Soto Ayam (chicken) and Beef Rendang (instant pot)

  

I usually use Indonesian sauce packets to quickly cook Indonesian food. I used a sauce packet for Soto Ayam and 1 for Beef Rendang. I cooked the Soto Ayam over the stove and the Beef Rendang in the instant pot. The Beef Rendang was a little watery, but still very tender and well seasoned.

Soto Ayam (Curry chicken noodle soup with vermicelli)

Ingredients

·        1 sauce packet of Soto Ayam

·        4 cups chicken broth

·        1/2 to 1 cup water

·        2 pounds chopped chicken thigh

·        Zucchini, sliced (optional)

·        Rice vermicelli

 

Directions

1. Combine Soto Ayam sauce packet and 4 cups chicken broth in big pot. Add 1/2 to 1 cup water and chopped chicken. Boil together until cooked. Also added some sliced zucchini towards the end of the cooking time.

2. Meanwhile, cook rice vermicelli separately in water. Drain noodles.

3. Combine chicken, soup, and noodles

 

Instant Pot Beef Rendang (~from Two Sleevers)

 

Ingredients

·        1 cup Onion, chopped

·        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 (used chuck roast)

·        1/2 cup Water, divided

·        1 cup Full-Fat Coconut Milk, divided (1/2 cup for cooking in instant pot, and 1/2 cup after cooking)

·        2 tablespoons Unsweetened Shredded Coconut (did not use)

 

Directions

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.