Use the winter squash of your choice here—kabocha can be cooked and eaten with the skin on, or you can peel and cube up a pumpkin or butternut squash. They all work well in this rich, coconutty curry. Its flavor greatly depends on the quality of your curry paste and fish sauce, so track down good ingredients. I like the massaman curry paste and coconut products from Mae Ploy and Aroy-D, and fish sauce made by Red Boat and Three Crabs. You can find them in most Asian grocery stores and online.
- Select the high Sauté setting on the Instant Pot and heat the coconut oil. Add the onion and sauté for about 5 minutes, until it starts to brown. Add the coconut cream and curry paste and sauté for about 2 minutes more, until bubbling and fragrant. Stir in the beef, water, and fish sauce
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Meat/Stew setting and set the cooking time for 20 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
- When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and add the squash and coconut milk. Stir to combine, pushing down on the squash so all the pieces are submerged in the cooking liquid. Press the Cancel button to reset the cooking program, then select the medium Sauté setting. Let the stew cook, uncovered, for 10 minutes, or until the squash is fork tender. Press the Cancel button to turn off the pot. Stir in the basil.
- Ladle the curry into bowls. Serve piping hot with the rice on the side.
Reprinted with permission from The Ultimate Instant Pot Cookbook by Coco Morante, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House. Photography credit Jennifer Davick © 2018