Instant Pot Beef Rendang

1 hr 30 minServes 6

A rich, complex Indonesian dry curry of tender beef braised in coconut cream with lemongrass, chilies, and warm spices, finished to a deep mahogany glaze.

prepPrepare lemongrass: cut off base and green tops, peel tough outer layers, thinly slice white part
prepIf using tamarind pulp: soak 30 g in 30 ml hot water for 30 min, break down, strain to make paste
45 g fine coconut flakes or shredded coconut (for toasting)	Toast coconut flakes, sauté more, 7–8 min									Fold in toasted coconut & kaffir lime, adjust salt, stir until thick & deep brown
2–823 g chuck roast steak	Brown beef on both sides, 7 min each side		Sauté rendang paste, cinnamon, star anise, cloves, cardamom, 3–4 min	Deglaze with stock, scrape bottom	Cut beef into 1.5 in cubes, add soy, fish sauce, sugar, tamarind	Layer coconut cream on top, do not mix	Pressure cook high 32 min, natural release 10 min	Simmer sauté more, remove 2 cups liquid, strain solids back in	Reduce sauce 7–8 min, stir occasionally
15 ml olive oil
2 stalks / 25 g lemongrass (white part only), sliced	Blend lemongrass, chilies, garlic, shallots, ginger, galangal until smooth	Stir in turmeric
6–10 / 8.8 g dried red chilies
6 / 26.8 g cloves garlic
3 large shallots, roughly chopped
~25 g ginger, chopped
~25 g galangal, chopped
2.8 g ground turmeric
30 ml coconut oil
1 / 4.5 g cinnamon stick
2 / 2.5 g star anise
4 / 0.3 g cloves
4 green cardamom
188 ml unsalted chicken stock
15 ml regular soy sauce
15 ml fish sauce
13 g brown sugar or palm sugar
30 ml tamarind puree or paste
250 ml thick coconut cream
6 kaffir lime leaves, shredded

Translate

Part of Pro · 19 languages

⋯More

read left to right — each column combines what's behind it.

Make a table from your next recipe

Paste a link, recipe text or a cookbook photo.

Make a table