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5.0 from 156 votes

Instant Pot Beef Rendang

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 & complex layer of explosive flavors and textures. This super delicious & rich dry beef curry might become one of the best dishes you've ever tasted!

Total Time
1 hr 30 mins
Servings: 6
Calories: 602 kcal
Course: Main Course , Dinner
Cuisine: Asian , Indonesian

Ingredients

  • 2 - 3 pounds (823g) chuck roast steak , cut into 1.5 inch thick
  • 1 tablespoon (15ml) olive oil
  • 1 (4.5g) cinnamon stick
  • 2 (2.5g) star anise
  • 4 (0.3g) cloves
  • 4 green cardamom
  • ¾ cup (188ml) unsalted chicken stock
  • 1 cup (250ml) thick coconut cream
  • 1 tablespoon (15ml) Regular soy sauce
  • 1 tablespoon (15ml) fish sauce
  • 2 tablespoons (30ml) tamarind puree or paste
  • 1 tablespoon (13g) brown sugar or palm sugar
  • 2 tablespoons (30ml) coconut oil
  • 2 talks (25g) lemongrass (white part only) , sliced
  • 6 - 10 (8.8g) dried red chilies (adjust the amount depending on the type of dried chili)
  • 1 teaspoon (2.8g) ground turmeric
  • 6 (26.8g) cloves garlic
  • 3 (120g) large shallots , roughly chopped
  • ~2 tablespoons (25g) ginger , chopped
  • ~2 tablespoons (25g) galangal , chopped (add additional 5g ginger if you can’t find galangal)
Garnish
  • ⅓ cup (45g) fine coconut flakes or shredded coconut , toasted
  • 6 kaffir lime leaves , shredded

Instructions

    Cup of Yum
  1. Toast Coconut Flakes: Add ⅓ cup (45g) fine coconut flakes in Instant Pot without oil. Heat up Instant Pot using "Sauté More" function. Stir occasionally, and toast the fine coconut flakes until deep golden brown color (~7 - 8 mins). Remove and set aside.
  2. 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.
  3. 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.
  4. Saute Rendang Paste: Once you'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).
  5. 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.
  6. 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't forget the meat juice! Layer 1 cup (250ml) thick coconut cream on the very top. Don'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.
  7. Reduce & Thicken Beef Rendang: *Note: The Beef Rendang will look liquidy. Bring the sauce mixture to a simmer with the "Saute More" function. Remove & 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 & color in the photo, add in toasted coconut flakes 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!
  8. Serve Beef Rendang: The Amazing Instant Pot Beef Rendang is ready to be served! Give yourself a pat on the back, then enjoy!~ :)

Notes

  • Rate Amy + Jacky's Recipe: If you've tried our recipe, don't forget to rate the recipe in the Comments section. Thank you!

Nutrition Information

Calories 602kcal (30%) Carbohydrates 27g (9%) Protein 35g (70%) Fat 42g (65%) Saturated Fat 27g (135%) Cholesterol 104mg (35%) Sodium 558mg (23%) Potassium 1241mg (35%) Fiber 5g (20%) Sugar 12g (24%) Vitamin A 1162IU (23%) Vitamin C 176mg (196%) Calcium 77mg (8%) Iron 7mg (39%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 602

% Daily Value*

Calories 602kcal 30%
Carbohydrates 27g 9%
Protein 35g 70%
Fat 42g 65%
Saturated Fat 27g 135%
Cholesterol 104mg 35%
Sodium 558mg 23%
Potassium 1241mg 26%
Fiber 5g 20%
Sugar 12g 24%
Vitamin A 1162IU 23%
Vitamin C 176mg 196%
Calcium 77mg 8%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.