Craving a meal that tastes like it simmered for hours but is ready in a flash? This Instant Pot Satay Beef Stew is your answer! We’re talking incredibly tender chunks of beef swimming in a luxuriously creamy and savory peanut-coconut sauce, all infused with a gentle warmth from ginger and chili. It’s the ultimate comfort food, transformed into a speedy weeknight wonder thanks to the magic of the pressure cooker. Get ready to fall in love with your new favorite stew!
Ingredients
• (Total Time: 30 MIN| Serves: 4)
• 1 lb (450g) cubed stewing beef
• 3 medium carrots, chopped
• 2 medium onions, chopped
• 7 oz (200g) creamy peanut butter
• 6 oz (170g) full-fat coconut cream
• 2 tbsp (30ml) fresh lemon juice
• 2 tbsp (30g) freshly grated ginger
• 1 tbsp (15g) chili paste (e.g., Sambal Oelek)
• 1 tbsp (15g) ground cumin
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function on high. Season the beef cubes generously with salt and pepper. Add a splash of oil to the pot and brown the beef in batches, setting aside once seared.
3. Add the chopped onions to the pot and sauté for 3-4 minutes until softened. Add the grated ginger, chili paste, and cumin, stirring constantly for one minute until fragrant.
4. Pour in the lemon juice to deglaze the pot, scraping up any browned bits from the bottom. Turn off the Sauté function. Stir in the peanut butter and coconut cream until a smooth sauce forms.
5. Return the seared beef to the pot and add the chopped carrots. Stir everything to ensure it’s well-coated in the sauce.
6. Secure the lid, set the steam valve to ‘Sealing,’ and cook on the ‘Stew/Meat’ setting or ‘High Pressure’ for 20 minutes.
7. Once the timer finishes, allow the pressure to release naturally for 10 minutes before performing a quick release. Stir the stew, taste, and adjust seasoning if necessary before serving.
Nutritional Information
• Nutrition Per Serving
• Calories: 380
• Total Fats: 30g
• Net Carbs: 6g
• Protein: 27g
• Fiber: 1g
Pro Tips
• Pro-Tips for the Perfect Satay Stew
• Don’t skip browning the beef! This step creates a deep, savory flavor base (called the Maillard reaction) that you can’t get from just pressure cooking.
• For the richest, creamiest sauce, use full-fat coconut cream, not coconut milk. The higher fat content prevents the sauce from becoming watery.
• A 10-minute natural pressure release is crucial. It allows the muscle fibers in the beef to relax, resulting in exceptionally tender, melt-in-your-mouth meat.
• Garnish with a sprinkle of chopped roasted peanuts, fresh cilantro, and a squeeze of lime just before serving to add brightness, texture, and a fresh aroma.
FAQ
Q: Is browning the beef really necessary for this Instant Pot stew
A: Yes, absolutely! The recipe’s pro-tips emphasize that browning the beef is a crucial step. It creates a deep, savory flavor base (the Maillard reaction) that you can’t get from just pressure cooking.
Q: Can I use coconut milk instead of coconut cream
A: For the richest and creamiest sauce, the recipe strongly recommends using full-fat coconut cream. Its higher fat content prevents the sauce from becoming watery, which can happen with coconut milk.
Q: Why is the 10-minute natural pressure release important
A: The 10-minute natural release is a key step for achieving tender meat. It allows the muscle fibers in the beef to relax after pressure cooking, resulting in exceptionally tender, melt-in-your-mouth beef.
