Step 1

Toast Coconut Flakes: Add ⅓ cup (45g) coconut flakes in Instant Pot without oil. Heat up Instant Pot using "Sauté More" function. Stir occasionally, and toast the coconut flakes until deep golden brown color (~7 - 8 mins). Remove and set aside.

Step 2

Brown Chuck Roast Steak: Wait until Instant Pot says “HOT” again. Then, pat dry the chuck roast steaks. Season one side generously with salt and black pepper. Drizzle the inner pot with 1 tbsp olive oil. Ensure to coat the oil over the whole bottom of the pot. Carefully place the seasoned side of chuck steaks in Instant Pot. Generously season the other side with salt and black pepper. Brown one side for 7 minutes before flipping over to brown the other side for another 7 minutes. Remove and set aside in a large container.

Step 3

Make Rendang Paste: While the chuck roast steaks are browning, add sliced lemongrass, 6 - 10 (8.8g) dried red chilies, 6 (27g) cloves garlic, 3 (120g) roughly chopped shallots, 2 tbsp (25g) chopped ginger, and 2 tbsp (25g) chopped galangal in a food processor. Process until you have a smooth spice paste. Remove rendang paste, then set aside in a mixing bowl. Add 1 tsp (2.8g) ground turmeric to the spice paste, then mix well.

Step 4

Saute Rendang Paste: Once you're done browning the chuck roast steaks, add 2 tbsp (30ml) coconut oil, rendang paste, 1 (4.5g) stick cinnamon, 2 star anises, 4 cloves, and 4 green cardamoms in Instant Pot. Saute until fragrant (~3 - 4 mins).

Step 5

Deglaze Instant Pot: Pour in ¾ cup (188ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.

Step 6

Pressure Cook Beef Rendang: Turn off Instant Pot. Cut the browned chuck roast steaks into 1.5 inch thick cubes. Add 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 tbsp (13g) brown sugar, and 2 tbsp (30ml) tamarind paste in Instant Pot. Give it a quick mix. Place chuck roast cubes in the cooking liquid. *Pro Tip: Ensure the cubes are partially soaked in the liquid. Don't forget the meat juice! Layer 1 cup (250ml) thick coconut cream on the very top. Don't mix. Close lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 32 minutes, then 10 minutes Natural Release. Remove the lid.

Step 7

Reduce & Thicken Beef Rendang: *Note: The Beef Rendang will look liquidy. Bring the sauce mixture to a simmer with the "Saute More" function. Remove & strain 2 cups (500ml) of the sauce mixture, then add the strained solids (not liquid) back in the Instant Pot. Let the sauce continue to reduce for roughly 7 - 8 minutes. Stir occasionally and be careful of splatter. When the sauce has reached the thickness & color in the photo, add in toasted coconut and shredded kaffir lime leaves. Taste and adjust seasoning with more salt (~3 - 4 large pinches of salt). Stir frequently until the rendang sauce is not runny, and has turned into a deep brown color. *Pro Tip: When beef rendang starts sticking to the stainless steel inner pot, turn off the heat. Your Glorious Beef Rendang is done!

Step 8

Serve Beef Rendang: The Amazing Instant Pot Beef Rendang is ready to be served! Give yourself a pat on the back, then enjoy!~ :)