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[Instant Pot] Double Decker Thai Coconut Beef Curry + Brown Jasmine Rice

[Instant Pot] Double Decker Thai Coconut Beef Curry + Brown Jasmine Rice

In place of the stew beef, this recipe can also work with more tender cuts of beef (like sirloin) - just start with frozen meat to prevent overcooking.


  • 1 tablespoon coconut oil
  • 1/2 medium onion chopped
  • 2 tablespoons prepared Thai curry paste
  • 1 pound beef stew meat trimmed of excess fat
  • 1 cup water
  • 1 cup canned coconut milk
  • 3 cups frozen stir fry vegetable medley
  • 2 tablespoons chopped Thai basil optional
  • 1 1/2 cups brown jasmine rice
  • 1 1/2 cups water


  • Using the saute function, heat the oil in the pressure cooker. When the oil is hot, saute the onion until soft. Add the curry paste and cook for another 2 minutes until fragrant, then stir in the beef chunks and 1 cup water.
  • Place a cooking rack over the beef topped with a 7-inch stainless steel insert pan. Fill the pan with the brown rice and 1 1/2 cups water.
  • Close the lid, with the valve set to sealing position. Cook on high pressure for 20 minutes. When the cooking time is complete, let the pressure release naturally for 10 minutes, then carefully open the valve to manually release any remaining pressure.
  • Open the lid and set aside the brown rice and cooking rack, then add the coconut milk and frozen vegetables into the cooked beef. Use the saute function and gently stir the curry until it is heated throughout.
  • Serve bowls of brown rice and curry topped with thai basil.