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Instant Pot Thai Rama Beef Recipe Instant Pot Thai Rama Beef Recipe


Instant Pot Thai Rama Beef Recipe

Written by: Emily Smith

Whipped up this Thai Rama Beef in my trusty Instant Pot. The combo of coconut milk, peanut butter, and spices made the beef incredibly tender. Topped it off with peanuts and cilantro. Yum!

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As someone who loves creating flavorful dishes, let me share this Thai Rama Beef delight. Prepared in an Instant Pot, it's an exciting medley of creamy coconut, savory peanut butter, and tender beef. The aromatic ginger, spicy red pepper flakes, and a kick of soy sauce add unforgettable notes to every bite. Cozy up to this tasty treat and you'll find it's more than just a dish, it's a flavor journey. Ready? Let's cook!

Ingredients for Thai Rama Beef in the Instant Pot

  • Beef sirloin: Tender cut of meat that cooks quickly, adding protein and flavor to the dish.
  • Coconut milk: Creamy base that adds richness and a hint of sweetness to the sauce, balancing the flavors.
  • Peanut butter: Adds a nutty richness and creaminess to the sauce, enhancing the overall depth of flavor.
  • Soy sauce: Provides a savory umami flavor and a touch of saltiness to the dish.
  • Brown sugar: Sweetens the sauce slightly, balancing the savory and spicy flavors in the dish.
  • Garlic: Adds a pungent, aromatic flavor that enhances the overall taste of the dish.
  • Ginger: Adds a warm, spicy kick and a fresh flavor that complements the other ingredients well.
  • Red pepper flakes: Adds a subtle heat and a pop of color to the dish, enhancing its visual appeal.
  • Peanuts: Crunchy texture and nutty flavor that adds a contrast to the dish, providing a delightful garnish.
  • Cilantro: Fresh herb that adds a pop of color and a burst of freshness to the dish, enhancing its overall presentation.

Essential Tools for Making This Instant Pot Recipe

  • Instant Pot: Essential for pressure cooking the beef quickly while infusing it with the flavors of the Thai Rama sauce.
  • Knife: Needed to thinly slice the beef sirloin for quick and even cooking in the Instant Pot.
  • Cutting board: Provides a stable surface for slicing the beef and prevents damage to countertops or knives.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes


  • 1.5 lbs beef sirloin, thinly sliced
  • 1 cup coconut milk
  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup chopped peanuts
  • Fresh cilantro for garnish


  1. In the Instant Pot, combine coconut milk, peanut butter, soy sauce, brown sugar, garlic, ginger, and red pepper flakes.
  2. Add the sliced beef to the pot and stir to coat the meat in the sauce.
  3. Close the lid and set the Instant Pot to high pressure for 10 minutes.
  4. Once done, do a quick pressure release and open the lid carefully.
  5. Serve the beef over rice, garnished with chopped peanuts and fresh cilantro.

Nutritional value:

Per Serving in Calories: 480 kcal | Carbohydrates: 12 g | Protein: 32 g | Total Fat: 34 g | Saturated Fat: 18 g | Trans Fat: 0 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 4 g | Cholesterol: 90 mg | Sodium: 560 mg | Dietary Fiber: 2 g | Sugar: 6 g | Calcium: 60 mg | Potassium: 620 mg | Iron: 4 mg | Vitamin A: 200 µg | Vitamin C: 5 mg

Prep and Storage Tips for Thai Rama Beef

Make Ahead Instructions

  • Cook the beef according to the recipe instructions.
  • Let the beef cool completely before storing in an airtight container in the refrigerator for up to 3 days.
  • When ready to eat, reheat the beef in the microwave or on the stovetop.

Freezing Instructions

  • Cook the beef according to the recipe instructions and let it cool completely.
  • Place the beef in a freezer-safe container or bag, removing as much air as possible before sealing.
  • Label the container with the date and store in the freezer for up to 3 months.
  • To reheat, thaw the beef overnight in the refrigerator and then reheat in the microwave or on the stovetop.

One interesting fact about this instant pot thai rama beef recipe is that you can use almond butter as a substitute for peanut butter if you have a peanut allergy. Almond butter adds a slightly different flavor profile but still works well with the other ingredients in the dish.

Common Questions About Making Instant Pot Thai Rama Beef

Can I use a different cut of beef for this recipe?
Yes, you can use other cuts like flank steak or ribeye if you prefer.
Can I substitute almond butter for peanut butter?
Yes, almond butter can be a good substitute if you have a peanut allergy or prefer its taste.
Is there a way to make this recipe vegetarian?
You can substitute the beef with tofu or seitan for a vegetarian version of this dish.
Can I make this recipe without an Instant Pot?
Yes, you can make this on the stovetop by simmering the ingredients until the beef is cooked through.
How long can I store leftovers in the fridge?
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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