Set the pressure cooker to saute - either on the stove with a stovetop pressure cooker or using the saute function on an electric pressure cooker/multicooker/Instant Pot.Take 145g (5 oz) of the paste, fry it off for 5 mins in the oil at medium heat.
The remaining paste can be frozen in 145g (5 oz) amounts for future use.
Trim the fat off the beef cheeks.
Combine the coconut milk, tamari, brown sugar and tamarind paste in a bowl. Add this mixture and the remaining ingredients for the curry to the inner bowl of your pressure cooker. Cook for 80 minutes on high pressure - use the same amount of time for a stovetop pressure cooker.
While the curry is cooking, prepare your jasmine rice according to packet instructions. You could also do this later, eg. when the pressure is releasing or the sauce is being reduced.
Once the cooking time has finished, 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.