Rendang Beef Instant Pot

Beef Rendang Recipe Made in an Instant Pot 2021

Why is rendang the number one recipe in the world – why did it make CNN Travel Magazines Top 50 foods in the World. In fact, it made Number 1.

If you’ve ever eaten real rendang, then you’ll know it’s a fit for a king – and it has a fascinating story.

Also, See our other Rendang Recipes

Chicken Rendang Recipe

Vegetarian Jackfruit Rendang Recipe

Vegetarian Tempeh Rendang Recipe

What does Instant Pot Rendang Taste Like?

Rendang has a unique taste – the coconut milk deepens into a nutty, buttery sweetness, rendang is a rich and complex tasting curry. Most people from Indonesia will say that the Padang Beef Rendang recipe is the best.

How Do I Make Beef Rendang In A Pressure Cooker

Normally it takes hours of bubbling over a low heat which turns the protein soft and spoon-tender, taking on all the intense tropical aromatics of the coconut, chiles, and spice. But with an instant pot, you can have all the great flavor and tenderness in less than an hour. Rendang slows the world down.

We have an in-depth video on how to make beef rendang – it is well worth watching.

Assemble Your Ingredients

It really does help to get organized by getting all your ingredients measured and organized first. Especially when you are cooking a complex dish like Rendang – But don’t worry follow our method and we make it easy for you.

padang rendang ingredients
Beef Rendang Ingredients

Take some desiccated, shredded coconut and toast it in the Instant Pot – Saute. This toasted coconut really brings richness to the rendang towards the end when we add it.

Trim Excess Fat From Meat
Trim Excess Fat From Meat

Remove any excess fat from the brisket – Dice the beef into cubes approximately big bite-sized chunks. Add 1-2 tablespoons of oil and cook till sear the sides – keeping the juices in.

Prepare Your Vegetables, herbs, and spices. 

Finely Chop The Galangal
Finely Chop The Galangal

Start with the Rendang Paste.

Roughly cut ginger, turmeric, garlic, shallots (no need to chop just put in the blender), chili, candlenuts, and galangal. With the galangal – chop into finer bits because it tends to be quick fibrous – and we just want the taste – not the fibers – dicing it smaller means you do not taste the after you have put them in a blender or food processor. and then add to the blender and blend for about 5 minutes until quite a fine paste. You will need to add some olive oil to get it to blend as a paste and stop the bleed frequently to scrape down the sides and re-blend.

Make The Rendang Paste In A Food Processor
Make The Rendang Paste In A Food Processor

Turn the instant pot to sauté and cook the paste for about 2-3 minutes – you will not need oil because you probably put 2 tablespoons in making the paste.

Cook The Rendang Paste
Cook The Rendang Paste

After you have cooked the paste – add the Cumin, coriander, and nutmeg ground or powdered forms and mix. Then turn off the instant pot and take out the paste and put it on top of the meat.

Now add the beef stock (beef broth) and deglaze the bottom of the instant pot well. Use a wooden spoon and mix around until the bottom of the pot is very clean.

Deglaze The Instant Pot bowl
Deglaze The Instant Pot bowl

Now mix the paste all in through the meat, add salt pepper for seasoning – then add back to the instant pot.

Add in the star anise, cloves, and lemongrass, followed by the turmeric leaf if you have it, and then crush the kaffir lime leaves and put them in. Also, add the bay leaves. Crush the Cardamon pods and also add those.

Add In Aromatics To Rendang
Add In Aromatics To Rendang

Now take the coconut cream and pour gently onto the top – not stirring. We are not mixing the cream until after cooking. This prevents the instant pot from giving the burn warning – as the coconut cream is too thick and will usually result in a burn warning.

Cook for 30-35 mins High pressure and use natural pressure release for 10 mins.

After cooking we have quite a liquid sauce-  First taste the Rendang gravy and see if it needs more seasoning. Use salt and pepper and sugar if it is a little tart. Now take out the herbs, spices, and meat. Turn the pot onto saute and reduce the sauce by about 50%. You will find that it thickens up really nicely to form traditional rendang style paste.

Reduce The Rendang Gravy
Reduce The Rendang Gravy

Add in the finely blended desiccated coconut – this helps with the flavor and texture of the dish.

