Lemongrass & Coconut Braised Beef

Instant Pot Instructions

1. Prep the Aromatics: Mince the lemongrass (tender white core only), garlic, shallots, and galangal/ginger. Set aside.
2. Sear the Beef: Turn the Instant Pot to Sauté mode (High). Add the neutral oil. Working in batches to avoid crowding, sear the beef chunks until a dark brown crust forms on all sides (about 3-4 minutes per side). Remove beef and set aside on a plate.
3. Bloom the Aromatics: Leave the beef fat in the pot. Add the minced lemongrass, garlic, shallots, galangal, coriander, and cumin. Sauté for 2 minutes until incredibly fragrant.
4. Deglaze & Braise: Pour in the beef broth and scrape up all the browned bits from the bottom of the pot. Stir in the coconut milk, fish sauce, brown sugar, star anise, and cinnamon stick.
5. Pressure Cook: Return the seared beef (and any resting juices) to the pot. Secure the lid, ensure the valve is set to Sealing. Cook on Manual/High Pressure for 45 minutes.
6. Make the Adult Heat: While the beef cooks, place the red pepper flakes, minced garlic, and smoked paprika in a heat-proof bowl. Heat 1/4 cup neutral oil in a small skillet until shimmering (not smoking), then pour it over the spices (it will sizzle!). Let it cool, then stir in the lime juice and fish sauce.
7. Release & Serve: Once the 45 minutes are up, let the Instant Pot naturally release pressure for 15 minutes, then manually release the rest. Discard the star anise and cinnamon stick. Serve the beef and rich coconut broth over jasmine rice. Adults can drizzle the chili-lime oil over their portions!