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Sear your chuck roast in your instant pot on saute setting. If you’re using a dutch oven sear on medium heat. Remove the meat and place aside.
Add garlic, ginger powder, lemongrass, serrano, turmeric and let everything get fragrant for a couple minutes. Add fish sauce, brown sugar, and curry paste and cook for another 1-2 minutes.
Pour in 2 cups of water and put the beef back in. If using instant pot, cook for 45 minutes on pressure cook setting. If using a Dutch oven, simmer on low for 2.5-3 hours.
Once the beef is tender, add coconut milk and if using an instant pot put back on saute mode for around 15-25 minutes, or until the sauce begins reduce and thicken. Do the same if using Dutch oven.
Serve beef with rice and garnish with lime, chile, and cilantro.