Beef Panang Curry in Instant Pot

Preheat the pressure cooker to its highest temperature setting, then switch it to the 'Saute' mode. Pour a small amount of oil into the pot and add curry paste; stir constantly for 1 minute to allow the flavors to meld. Next, add the sirloin strips and cook for 2-3 minutes on each side, until they reach your desired level of doneness.

Now, pour in coconut milk and switch off the 'Saute' mode to prevent burning. Close the lid tightly, making sure it is securely locked in place.

According to the manufacturer's guidelines, set the pressure cooker to high-pressure mode and set a timer for 5 minutes. Allow an additional 10-15 minutes for the pressure to build up.

To release the built-up pressure, start by allowing it to release naturally for 10 minutes. Then, carefully use the 'Quick Release' function to release any remaining pressure, which should take about 5 minutes.

Once the pressure has been released, carefully unlock and remove the lid from the pressure cooker.

Now, switch the pressure cooker back to 'Saute' mode and add sliced onions, bell peppers, peanut butter, coconut sugar, and fish sauce to the pot. Simmer these ingredients together for about 5 minutes, allowing their flavors to combine and meld.

Taste the curry sauce at this point and add more coconut milk if it is too spicy for your liking. Finally, sprinkle some Thai basil leaves on top of the curry before serving it to your guests.