Beef Rendang
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4.68 from 28 votes

Beef Rendang

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. 
Prep Time5 mins
Cook Time30 mins
Natural Pressure Release10 mins
Total Time45 mins
Course: Main Courses
Cuisine: Indonesian
Servings: 4
Calories: 391kcal
Author: Urvashi Pitre



  • 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. 


Nutrition info does not include macros from the spice paste.


Calories: 391kcal | Carbohydrates: 7g | Protein: 26g | Fat: 29g | Saturated Fat: 21g | Fiber: 1g | Sugar: 2g