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.