Pressure-Cooker Thai Coconut Beef

• 1 boneless beef chuck roast (3 pounds), halved
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons canola oil
• 1 large sweet red pepper, sliced
• 1 can (13.66 ounces) coconut milk
• 3/4 cup beef stock
• 1/2 cup creamy peanut butter
• 1/4 cup red curry paste
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 teaspoons minced fresh gingerroot
• 1/2 pound fresh sugar snap peas, trimmed
• 1/4 cup minced fresh cilantro
• Hot cooked brown or white rice
• Optional toppings: thinly sliced green onions, chopped unsalted peanuts, hot sauce and lime wedges

1. Sprinkle beef with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add oil; add one roast half. Brown on all sides, about 5 minutes. Remove; repeat with remaining beef.
2. Return beef to pressure cooker; add red pepper. In a bowl, whisk coconut milk with next six ingredients; pour over meat. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 35 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Add sugar snap peas; return to full pressure, and cook 5 minutes. Naturally release pressure for 10 minutes, then quick-release any remaining pressure.
3. Remove beef; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Stir in cilantro. Serve with rice and toppings of your choice.
4. Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

chuck roast, salt, pepper, canola oil, sweet red pepper, coconut milk, beef stock, peanut butter, red curry, soy sauce, honey, fresh gingerroot, sugar snap peas, fresh cilantro, white rice, toppings

Taken from www.tasteofhome.com/recipes/pressure-cooker-thai-coconut-beef/ (may not work)