COURSE:
Dinner, Lunch, Main Course, Recipes, Thai

Product:
Instant Pot XL 7.1L

Ingredients

For the Beef & Broth

• 800g chuck steak or stewing beef, cut into 5-6cm chunks
• 1 thumb-sized piece of ginger, peeled and grated
• 3 cloves garlic, grated
• 2 tsp turmeric
• 2 tbsp red Thai curry paste
• 1 tin (400ml) coconut cream
• 800ml chicken, beef, or vegetable stock
• 1 tbsp neutral oil (vegetable, sunflower, or canola)
• Fish sauce, to taste (or salt as an alternative)

For the Vegetables

• 4 heads bok choy, halved
• 150g baby corn, halved lengthwise
• 100g mange tout, roughly sliced

For the Noodles

• 2-3 cakes of ramen noodles
• Garnishes (Optional)
• 1 soft-boiled egg per person
• Spring onions, finely sliced
• Chili crisp

Instructions

Set the Instant Pot to Sauté (High Heat) and drizzle in the oil. Season the beef generously with salt. Sear the beef in batches until golden brown on all sides, then remove and set aside. If the fond (browned bits) on the bottom of the pot start to catch, deglaze with a splash of water and scrape with a wooden spoon.

Reduce the Sauté setting to Medium Heat and add the red Thai curry paste, turmeric, grated ginger, and garlic. Sauté for 1-2 minutes until fragrant. Pour in the coconut cream and stir to combine. Return the beef to the pot and pour in the stock.

Lightly season the broth with fish sauce to taste, keeping in mind that the liquid will reduce slightly during cooking. Avoid adding too much at this stage—you can always adjust the seasoning at the end. If you don’t have fish sauce, salt works as a great alternative.
Time to Cook!

Slow Cook Method (5.5 Hours)

Secure the lid and toggle the pressure release switch to open (so pressure does not build). Select Slow Cook (the pot icon with an hourglass). Set to Medium Temperature and cook for 5.5 hours. Once done, switch to Keep Warm mode until ready to serve.

Pressure Cook Method (30 Minutes)

Secure the lid and ensure the pressure release switch is closed (so pressure builds). Select Pressure Cook (the pot icon with steam lines in the top-left corner of the display). Set to High Pressure for 30 minutes. Once done, carefully release the pressure before removing the lid.
Once the beef is tender, shred it directly into the broth with two forks into chunks, ensuring the meat is well distributed. Adjust seasoning with additional fish sauce or salt, if needed.

Add the bok choy, baby corn, and mange tout directly into the hot broth. Let them sit for 2-4 minutes to cook in the residual heat.
Meanwhile, cook the ramen noodles separately according to the package instructions. Be sure to slightly undercook them so they remain al dente, as they will continue to soften in the hot broth.

Divide the ramen noodles between bowls. Add shredded beef and ladle over the rich coconut broth and vegetables. Top each bowl with one soft-boiled egg, spring onions, and chili crisp (if using). Serve hot and enjoy!

Notes

A rich, fragrant, one-pot ramen dish with tender shredded beef, warming spices, and coconut broth. Perfect for winter, made easily in the Instant Pot!

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