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Instant Pot (Pressure Cooker) Thai Beef Curry
Ingredients
- 3 pounds grass fed beef brisket, chuck roast, or boneless short ribs, cut in 1½-inch cubes
- 2 teaspoons Diamond Crystal kosher salt
- 1 tablespoon coconut oil
- 2 tablespoons Thai curry paste
- 1½ cup full-fat coconut milk, plus ½ cup (optional)
- 2 tablespoons coconut aminos
- 2 tablespoons apple juice (I like Martinelli’s brand)
- 1 tablespoon Red Boat fish sauce
- 2 medium sweet potatoes, peeled and cut in large cubes
- 2 small onions, peeled and coarsely chopped
- 2 large carrots, peeled and cut in 2-inch pieces
- Handful of chopped mixed herbs, like cilantro and scallions
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