Beef Rendang Instant Pot

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

Cook Time46

Course: Dinner, Instant Pot Recipes, Lunch

Cuisine: American, Indonesian

Keyword: beef rendang, indonesian recipes, instant pot recipes, pressure cooker recipies

Servings:

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