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Instant Pot Thai Beef - Lunch

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 1 pound quarter Beef Roast
  • 1/4 cups Peanut Satay Sauce
  • 1/4 cups Light Coconut Milk, Canned
  • 1/8 cups Water
  • 1 1/3 tablespoons Soy Sauce
  • 2 cups chunk Carrot
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 4 oz beef & 1/2 cup carrots
  • 212 Calories
  • 8g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 74mg Cholesterol
  • 436mg Sodium
  • 9g Total Carb
  • 1g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 26g Protein
  • 5 WW Freestyle

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.

Freeze For Later Cooking Directions

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. **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. Let cool.
  9. Shred the beef.
  10. Divide among the indicated number of freezer bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

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

  1. Thaw: In fridge
  2. Reheat in the microwave until warmed through.

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