Name: Instant Pot Beef Rendang
Prep time: 15 min
Cook time: 32 min
Total time: 1 h 50 min
Yield: 6
Ingredients: 823 g Beef chuck steaks (later, cut into 4 cm cubes); 1 el Olive oil; 1 Cinnamon stick; 2 Star anise; 4 Cloves; 4 Cardamom pods; 188 ml Chicken broth; 250 ml Coconut cream; 1 el Soy sauce; 1 el Fish sauce; 2 el Tamarind paste; 1 el Brown sugar; 2 el Coconut oil; 2 stengel Lemongrass (thinly sliced); 10 Dried red chilies; 1 tl Turmeric; 6 teen Garlic; 3 Shallots (coarsely chopped); 2 el Ginger (chopped); 2 el Galangal (chopped); Salt; Black pepper; 45 g Coconut flakes (toasted) (Garnish); 6 Lime leaves (cut into strips) (Garnish)

Toast the coconut

Add the coconut flakes to the inner pot without oil and set the Instant Pot to Sauté, More. Toast, stirring occasionally, until deep golden brown. Remove and set aside.

Timing Allow about 7 to 8 minutes for toasting.

Sear the meat

Wait until the Instant Pot displays HOT again. Pat the meat slabs dry and season one side generously with salt and black pepper. Drizzle the olive oil into the pot and spread it over the entire bottom. Carefully place the meat in the pot, seasoned side down, and season the top generously with salt and pepper as well. Cook for 7 minutes on one side, turn the meat over, and cook the other side for another 7 minutes. Remove the meat and place it in a large dish.

Technique Let the pot get as hot as possible so the meat develops a nice brown crust.

Make the rendang paste

While the meat cooks, put the lemongrass, dried chilies, garlic, shallots, ginger, and galangal in a food processor and blend to a smooth paste. Spoon the paste into a bowl, add the turmeric, and mix well.

Technique To prepare the lemongrass, cut off the bottom and green tops, peel away the tough outer 3 to 4 layers, and thinly slice the white part.

Fry the paste

When the meat is done, add the coconut oil, rendang paste, cinnamon stick, star anise, cloves, and cardamom pods to the pot. Fry on Sauté until fragrant, about 3 to 4 minutes.

Deglaze

Pour in the chicken broth and scrape all the browned bits from the bottom with a wooden spoon. Stir briefly.

Pressure cook

Turn off the Instant Pot. Cut the seared meat into 4 cm cubes. Stir the soy sauce, fish sauce, brown sugar, and tamarind paste into the liquid in the pot. Add the meat cubes to the liquid and pour in the meat juices from the dish. Spoon the coconut cream on top as the top layer and do not stir. Close the lid and set the Venting Knob to Sealing. Cook on Pressure Cook, High, for 32 minutes. Then let the pressure release naturally for 10 minutes using Natural Release, and set the Venting Knob to Venting to release the remaining pressure. Carefully remove the lid.

Technique Make sure the meat cubes are partially submerged in the liquid.

Reduce

The rendang will still look thin at this point. Bring the sauce to a boil on Sauté, More. Scoop out 500 ml of the liquid, strain it, and return only the solids to the pot. Reduce the sauce for another 7 to 8 minutes, stirring occasionally. When the sauce thickens and darkens, add the toasted coconut flakes and lime leaves. Taste and season with salt. Keep stirring frequently until no thin sauce remains and the rendang is deep brown. Turn off the pot as soon as the rendang begins to stick to the bottom.

Watch out Watch out for splattering while reducing.

Tip You will probably need 3 to 4 generous pinches of salt.

Serve

Spoon out the rendang and serve.

Instant Pot Beef Rendang

Cooking timeline

Ingredients

Garnish2

Pantry3

Instructions