Instant Pot Red Curry Beef Brisket

We finally purchased an instant pot a few weeks ago, and I am excited to try making different dishes with it. I noticed that there are many recipes featuring western dishes online, but fewer on Asian dishes. I decided to make a Hong Kong classic, Red Curry Beef Brisket. In less than one hour, you can also get a pot of tender, juicy, flavorful beef brisket.

The Secret Ingredient for Delicious Red Curry

In this recipe, I added a secret ingredient that is great to ease its heaviness – lychee. You can buy canned lychee in supermarkets, and it brings a hint of sweetness to the red curry. It may sound odd, but I fell in love after trying this at a restaurant. For the leftover lychees, you can turn them into a summer drink by adding them into soda or ice tea.

Instant Pot Red Curry Beef Brisket - pigoutyvr
Red Curry Beef Brisket
Instant Pot Red Curry Beef Brisket - pigoutyvr

Instant Pot Red Curry Beef Brisket

No ratings yet
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Chinese
Servings 4 people


  • Pressure Cooker


  • 1.5 lbs beef brisket
  • 3-4 cloves garlic minced
  • 3 slices ginger
  • 3 tbsp red curry paste
  • 1 potato peeled & chopped
  • 2 carrots peeled & chopped
  • 3-5 pieces lychee halved (optional)
  • 1 small can coconut milk approx. 165mL
  • 3-5 pieces rock sugar approx. 15g
  • 2 star anises
  • 2 tsp soy sauce
  • 2 tsp oyster sauce
  • 2 tsp corn starch
  • Water


  • Prepare and cut all vegetables. Set aside.
  • Trim away the excessive fat from the beef brisket, if necessary. Blanch in boiling water for 1-2 minutes. Drain the water and cut the beef brisket into cube-size chunks.
  • In an instant pot, press the “sautee” button. Add 1 tbsp oil. Add ginger, garlic, and red curry paste. Sautee well.
  • Add carrot and beef brisket. Sautee for at least 1 minute. It will become aromatic.
  • Add rock sugar, star anises, and 1 cup of water.
  • Close the lid. Turn the steam release handle to “sealing”. Press “pressure level” and cook under high pressure for 25 minutes.
  • After 25 minutes, release the steam. And add potatoes and lychee into the pot.
  • Close the lid again. Turn the steam release handle to “sealing”. Press “pressure level” and cook under high pressure for 12 minutes.
  • Prepare the sauce by mixing soy sauce, oyster sauce, corn starch, and 2 tbsp water.
  • After 12 minutes, release the steam. Change to “sautee” mode. Add the sauce and let it boil.
  • Once it is boiling, pour the coconut milk in. Wait for it to boil again. Ready to serve.
Keyword Curry, Instant Pot, Savory, Spicy
Tried this recipe?Tag us on Instagram @likebyregina and share your creations!

Recommended Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

%d bloggers like this: