Ingredients
2
lb beef stew meat
2
tablespoons garam masala
1
teaspoon garlic powder
2
tablespoons butter
1
cup chopped shallots
1
tablespoon chopped fresh gingerroot
4
cups 1-inch diced peeled russet potatoes (about 1 1/2 lb)
1
can (14 oz) coconut milk (not cream of coconut)
1
cup Progresso™ beef flavored broth (from 32-oz carton)
2
tablespoons soy sauce
3
tablespoons lime juice
2
tablespoons cornstarch
1
tablespoon packed brown sugar
1
tablespoon fish sauce
4
cups hot cooked white rice
1/2
cup chopped roasted peanuts
1/2
cup chopped fresh cilantro leaves
Preparation
In large bowl, toss beef with garam masala and garlic powder. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef in 2 batches; cook 2 to 4 minutes on first side, or until browned. Turn and cook 2 to 4 minutes on second side, or until browned. Select CANCEL.
Return all beef to insert. Stir in shallots and gingerroot; stir in potatoes. Stir in coconut milk, broth and soy sauce. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
In small bowl, beat lime juice, cornstarch, brown sugar and fish sauce with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 30 to 60 seconds, stirring frequently, until thickened. Select CANCEL. Serve over rice with peanuts and cilantro.
