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.
Natural Pressure Release
small jalapeno or serrano pepper
adjust to your preferred spice level
rendang curry paste
cut into 2 inch chunks
Full-Fat Coconut Milk
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.
Nutrition info does not include macros from the spice paste.
Beef Rendang https://twosleevers.com/beef-rendang-instant-pot-recipe/