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Instant Pot Thai Beef - Dump and Go Dinner

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Instant Pot Thai Beef - Dump and Go Dinner

Regan
The Cook
4 Servings
8 Ingredients
12 Comments

Our Instant Pot Thai Beef makes a great low carb meal option that tastes amazing. This freezer recipe yields a tender roast and carrots pressure cooked to perfection in a creamy peanut sauce.

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4 Servings
8 Ingredients
12 Comments

Ingredients

  • 1 pound quarter Beef Roast
  • 2 cups chunk Carrot
  • ¼ cups Peanut Satay Sauce
  • ¼ cups Light Coconut Milk, Canned
  • ⅛ cups Water
  • 1 ⅓ tablespoons Soy Sauce
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper

Containers

Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide beef and carrots between indicated number of round freezer containers.
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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place beef in the bottom of the Instant Pot.
  3. In a small bowl combine satay sauce, coconut milk, water and soy sauce. Pour over top of beef.
  4. Add carrots to the Instant Pot. Season with salt and pepper.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 35 minutes.
  7. Let pressure release naturally for 10 minutes then release any remaining pressure.
  8. Shred meat before serving.

Categories

dairy-free, traditional, diet, summer, spring, fall, winter, low-carb, kosher, egg-free, instant-pot, low-sodium, wwfreestyle, wwfreestyle5-6, fish-free, shellfish-free

Categories

dairy-free, traditional, diet, summer, spring, fall, winter, low-carb, kosher, egg-free, instant-pot, low-sodium, wwfreestyle, wwfreestyle5-6, fish-free, shellfish-free

12 Comments

Join the discussion

    1. Hi Nicole — I like to serve with brown rice (made in my Instant Pot) and broccoli. I saute the rice with some olive oil for 2-3 minutes until toasted, then cook on manual for 22 minutes. Happy Cooking! ~ OAMM

      Reply

  2. I keep seeing things like “1 pound quarter” for meat in your recipes. Do you mean 1-1/4 pounds? Or do you mean a pound of meat cut into 4 pieces??

    Thanks!

    Reply

    1. Hi Julie – Our database for our ingredients is setup to combine the ingredient and the prep type for each ingredient you need. For 1 pound quarter Beef Roast, it means you should use a 1lb Beef Roast and Quarter is (cut into 4 pieces). I hope this helps.

      Reply

    1. Hi Kristy, that is strange, it doesn’t appear that way on our end. Thank you for letting us know, we will investigate! Here is the link to the Peanut Satay Sauce.

      Reply

  4. My family dislikes cooked carrots. Thinking of a good substitute. Any ideas? Or maybe omit and add raw carrots on top after?

    Reply

    1. You could use almond milk in place of the coconut milk. If you need to thicken it you could add some cornstarch to it.

      Reply

  6. I’m really struggling because I keep getting the burn notification before it gets to pressure. This is a delish sounding recipe. Please help!

    Reply

    1. There are so many variables – it could be due to the thickness of the coconut milk or the sauce. Try putting the trivet down – we have a staffer who swears by that. You could also add some additional water before adding anything else- then you could saute at the end if you need to thicken.

      Reply