Rendang Instant Pot Ready To Eat
Rendang Instant Pot Ready To Eat

Beef Rendang Instant Pot

The best beef rendang recipe, just like the villages. Not all beef rendang recipes are created equal and if you follow ours then you will have tender beef and an amazing flavored rendang.
Prep Time50 mins
Cook Time46 mins
Course: Dinner, Instant Pot Recipes, Lunch
Cuisine: American, Indonesian
Keyword: beef rendang, indonesian recipes, instant pot recipes, pressure cooker recipies
Servings: 6
Calories: 627kcal
Cost: $14

Ingredients

  • 6 candlenuts Rendang Paste Ingredient
  • 4 chili Rendang Paste Ingredient
  • 1 tbsp galangal dried or fresh Rendang Paste Ingredient
  • 3 shallots (6 if small) Rendang Paste Ingredient
  • 5 garlic cloves Rendang Paste Ingredient
  • 1 tbsp olive oil Rendang Paste Ingredient
  • 1 tbsp ginger (fresh if you have it) Rendang Paste Ingredient
  • 1 tbsp turmeric (fresh if you have it) Rendang Paste Ingredient
  • 6 cloves
  • 2 star anise
  • 1 tbsp cumin
  • 6 cardamon pods
  • 2 lemongrass
  • 1 tbsp nutmeg powder
  • 4 kaffir lime leaves
  • 2 bay leaves
  • 1 turmeric leaf If you have it
  • 2 cups Beef Broth Beef Stock
  • 2 cups coconut cream use good quality
  • 1 tsp salt
  • 1 tsp pepper
  • ½ cup desiccated coconut
  • 2 lb beef brisket

Instructions

  • Take some desiccated, shredded coconut and toast it in the Instant Pot - Saute. This toasted coconut really brings richness to the rendang towards the end when we add it.
  • Remove any excess fat from the brisket - Dice the beef into cubes approximately big bite-sized chunks. Turn instant pot to sautee - Add 1-2 tablespoons of oil and cook till sear the sides - keeping the juices in.
  • Prepare herbs and spices and per the ingredient list above. Because there are quite few - it really helps to prepearethem all prior to starting to cook.
  • Start with the Rendang Paste. Roughly cut ginger, turmeric, garlic, shallots (no need to chop just put in the blender), chili, candlenuts, and galangal. With the galangal - chop into finer bits because it tends to be quick fibrous - and we just want the taste - not the fibers - dicing it smaller means you do not taste the after you have put them in a blender or food processor. and then add to the blender and blend for about 5 minutes until quite a fine paste. You will need to add some olive oil to get it to blend as a paste and stop the bleed frequently to scrape down the sides and re-blend.
  • Turn the instant pot to sauté and cook the paste for about 2-3 minutes - you will not need oil because you probably put 2 tablespoons in making the paste.
    After you have cooked the paste - add the Cumin, coriander, and nutmeg ground or powdered forms and mix. Then turn off the instant pot and take out the paste and put it on top of the meat.
  • Now add the beef stock (beef broth) and deglaze the bottom of the instant pot well. Use a wooden spoon and miz around until the bottom of the pot is very clean.
    Now mix the paste all in through the meat, add salt pepper for seasoning - then add back to the instant pot.
  • Add in the star anise, cloves, and lemongrass, followed by the turmeric leaf if you have it, and then crush the kaffir lime leaves and put them in. Also, add the bay leaves. Crush the Cardamon pods and also add those
  • Now take the coconut cream and pour gently onto the top - not stirring. We are not mixing the cream until after cooking. This prevents the instant pot from giving the burn warning - as the coconut cream is too thick and will usually result in a burn warning.
  • Cook for 30-35 mins High pressure and use natural pressure release for 10 mins.
  • After cooking we have quite a liquid sauce- First taste the Rendang gravy and see if it needs more seasoning. Use salt and pepper and sugar if it is a little tart. Now take out the herbs, spices, and meat. Turn the pot onto saute and reduce the sauce by about 50%. You will find that it thickens up really nicely to form traditional rendang style paste
    Add in the finely blended desiccated coconut - this helps with the flavor and texture of the dish.

Notes

Note: we got a burn warning on our instant pot - so watch for that as the pot comes up to pressure. We turned off the pot and with a wooden spoon scrapped and stuck paste off the bottom of the pot and mixed well and tried to make sure that the liquid was on the bottom.
We restarted the instant pot and all was fine.
Tip - Rendang actually improves with age - so leaving it for 2 days in the fridge you will notice an intensification of flavors

Nutrition

Serving: 400g | Calories: 627kcal | Carbohydrates: 17g | Protein: 37g | Fat: 48g | Saturated Fat: 33g | Cholesterol: 94mg | Sodium: 819mg | Potassium: 1100mg | Fiber: 5g | Sugar: 4g | Vitamin A: 306IU | Vitamin C: 48mg | Calcium: 66mg | Iron: 7mg

Key Spices for Beef Rendang

Cloves

The flavor from Cloves is a strong and sweet rich taste – quite unique. Cloves are one of the most penetrating of all spices and their flavor gives a great taste to dishes.

