So happy that now I can make rendang quickly and without making a lot of mess in the kitchen
Easy Instant Pot Beef Rendang
Ingredients:
500g Beef
200 ml coconut milk
1 stalk lemongrass
2 bay leaves
3 kaffir lime leaves
1/2 cup oil
1 tsp salt
1 tbsp mushroom powder
1 tbsp brown sugar
Wet paste:
3 big shallots
5 cloves garlic
2 long red chillies
1 inch turmeric
1 inch ginger
1 inch galangal
Dry paste:
50g grated Coconut
1/2 cinnamon
1 tsp cumin
2 star anise
2 cloves
2 cardamom
Instructions:
- In the pan roast the dry paste. grated coconut, cinnamon, cumin, star anise, cloves and cardamom until the grated coconut turns light brown. Set aside then grind.
- Clean the same pan with kitchen towel then roasted wet paste. Shallots, garlic, red chilies, ginger, galangal, and turmeric set aside and grind.
- Choose the saute setting in the instant pot. Heat the oil and briefly saute the wet paste, dry paste, lemongrass, bay leaves and kaffir lime leaves until aromatic about 1-2 minutes.
- Add the beef and coat with the spices. Add coconut milk, salt, sugar, mushroom powder then deglaze the pan to remove the brown bits at the bottom. Turn off the sauté mode and cover the pot, putting the valve in the sealed position. Put in manual high pressure for 20 minutes. Allow a natural release for 10 minutes.
- Saute and cook, stirring occasionally so beef doesn't stick to the bottom, for 15 minutes or until the sauce has browned or caramelized in color and has thickened (the dish may release some oil at this point, too).
- If the rendang has dry and released oil. Turn off the instantpot and cover let stand for 15 minutes. And ready to serve. Enjoy
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![](https://i.ytimg.com/vi/GXD9VhUTyY0/maxresdefault.jpg)