Instant Pot Beef Rendang

Indonesian Beef Rendang

*drum roll* Let me introduce one of my all-time favorite dishes in the world – The Amazing Indonesian Beef Rendang!

Did you know for 2 years, Beef Rendang was crowned the Best Food in the world by CNN’s World’s 50 Best Foods? And there’s a reason why. 😀

Beef Rendang, originated from the Minangkabau people of Indonesia, has now become one of the 5 national dishes of Indonesia.

This super delicious Beef Rendang is packed with sweet-savory-spicy-umami-beefy-coconut-lemongrass flavors and aroma. Each satisfying bite of gourmet heaven! We seriously couldn’t stop eating!

Having roots from Indonesia, my dad made many yummy Indonesian dishes for us growing up like Nasi Goreng, Satay, Gado-Gado…

We’re super thrilled to share more Instant Pot Indonesian Recipes with you, and we’re excited to start with a bang via the Glorious Beef Rendang!

Get ready to fall in love with flavorful Indonesian food!! 😀

As a note of warning, this recipe requires Time and Love, just like our Instant Pot Japanese Beef Curry.

But, once you’ve tasted it, oh the explosion of flavors, the complex moutfeel texture, the ultimate sensation satisfactions…there’s simply no turning back. Everything will be SO worth it.

Definitely not for the faint of heart, BUT once you’ve tried it, you might just become as obsessive as I am. 😛

Live with no regrets & try this Amazing Instant Pot Beef Rendang!

Step-by-Step Guide: Instant Pot Beef Rendang

Here are the Instant Pot Beef Rendang Ingredients:

*Pro Tip: We are using a thick coconut cream with 95% coconut extract.

To prepare the lemongrass, cut off the base and the green spiky tops. Peel off the tough outer layer (3 – 4 layers).

Then, thinly slice the white part of the lemongrass (as shown in below photo).

*Pro Tip – Tamarind Pulp: If you are using tamarind pulp, submerge 30g tamarind pulp in 30ml hot water for 30 minutes to soften it. After 30 minutes, break the pulp down with your hands or fork, then mix it with the water. Strain to create tamarind paste.

Tools for Instant Pot Beef Rendang

• Instant Pot Electric Pressure Cooker
• Food Processor
• Wooden Spoon
• Pyrex Measuring Cups
• Mixing Bowl
• Kitchen Tongs
• Fine Mesh Strainer
• Splatter Guard

Toast Coconut Flakes

Add ⅓ cup (45g) fine coconut flakes or shredded coconut in the Instant Pot without oil.

Heat up Instant Pot using “Sauté More” function.

Stir occasionally, and toast coconut flakes until they are deep golden brown color.

*Note: This toasting process will take roughly 7 – 8 minutes.

Remove toasted coconut flakes, then set aside.

Brown Chuck Roast Steak

Wait until the Instant Pot says HOT again.

*Pro Tip: You want the Instant Pot to be as hot as possible to allow for maillard reaction.

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.

*Pro Tip: Ensure to coat the oil over 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 and brown the other side for another 7 minutes.

Remove and set aside in a large container.

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 rendang paste.

Remove rendang paste, then set aside in a mixing bowl.

Add 1 tsp (2.8g) ground turmeric to the smooth paste, then mix well.

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 cardamom in the Instant Pot.

Saute until fragrant (roughly 3 – 4 minutes).

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.

Pressure Cook Beef Rendang

Turn off the 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 to the Instant Pot. Give it a quick mix.

Place chuck roast cubes into the cooking liquid.

*Pro Tip: Make sure the cubes are partially submerged 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 Cooking Method: Pressure Cook at High Pressure for 32 minutes, then 10 minutes Natural Release

After 10 minutes, release the remaining pressure by turning the Venting Knob to Venting Position.

Remove the lid carefully.

Reduce & Thicken Beef Rendang

The Instant Pot Beef Rendang will look liquidy when you first open the lid. 

Bring the sauce mixture to a simmer with the “Saute More” function.

Since we don’t need that much sauce, remove 2 cups (500ml) of the liquid. Then, strain the removed liquid and add the strained solids (not liquid) back in the Instant Pot.

Let the beef rendang sauce continue to reduce for roughly 7 – 8 minutes. Stir occasionally and be careful of splatter. 

When the rendang sauce’s thickness & color is similar to the above picture, add in the toasted coconut flakes and shredded kaffir lime leaves.

Taste and adjust seasoning with more salt.

*Pro Tip: You will probably need 3 – 4 large pinches of salt.

Stir frequently until there are no runny sauce left and the beef rendang has turned into a deep brown color.

*Pro Tip: The beef rendang should start sticking to the stainless steel inner pot.

Turn off the heat.

Your Glorious Instant Pot Beef Rendang is done.

Serve Instant Pot Beef Rendang

Instant Pot Beef Rendang is ready to be served!

Enjoy your Instant Pot Beef Rendang!~ 🙂

More Instant Pot Beef Curry Recipes You’ll Love

Instant Pot Japanese Beef Curry

Instant Pot Hong Kong Beef Cury