Yields: 4 servings

1 tbl. sesame oil
1 onion, sliced into eighths
1 tbl. garlic, minced
1 tbl. ginger, minced
1 cup chicken stock
1 1/2-2 lbs. beef short ribs (1/2-inch pieces)
1 1/2 tbls. Thai curry paste (or to your desired spiciness)
3 tbls. palm sugar
1 14-oz.can coconut milk
10 basil Leaves
3 tbls. Thai fish sauce
2 medium carrots, cut into 1-inch length
2 medium potatoes, cut into 1 1/2-inch squares
Salt, Pepper to taste

1. Heat the sesame oil in the pressure cooker over high heat.
2. Add the beef and lightly brown for two minutes.
3. Add the onions, garlic and ginger, and cook for two minutes.
4. Add the coconut milk, palm sugar, basil, fish sauce and curry paste.
5. Lock the lid in place, raise the pressure to high, and adjust heat to maintain high pressure.
6. Cook beef for 35 minutes.
7. Quick-release the pressure. Remove the lid, tilting it away from you to allow the excess team to escape. Check the doneness of the meat.
8. Add carrots and potatoes.
9. Lock the lid back in place, bring the pressure back up to high.
10. Cook for another five minutes and repeat the quick-release process.
11. Check the meat and vegetable doneness. Season with salt and pepper to taste.

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Source: Roy's Chicago