Instant Pot Beef Rendang
Servings: 6 servings
Calories: 503 kcal
Richly flavored, meltingly tender beef rendang is a spicy, creamy coconut milk-based recipe; the beef is flavored with bold spices and cooked to tender perfection.
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Ingredients
- 1 tablespoon vegetable oil
- 1 cup onions chopped
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- 4 to 6 tablespoon rendang spice paste or to taste (less than ½ package) [See Note 1]
- 2 teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon powder
- ¼ teaspoon cardamom powder
- ¼ teaspoon ground cloves
- ¼ teaspoon turmeric powder
- ¼ teaspoon fennel powder
- 1 teaspoon tamarind paste or to taste
- 13.5 oz. coconut milk (1 can) full fat, preferably Aroy-D or Chaokoh brand - 400 ml [See Note 2]
- 2 lbs beef stew meat or beef chuck, cut into pieces - 1 kg
- 2 teaspoon palm sugar or brown sugar, optional
- ½ cup water or chicken or beef broth (more, as needed, for stovetop version, if sticking to the bottom)
Instructions
Stovetop Instructions
- Heat vegetable oil in a dutch oven on medium-high heat.
- Saute onions, ginger, and garlic, stirring frequently until the onions are translucent.
- Add the rendang spice paste, coriander, cumin, nutmeg, cinnamon, cardamom, cloves, turmeric, fennel, and tamarind paste. Stir until the spices are blended.
- Add ½ cup of coconut milk and stir until mixture is bubbly, about a minute or two.
- Stir in beef, palm (or brown) sugar, remaining coconut milk, and water (or broth) and bring to a simmer.
- Turn the heat down to low, cover, and simmer for 1 to 1 ½ hours, or until the beef is really tender and the sauce has dried up. Stir occasionally, to prevent sticking. If the beef appears too dry while cooking, add some extra water or broth.
Instant Pot Instructions
- Select the Saute function. Once the Instant Pot is hot, add oil and let the oil heat up. Add onions, ginger, and garlic and saute, stirring frequently until the onions are translucent.
- Add the rendang spice paste, coriander, cumin, nutmeg, cinnamon, cardamom, cloves, turmeric, fennel, and tamarind paste.
- Stir the onion mixture until the spices are blended. If the spices begin to burn, press Cancel to let the Instant Pot cool down and then turn it back on.
- Add ½ cup of coconut milk and stir until mixture is bubbly, about a minute or two. Use a splatter screen, if necessary, to prevent splatters.
- Stir in beef, palm (or brown) sugar, remaining coconut milk, and water (or broth).
- Close the lid and pressure cook for 15 minutes at High Pressure.
- Allow the pressure to release naturally (NPR), press Cancel and open the lid. [Read More: The Different Pressure Release Methods.]
- Transfer the beef to a large bowl using a slotted spoon and set aside. Transfer the sauce to another large bowl, and return the beef to the Instant Pot.
- Turn on Saute mode and saute the beef for 10 minutes, adding a couple of tablespoons of sauce at a time until the all sauce is absorbed, before adding more.
How to use the Reserved Sauce from Instant Pot
- The sauce can be refrigerated for a couple of days. Add 2 lbs. of boneless skinless chicken thighs and 2 cups of cubed potatoes. Simmer on medium heat until the potatoes are cooked, about 20 to 25 minutes.
Notes
- Note 1: I prefer to use the packaged rendang spice paste. If you want to make your own, please refer to the tips section for this recipe.
- Note 2: The Tean's curry paste is spicy! You can either reduce the quantity of spice paste or use the Bamboe brand.
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cubed meat, etc.
- If making this recipe in the Instant Pot and you get the Food Burn or Burn error message, you may need to add an additional ¼ cup of broth.
Nutrition
Serving: 1 serving | Calories: 503 kcal | Carbohydrates: 13 g | Protein: 43 g | Fat: 29 g | Saturated Fat: 19 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 89 mg | Sodium: 465 mg | Fiber: 3 g | Sugar: 7 g
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