Are you a fan of Thai cuisine? We just love this version of Instant Pot Thai Rama Beef, it tastes just like our favorite takeout. Hi friends, this is Jennifer from JENRON DESIGNS. Today I am sharing a treat from my recipe box, our Instant Pot Rama Beef.

This our copycat recipe of one of our favorite take-out dishes and it is glorious, you won’t want to miss this one! Do you love Thai food like us? Well, you are in luck, now you can check out a few of my other favorite Thai recipes like my Thai Coconut Shrimp, Thai Basil Fried Chicken Rice, and Thai Green Curry Chicken.

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Add 2 tbsp of olive oil to your Instant Pot on the sauté setting, add in spring onions, sauté for 2-3 minutes. Then add in your beef slices, seasoned with salt and pepper to taste. Cook until browned, around 3-4 minutes.

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Drop one, 8 oz bag of fresh spinach in, add light saute’ into your beef using a bamboo spurtle. This is the perfect way to hid extra veggies into a meal.

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Stir in your pre-mixed peanut butter sauce from the recipe below, saute an additional 2-3 minutes. Immediately serve over coconut rice, and garnish with crushed peanuts and green onions.

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Make Rice for Thai Rama Beef

To make my easy coconut rice: combine 1 ¾ cups of water, ½ cup coconut, 2 tsp of sugar, and 2 tbsp of butter with 1 ½ cup of Jasmine Rice. Cook on high-pressure rice setting for 10 minutes.

Note: The Coconut Rice, can easily be covered and kept warm in this Instant Pot liner if you have a fresh new one on deck for the next step. Just use your oven mitts to remove, then cover with foil until you are ready to serve.

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You may also enjoy my other recipes made in the 3 Qt. Instant Pot HERE. It may be mini, but it does the job! Enjoy.

Instant Pot Rama Beef

Jennifer G
Prep Time 10 mins
Cook Time 10 mins
Rice Cook Time 10 mins
Course Dinner, Lunch, Main Course
Cuisine Asian, Thai
Servings 4 people
Calories 940 kcal

Equipment

  • Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
  • Bamboo Spurtles 
  • 2 Instant Pot Cooking Liners

Ingredients
  

  • 1 1/2 lbs Beef Flank Steak Sliced Thin, across grain, seasoned with salt and pepper to taste
  • 2 Green Onions/ Scallions Fined sliced- you can reserve 1-2 tbsp of the green slices for garnishing optional
  • 2 tbsp Olive Oil
  • 8 oz Spinach fresh
  • 1/4 cup Peanuts crushed for garnish
  • Peanut Butter Sauce~
  • 1/2 cup Creamy Peanut Butter
  • 2 tbsp Tamari you can use Soy Sauce
  • 2 tbsp Brown Sugar
  • 4 tsp Sriracha
  • Coconut Rice~
  • 1 1/2 cup Jasmine Rice
  • 1/2 cup coconut milk
  • 1 3/4 cup water
  • 2 tbsp butter
  • 2 tsp sugar

Instructions
 

  • First you will want to make your coconut rice by combining 1 3/4 cups of water, 1/2 cup coconut, 2 tsp of sugar and 2 tbsp of butter with 1 1/2 cup of Jasmine Rice.
  • Cook rice on high pressure rice setting for 10 minutes.
    Note: The Coconut Rice, can easily be covered and kept warm in this Instant Pot liner if you have a fresh new one on deck for the next step. Just use your oven mitts to remove, then cover with foil until you are ready to serve.
  • While your rice is cooking go ahead and pre mix your peanut butter sauce in bowl and set a side for flavors to come together. Also pre slice your beef and onions for the next cooking step.
  • Next in a new Instant Pot liner, add 2 tbsp of olive oil your Instant Pot on the sauté setting, add in spring onions, sauté for 2-3 minutes. Then add in your beef slices, seasoned with salt and pepper to taste. Cook until browned, around 3-4 minutes.
  • Drop in one, 8 oz bag of fresh spinach, add lightly saute' into your beef using a bamboo spurtle.
  • Stir in your pre mixed peanut butter sauce, saute an additional 2-3 minutes. Immediately serve over coconut rice, and garnish with crushed peanuts and green onions.

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