Curry
•Instant Pot Beef Rendang
Total Time
80 min
Servings
4 people
Level
medium
Rating
(1)
Instant Pot Beef Rendang
A modern take on the slow-cooked Indonesian classic that delivers tender, caramelized beef in a fraction of the time. By using a pressure cooker, we lock in the rich flavors of coconut, galangal, and lemongrass without the need for hours of constant stirring.
Ingredients
2 lbs beef chuck roast, cut into 1.5-inch cubes
1 can (13.5 oz) full-fat coconut milk
4 cloves garlic, peeled
3 shallots, peeled and halved
2 inch piece fresh ginger, peeled
2 stalks lemongrass, white parts only, roughly chopped
2 tbsp sambal oelek or red chili paste
4 kaffir lime leaves (or zest of 1 lime)
1 tbsp brown sugar
1/3 cup unsweetened desiccated coconut
1 tsp salt
1 tbsp vegetable oil
Instructions
- 1
Toast the desiccated coconut in a dry pan over medium heat until golden brown, stirring constantly to prevent burning. Set aside.
- 2
In a food processor, blend the garlic, shallots, ginger, lemongrass, and chili paste until a smooth spice paste forms.
- 3
Set your Instant Pot to 'Sauté' mode and add the vegetable oil. Add the spice paste and cook for 3-4 minutes until fragrant.
- 4
Add the beef cubes to the pot and stir well to coat them in the spice paste.
- 5
Pour in the coconut milk, add the brown sugar, salt, and lime leaves. Stir to combine.
- 6
Secure the lid and cook on High Pressure for 30 minutes. Let the pressure release naturally for 10 minutes, then quick release the rest.
- 7
Remove the lid and set the Instant Pot back to 'Sauté' mode. Simmer for 15-20 minutes, stirring frequently, until the liquid evaporates and the sauce thickens and clings to the meat.
- 8
Stir in the toasted coconut during the last 2 minutes of cooking to thicken the sauce further and add a nutty aroma. Serve hot with rice.
