, chopped
* 3-4 cloves garlic, minced
* 1-inch piece ginger, minced
* 4 tablespoons Panang curry paste (adjust to taste)
* 1 (13.5-ounce) can full-fat coconut milk
* 1 cup beef broth or water
* 2 tablespoons fish sauce
* 1 tablespoon palm sugar (or brown sugar)
* 3-4 kaffir lime leaves (optional)
* 1 red bell pepper, sliced
* 1-2 tablespoons peanut butter (optional)
* 1-2 tablespoons lime juice
* Fresh Thai basil, for garnish
* Sliced red chilies (optional), for garnish
* Cooked jasmine rice, for serving
* Salt and Pepper to taste

**Instructions:**

1. **Prepare the Beef:** Cut the beef into 1-inch cubes and pat dry with paper towels. Season generously with salt and pepper.
2. **Sauté Vegetables:** Turn on the Instant Pot to the “Sauté” function. Add vegetable oil and let it heat up. Add the chopped onion and sauté until softened, about 3-5 minutes. Add the minced garlic and ginger and sauté for another minute until fragrant.
3. **Sear the Beef:** Add the beef cubes to the Instant Pot in a single layer. Sear on all sides until browned. Remove the beef and set aside.
4. **Build the Curry:** Add the Panang curry paste to the Instant Pot and sauté for 1-2 minutes until fragrant. Pour in the coconut milk and beef broth. Add the fish sauce, palm sugar, and kaffir lime leaves (if using). Stir well to combine.
5. **Pressure Cook:** Return the browned beef to the Instant Pot. Add the sliced red bell pepper. Close the Instant Pot lid and seal the vent. Cook on “Manual” or “Pressure Cook” mode for 25 minutes on high pressure.
6. **Natural Pressure Release:** Allow the Instant Pot to naturally release pressure for 10-15 minutes. Then, carefully release any remaining pressure manually.
7. **Finish the Curry:** Open the Instant Pot lid. Stir in the peanut butter (if using) and lime juice. Taste and adjust seasonings as needed. If the curry is too thin, simmer on “Sauté” function to thicken, or use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
8. **Serve:** Serve the curry hot over cooked jasmine rice. Garnish with fresh Thai basil and sliced red chilies.

**Notes:**

* Adjust the spice level by adding more or less Panang curry paste.
* Use full-fat coconut milk for the richest flavor.
* For a vegetarian version, substitute the beef with tofu or tempeh.

Nutritional Information (Approximate)

* Calories: Approximately 500-600 per serving (depending on portion size and ingredients used)
* Fat: 30-40g
* Protein: 30-40g
* Carbohydrates: 20-30g

(Note: This is an estimate and may vary based on specific ingredients and portion sizes.)

Common Mistakes to Avoid

* **Burning the Curry Paste:** Be careful not to burn the curry paste when sautéing it. Burnt curry paste will taste bitter.
* **Overcooking the Beef:** Overcooked beef can become dry and tough. Follow the recommended cooking time and allow for natural pressure release.
* **Using Low-Fat Coconut Milk:** Low-fat coconut milk will result in a less creamy curry. Use full-fat coconut milk for the best results.
* **Not Adjusting Seasonings:** Taste the curry and adjust the seasonings as needed. You may need to add more fish sauce, palm sugar, or lime juice to balance the flavors.
* **Skipping the Searing Step:** Searing the beef adds crucial flavor to the dish. Don’t skip this step!

Frequently Asked Questions (FAQ)

* **Can I use a different cut of beef?** Yes, you can use other cuts of beef such as sirloin or flank steak, but they may not be as tender as chuck roast or stew meat. If using a leaner cut, reduce the cooking time to prevent it from drying out.
* **Can I make this recipe ahead of time?** Yes, you can make this curry ahead of time. The flavors will actually develop and meld together even more as it sits. Store it in the refrigerator for up to 3 days and reheat before serving.
* **Can I freeze this curry?** Yes, you can freeze this curry. Store it in an airtight container in the freezer for up to 2 months. Thaw it overnight in the refrigerator before reheating.
* **Where can I find Panang curry paste?** You can find Panang curry paste at most Asian grocery stores or online retailers. Mae Ploy and Maesri are two popular brands.
* **What if I can’t find kaffir lime leaves?** If you can’t find kaffir lime leaves, you can substitute them with a teaspoon of lime zest.
* **Can I make this recipe without an Instant Pot?** Yes, you can make this curry on the stovetop. Brown the beef and sauté the vegetables as instructed. Then, add the remaining ingredients and simmer on low heat for 2-3 hours, or until the beef is tender.

Conclusion

This Instant Pot Beef Panang Curry recipe is a delicious and convenient way to enjoy a classic Thai dish. With its tender beef, rich and creamy sauce, and aromatic flavors, it’s sure to become a family favorite. So, gather your ingredients, fire up your Instant Pot, and get ready to enjoy a restaurant-quality curry in the comfort of your own home! Enjoy!