De-seed and dice the capsicum, peel and chop the onions and peel the garlic cloves.
Blend all of the paste ingredients well in food processor.
Take 145g of the paste, fry it off for 5 mins in the oil at medium heat.
The remaining paste can be frozen in 145g amounts for future use.
Trim the fat off the beef cheeks.
Add the remaining ingredients and cook for 80 minutes on high pressure - use the same amount of time for a stovetop pressure cooker.
Let the pressure release naturally for 10 minutes
Remove the potatoes and meat . Check the meat falls apart/is soft. If not, cut any large pieces and return to the pressure cooker for another 10 minutes, then remove and set aside.
The sauce will need to be reduced for approximately 10 minutes on high heat until thicker - the consistency to look for is a pourable but thick liquid. To minimise splatter, use a splatter guard or leave the lid slightly ajar.
Season with salt if required. Add the meat and potatoes back in before serving.
Serve with the above suggestions