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Instant Pot Thai Curry with Beef Brisket - Ready to Eat Dinner

<p>This Paleo comfort food is like a fusion of old fashioned roast and thai curry. Delicious! This Thai Curry lunch is made ahead in your Instant Pot and reheated in the pressure cooker or in a microwave for an on-the-go or at work nutritious meal.</p>
4 Servings Recipe By

Ingredients

  • 1/2 tablespoons Coconut Oil
  • 1 tablespoon Yellow Curry Paste
  • 3/4 cups Coconut Milk, Canned
  • 1 tablespoon Coconut Aminos
  • 1/2 tablespoons Fish Sauce
  • 1 tablespoon Apple Juice
  • 1/8 teaspoons Salt #1
  • 1/8 teaspoons Black Pepper #1
  • 1 cup peel and chunk Sweet Potato
  • 2/3 cups dice Onion
  • 1/4 pounds Carrot, Baby
  • 1 1/2 pounds pounds of Beef Brisket, chunks
  • 1/8 teaspoons Salt #2
  • 1/8 teaspoons Black Pepper #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 6 ounces brisket and 1/2 cup veggies
  • 561 Calories
  • 43g Total Fat
  • 22g Sat Fat
  • 0g Trans Fat
  • 116mg Cholesterol
  • 605mg Sodium
  • 9g Total Carb
  • 1g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 33g Protein
  • 20 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. Season meat cubes with salt #1 and pepper #1. Set aside.
  3. Set to saute and in inner pot, melt coconut oil.
  4. Stir in curry paste.
  5. Pour in coconut milk and bring to a simmer, stirring constantly.
  6. Add coconut aminos, fish sauce, apple juice, salt #2 and pepper #2, stirring to combine.
  7. Turn off saute.
  8. Place meat with liquid in inner pot.
  9. Lock the lid in place and seal steam nozzle.
  10. Cook on high pressure for 20 minutes.
  11. Quick release the pressure. Remove lid.
  12. Add sweet potatoes, onions and baby carrots to inner pot on top of meat.
  13. Lock the lid in place and seal steam nozzle.
  14. Cook on high pressure for 10 minutes.
  15. Quick release the pressure. Remove lid.

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. Season meat cubes with salt #1 and pepper #1. Set aside.
  3. Set to saute and in inner pot, melt coconut oil.
  4. Stir in curry paste.
  5. Pour in coconut milk and bring to a simmer, stirring constantly.
  6. Add coconut aminos, fish sauce, apple juice, salt #2 and pepper #2, stirring to combine.
  7. Turn off saute.
  8. Place meat with liquid in inner pot.
  9. Lock the lid in place and seal steam nozzle.
  10. Cook on high pressure for 20 minutes.
  11. Quick release the pressure. Remove lid.
  12. Add sweet potatoes, onions and baby carrots to inner pot on top of meat.
  13. Lock the lid in place and seal steam nozzle.
  14. Cook on high pressure for 10 minutes.
  15. Quick release the pressure. Remove lid.
  16. Allow to cool completely.
  17. Divide among indicated number of bags, 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 microwave until warm.

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