🥥 Instant Pot Beef Massaman 

🛒 Ingredients

Beef & Liquid

• 2 lb beef chuck, cut into 2-inch chunks
• 1½ cups water or light stock
• 1 can (400 ml) full-fat coconut milk

Paste Base (Doctoring)

• 4½ tbsp Aroy-D Massaman curry paste
• 1½ tbsp oil
• 1 cinnamon stick
• 3–4 cardamom pods (lightly crushed)
• 1 bay leaf (optional)
• 1½ tbsp peanut butter
• ¼–½ tsp shrimp paste (optional)

Tamarind Liquid

• 1½–2 tbsp tamarind pulp
• ⅓ cup warm water → soak, mash, strain
• Use 1 tbsp liquid

Final Balance

• 2–3 tbsp fish sauce
• ½ tbsp palm sugar (or less)
• 1 tbsp tamarind liquid

Vegetables

• 2–3 potatoes (large chunks)
• 1–2 carrots (optional)

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🥘 Method

1. Prep Tamarind – soak, mash, strain
2. Doctor Paste – oil + spices → paste → cook until aromatic → add peanut butter
3. Load IP (no stir) – liquid → beef → coconut milk → paste on top
4. Pressure Cook – 30 min high, 15 min natural release
5. Balance – fish sauce → tamarind → sugar
6. Finish – add potatoes/carrots, simmer 12–15 min

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🧠 Notes

• Tamarind balances richness of coconut milk [1]
• Chuck becomes tender and rich when pressure cooked [3]
• Keep flavor savory, not overly sweet

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🧠 Final Thought

Massaman should never taste like dessert.
It should taste like slow warmth, depth, and balance — something that gets even better the next day.