Add water and beef to Instant Pot insert. Sprinkle sea salt over.
Add all chopped vegetables and fresh ginger on top.
Note: You may also choose to sauté or roast any of your vegetables to make them more distinct within or on top of the stew when served. Instant Pot stews tend to soften all the vegetables a lot. The bright fresh toppings make up for this, and soft stew vegetables are very delicious and easy to digest; but it's a nice option to have if want one more way to make this recipe. Examples include sautéed bok choy or spinach served on top of or to one side of the stew, or for AIP, roasted sweet potatoes.
Secure lid and close steam valve. Press "Meat/Stew" button. Time should automatically show 35 minutes, or adjust it so it does.
When times goes off, allow 45 to 60 minutes for pressure to release naturally. Then carefully do a Quick Pressure Release to release remaining steam.
Meanwhile, in a measuring dish or bowl, whisk together coconut cream, arrowroot and tamarind paste until completely smooth and mixed.
Remove the lid from the Instant Pot. The curry will still be simmering slightly. Make sure the stew is no longer simmering before proceeding to next step. (Arrowroot loses it's thickening power when heated too much.)
Whisk tamarind mixture into the hot stew. Stir it in well. The arrowroot will nicely thicken the hot stew.
Stir in green onions' greens. Serve Beef Curry. Top with fresh mint. Optional: Serve with lemon wedges.