Make the curry to beat all curries with this cheater Malaysian Instant Pot Beef Rendang recipe! It's fall-apart tender, and absolutely delicious--but best of all? Ready in under an hour.
WHAT IS BEEF RENDANG?
Beef Rendang is a dry curry recipe that normally takes several hours to make. It was actually originally a way to preserve meat but now is eaten as a tender, flavorful dish. I decided to figure out how to cook this in my Instant Pot so I could cut down cook times without cutting down on authentic flavor.
I've had this dish in Singapore several times, but until I found the hander cheater ingredient I refer to below, I've never been able to capture the authentic taste of a good beef rendang.
WHAT IS THE CHEATER PART?
You know how I always make my own spice blends for the most part? I rarely use premixed spice pastes but when it comes to Thai Dishes like a Thai Green Curry, or a Japanese Chicken curry, I have been known to use ready-made pastes.
You could definitely scour the internet for recipes to make your own rendang spice blend. Then, you could go looking for galangal, lemongrass, and makrut lime leaves.
Or you could use this relatively inexpensive paste to make a great Beef Rendang.
Thus, Cheater Instant Pot Beef Rendang is born! Beef Rendang uses a spice paste, mixed with coconut milk and shredded coconut to create a beautiful flavor profile and awesome texture. This meat is so tender when it's finished that it just falls apart and melts in your mouth.
Best of all, your Instant Pot reduces the cook time by several hours.
One thing to note is that traditional beef rendang is a very dry dish. Since we are pressure cooking it, there will be some liquid in this dish. You can use the Sauté feature on your Instant Pot to evaporate some of the water, or you can leave it as it is, and enjoy the sauce over rice or mashed cauliflower.
If you like this recipe, you should also check out my Instant Pot Low Carb Kimchi Beef Stew!
EQUIPMENT YOU MAY NEED TO MAKE THIS BEEF RENDANG:
- Instant Pot Mini Duo, or Instant pot 6 quarts, or Instant Pot 8 Quarts
- Measuring Cups
- My favorite Cutting Board
- Good set of Kitchen Knives
- Rendang Curry Paste
Want More Instant Pot Recipes?
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe.
- Instant Pot Indian Khichadi is comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryani that uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna- You won't even miss the pasta.
- Haluski Recipe - A wonderful cabbage and noodles recipe.
★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later!
- 1 cup Onion, chopped
- 1 tablespoon Minced Ginger
- 1 tablespoon Minced Garlic
- 1 Serrano peppers, adjust to your preferred spice level
- 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
- Finely mince the onions, garlic and ginger.
- Turn the Instant Pot to Sauté and when it is hot, add the vegetable oil.
- Once the oil is hot, add the finely minced vegetables and stir to coat with the oil.
- Add the rending paste and stir, allowing the paste to roast for 3-4 minutes.
- Add the skirt steak and stir to coat with the spices, about 2 minutes.
- 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.
- Add in the remaining [1/4] cup water and [1/2] cup coconut milk.
- 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.
- 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.
- Add the remaining 1/2 cup of coconut milk and stir well. Garnish with the shredded coconut before serving.