Chili

Chilli is a key ingredient and you can use only a little and it will make a huge difference to the overall taste. My message to you if you are afraid – do not be – just use a very small amount to start with – you will soon learn just how much you need.

Ginger

Ginger is another key ingredient, just like chili – use a little at first, but do use it because you will notice a difference. Even if you do not actually taste the ginger directly – it actually influences and enhances the overall flavor of the dish.

The best beef rendang recipe, just like the villages. Lest look at some Rendang FAQ.

Can you freeze Beef Rendang?

Can beef rendang be frozen? Yes the dish freezes very well – infact you may notice the flavor intensifies.

How do you make your beef curry tender?

The best way is to use a pressure cooker and you get amazing pull apart tender beef curry like the rendang coconut curry.

Is Beef rendang gluten free?

Yes it is if you check your packets and spices just to msake sure there is no residual gluten. But it is easy to make beef rendang gluten free.

What kind of Beef for Rendang?

Because the beef is cooked long and slow traditionally cheaper cuts of meat where used in the Indonesian villages. Here are the best kinds of beef for rendang, brisketpot roast, and blade steak.

However you can equally use sirloin, scotch fillet and rump – these better cuts will not take as long to become tender.

How long does Beef Rendang last?

Beef rendang was used in Indonesia as a way to preserve meat for travels. In the fridge it can keep for a week in an airtight container and in a freezer 4 months is ok as well.

What to serve with this recipe?

Rice is the best to serve with a beef rendang, but I have also really enjoyed it with mashed potato, and one time I had it with polenta and it was great.

Is Rendang Indonesian or Malaysian?

It definitely originates from Indonesia. It’s linked to an ethnic group known as the Minangkabau or Minang people from West Sumatra, Indonesia; their provincial capital is Padang. And Pandang is well known throughout Indonesia for its fantastic recipes. Their cooking style, which is often referred to as Padang cuisine, makes extensive use of coconut milk, fiery chilies, and aromatic plants.

If I Don’t Have Clove Powder Or Cardamon Powder, Can You Use Actual Cloves And Cardamon?

Yes – in fact, it is best you use the actual cloves and cardamon

What is Tamarind paste?

Tamarind paste comes from the fruit of tamarind trees. 

What Does Tarmaind Paste Taste Like?

Tamarind paste taste is sour, citrusy, savory. But the subtle taste that many say makes it special is a hint of smokiness and caramel taste.

 It’s a key ingredient in many Southeast Asian dishes

What Is The Consistency Of Real Authentic Tamarind Paste

The real tamarind paste from the authentic Asian markets is very thick and sticky.  Before use normally you would soak it in hot water to soften before using it.

Top 14 Tips On How To Prepare The Best Beef Rendang (14 Helpful Tips)

  1. Use a better cut of meat for a more tender result sooner. Sirloin is a good choice. See above for other beef cuts.
  2. Blend the spice with an electric blender or food processor.
  3. Add a little olive oil or vegetable oil to moisten the rendang paste, and you will not need so much when you cook it out.
  4. Saute the paste on low heat until it turns fragrant and then the paste is considered cooked.
  5. Find the beef grain and cut the beef across the grain.
  6. Use the sharpest knife you have.
  7. Peel the ginger and turmeric with a teaspoon it is much easier
  8. Remove the seeds of the red chili if you do not like it too spicy doing so will reduce the hotness.
  9. To get the best taste use freshly pressed coconut milk if you can
  10.  You can substitute the fresh coriander seeds, turmeric, and cumin with ground powder.
  11. The yellow bulbous bottom part of the lemongrass has the most flavor, make sure you use that.
  12.  Bashing or crushing the lemongrass before adding it will release the aromatic flavor
  13. Turmeric leaves are great if you have them for extra aroma
  14. Kaffir Lime leaves are also good for making excellent rendang, crush them in your hand before putting them in the cooking mix. This helps release the flavor.

Turmeric leaves are another ingredient that is not available in certain parts of the world. If you are unable to get turmeric leaves, use two more kaffir lime leaves.

Rendang is the best food in the world – at least according to CNN Travel – Your pick: World’s 50 best foods – Rendang Indonesia.

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