Set Instant Pot to saute function and pour vegetable oil. Give it one minute to heat up.
Add chopped onion and minced garlic into the pot - stirring and mixing for about 3 minutes.
Add stewing beef and brown on all sides, this should take about 5-7 minutes.
Add half of your coconut milk and green curry. Stir until it starts to bubble.
Add the remainder of your coconut milk as well as your vegetable broth.
Close the lid of your Instant Pot and set on manual pressure, high, for 15 minutes.
Once the time is up, set for a 15 minute NPR.
As you wait for the pressure to release, prep your veggies by cutting your green pepper in strips (be sure to take out the center + seeds) and chop your zucchini.
Remove the lid from the Instant Pot.
Set the Instant Pot back to the saute function and add brown sugar, the juice of your lime, sliced green pepper, and chopped zucchini. Let cook for about 5-6 minutes, stirring occasionally.
Turn off saute function and serve over a bed of rice. Garnish with coriander. Enjoy!