Instant Pot Beef Rendang

 

Here is another easy instant pot recipe. I used a ready-made Rendang paste so there was very little prep time needed for this dish.  

 

Here is what I did:

1)     Sautéed onion, ginger, and garlic with vegetable oil in instant pot

2)     Added the 1.2 oz Rendang paste and sautéed that a little

3)     Added the steak cubes and cooked for 2 min

4)      Then added ¼ cup of water and cooked for 1 min

5)     Added an additional ¼ cup of water and ½ cup coconut milk.

6)     Cooked in instant pot for 25min.

7)     Quick release the instant pot and removed the beef.

8)     Added last ½ cup coconut milk and sautéed the sauce to thicken.

 

Beef Rendang  (~from twosleevers.com)

Ingredients

·        1 cup Onion, chopped (used 1 onion)

·        1 tablespoon Minced Ginger

·        1 tablespoon Minced Garlic

·        1 Serrano peppers, adjust to your preferred spice level (did not use)

·        2 tablespoons Vegetable Oil

·        1 package Rendang Curry Paste

·        1 pound skirt steak, cut into 2 inch chunks

·        1/2 cup Water, divided

·        1 cup Full-Fat Coconut Milk, divided

·        2 tablespoons Unsweetened Shredded Coconut (did not use)

Instructions

1.      Finely mince the onions, garlic and ginger.

2.      Turn the Instant Pot to Sauté and when it is hot, add the vegetable oil.

3.      Once the oil is hot, add the finely minced vegetables and stir to coat with the oil.

4.      Add the rending paste and stir, allowing the paste to roast for 3-4 minutes.

5.      Add the skirt steak and stir to coat with the spices, about 2 minutes.

6.      Pour in [1/4] cup of water. Use this to very thoroughly deglaze your pot. If you have any burned bits at the bottom, the pot will not come to pressure.

7.      Add in the remaining [1/4] cup water and [1/2] cup coconut milk.

8.      Set your pressure cooker to cook for 25 minutes at High Pressure. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.

9.      Open the lid and if you want it a little drier, sauté off some of the water. Note that the sauce thickens as it cools.

10.   Add the remaining 1/2 cup of coconut milk and stir well. Garnish with the shredded coconut before serving.