Ingredients
1 boneless beef chuck roast (3 pounds), halved1 teaspoon salt1 teaspoon pepper2 tablespoons canola oil1 large sweet red pepper, sliced1 can (13.66 ounces) coconut milk3/4 cup beef stock1/2 cup creamy peanut butter1/4 cup red curry paste2 tablespoons soy sauce2 tablespoons honey2 teaspoons minced fresh gingerroot1/2 pound fresh sugar snap peas, trimmed1/4 cup minced fresh cilantroHot cooked brown or white riceOptional toppings: thinly sliced green onions, chopped unsalted peanuts, hot sauce and lime wedges
Preparation
Sprinkle beef with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add oil; add one roast half. Brown on all sides, about 5 minutes. Remove; repeat with remaining beef.
Return beef to pressure cooker; add red pepper. In a bowl, whisk coconut milk with next six ingredients; pour over meat. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 35 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Add sugar snap peas; return to full pressure, and cook 5 minutes. Naturally release pressure for 10 minutes, then quick-release any remaining pressure.
Remove beef; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Stir in cilantro. Serve with rice and toppings of your choice.
