Season the beef brisket with salt and pepper.
Select the "Saute" function on your pressure cooker and heat the vegetable oil.
Add the beef brisket to the pot and brown on all sides.
Set aside the beef when done
Add bay leaves, onion, and garlic to the pot and saute until fragrant.
Add the browned beef, 3 tbsps Curry Powder, 1 tbsp Fish Sauce, 2 tbsp Chu Hou sauce to the pot and saute for another minute.
Pour in ⅔ cup beef or chicken stock, then deglaze the bottom of the pot with a wooden spatula.
Layer the potatoes on top.
Close the lid of the pressure cooker and set the valve to the sealing position.
Select "Pressure Cook" mode at high pressure for 45 minutes and then naturally release pressure for 15 minutes. Carefully release the remaining pressure if there is still any!
Open the lid of the pressure cooker and stir curry beef brisket.
Set aside the beef and half of the potato chunks.
Bring the curry sauce mixture to a simmer with the "Saute" button.
Add in ¼ cup Coconut Milk, then break up the potato chunks to thicken the curry sauce.
Place the beef and potato chunks back into the curry sauce, then give it a quick mix.
Serve the curry beef brisket over steamed rice and garnish with green onion.
