beef rendang curry

Making this delicious Indonesian classic Beef Rendang in the instant pot is a breeze. Beef chunks flavored with freshly made spice paste are cooked until tender in the pressure cooker then simmered in coconut milk resulting in a caramelized, rich and tasty meat dish! Seriously, the best beef curry ever – Beef Rendang.

Easy Instant Pot Beef Rendang

garlic, (peeled)

onions

galangal (peeled)

red chili, ((like Anaheim pepper

tsp red chili

tsp coriander

tsp ground cumin or curry powder

tbsp oil

lemongrass (use only the lower whitish portion) (bruised

kaffir lime leaves (or bay leaves), (or to taste)

water

brown sugar

coconut milk

fish sauce

lime or lemon juice, (as needed)

In a food processor/blender or mortar and pestle, grind the garlic, chopped onions or shallots, galangal (or extra ginger), and chilis to a smooth paste. To make it easier to breakdown the ingredients, you may wish to add 1-2 tablespoons of oil (optional). Add the ground coriander and cumin to the paste and mix well. Set aside.

Choose the saute setting in the instant pot. Heat the oil and briefly saute the lemongrass, ginger, and kaffir lime leaves until aromatic about 1-2 minutes.  Add the spice paste and cook for another 5-6 minutes, stirring occasionally, until it darkens in color and begins to form small bubbles on the edges.

Add the beef and coat with the spices. Add the water and sugar then deglaze the pan to remove the brown bits at the bottom. Turn off the sauté mode and cover the pot, putting the valve in the sealed position. Put in manual high pressure for 35 minutes. Allow a natural release for 10 minutes.

Uncover then pour in the coconut milk. Saute and cook, stirring occasionally so beef doesn&#039;t stick to the bottom, for 15 minutes or until the sauce has browned or caramelized in color and has thickened (the dish may release some oil at this point, too). Taste and adjust seasoning with a little fish sauce (yum!) or extra salt, as needed. Add a little squeeze of lemon or lime juice as well, if desired, especially if kaffir lime leaves are replaced with bay leaves. You can leave a little bit of sauce to drizzle on your rice or allow the beef to fully dry up and fry in its own oil, it&#039;s your choice. Serve with rice or crusty bread.

MUST Try!! Learn how to cook this Epic Glorious Instant Pot Beef Rendang (Pressure Cooker Beef Rendang) so you can have a taste of the Best Food in the World! Tender beef with an amazing depth &amp; complex layer of explosive flavors and textures. This super delicious &amp; rich dry beef curry might become one of the best dishes you&#x27;ve ever tasted!

Instant Pot Beef Rendang

olive oil

(4.5 grams) cinnamon stick

(2.5 grams) star anise

(0.3 grams) cloves

green cardamom

¾ cup (188 milliliters) unsalted chicken stock

(250 milliliters) thick coconut cream

(15 milliliters) regular soy sauce

(15 milliliters) fish sauce

tamarind puree

(13 grams) brown sugar or palm sugar

(30 milliliters) coconut oil

(25 grams) lemongrass (white part only) (, sliced)

(2.8 grams) ground turmeric

garlic

(120 grams) large shallots (, roughly chopped)

(25 grams) ginger (, chopped)

(45 grams) toasted coconut

kaffir lime leaves (, shredded)

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

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.

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.

Saute Rendang Paste: Once you&#x27;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).

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.

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&#x27;t forget the meat juice! Layer 1 cup (250ml) thick coconut cream on the very top. Don&#x27;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.

Reduce &amp; Thicken Beef Rendang: *Note: The Beef Rendang will look liquidy. Bring the sauce mixture to a simmer with the &quot;Saute More&quot; function. Remove &amp; 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 &amp; 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!

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

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Easy Instant Pot Beef Rendang

Instant Pot Beef Rendang

Top 2 beef rendang curry recipes from across the web

The most viewed beef rendang curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Instant Pot Beef Rendang

Instant Pot Beef Rendang

The most viewed beef rendang curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine