Set your instant pot to the sauce function. Once hot, coat with oil and then toss in onion. Cook for 2-3 minutes, then add beef. Cook for another few minutes until beef is lightly browned.

Top with garlic, ginger, bell pepper, lime juice, curry paste, tomatoes water, and bone broth collagen. Secure the lid.

Select cancel on your instant pot. Now select the manual function and cook on high pressure for 11 minutes. Use a natural release for at least 15 mins, then release remaining steam.

Remove lid, add arrowroot mixture and coconut milk. Let sit for a few minutes while you prepare to assemble the lettuce wraps. Salt the beef mixture to taste.

Add carrots, cilantro, lime juice and beef mixture to each lettuce wrap*. Serve immediately.

Heat a large pot on your stovetop to medium high heat. Once hot, add oil then onion. Saute for 2-3 minutes, then add beef. Cook for about 5 minutes, until meat is lightly browned. Transfer to your slow cooker.

Top with garlic, ginger, bell pepper, lime juice, curry paste, tomatoes, 1/4 cup water, and bone broth collagen. Cook on low for 4 hours.

Now add in arrowroot starch and coconut milk, cook another 15-30 minutes until sauce thickens. Salt to taste.

Add carrots, cilantro, lime juice and beef mixture to each lettuce wrap*. Serve immediately.