Instant Pot Beef Rendang

Ingredients

• 823 g (2–3 lb)chuck roast steak, cut into 1½-inch-thick pieces
• 15 ml (1 tablespoon)olive oil
• 1 stick (4.5 g)cinnamon
• 2 (2.5 g)star anise
• 4 (0.3 g)cloves
• 4green cardamom pods
• 188 ml (¾ cup)unsalted chicken stock
• 250 ml (1 cup)thick coconut cream
• 15 ml (1 tablespoon)regular soy sauce
• 15 ml (1 tablespoon)fish sauce
• 30 ml (2 tablespoons)tamarind purée or paste
• 13 g (1 tablespoon)brown sugar or palm sugar
• 30 ml (2 tablespoons)coconut oil
• 2 stalks (25 g)lemongrass, white part only, sliced
• 6–10 (8.8 g)dried red chillies, depending on their type
• 2.8 g (1 teaspoon)ground turmeric
• 6 cloves (26.8 g)garlic
• 3 large (120 g)shallots, roughly chopped
• About 25 g (2 tablespoons)ginger, chopped
• About 25 g (2 tablespoons)galangal, chopped; use an additional 5 g ginger if unavailable
• 45 g (⅓ cup)fine coconut flakes or shredded coconut, toasted
• 6kaffir lime leaves, shredded

Instructions

1. 1

   Toast the coconut

   Set the Instant Pot to “Sauté More” and add the coconut flakes without oil. Stir from time to time and toast until deep golden, about 7–8 minutes. Remove and set aside.

2. 2

   Brown the beef

   Wait for the Instant Pot to display “HOT”. Pat the beef dry and season one side generously with salt and black pepper. Add the olive oil and spread it over the base of the pot, then carefully place the beef in with the seasoned side down. Season the other side generously with salt and black pepper. Brown for 7 minutes on each side, then transfer to a large container.

3. 3

   Make the paste

   While the beef browns, process the lemongrass, dried chillies, garlic, shallots, ginger and galangal in a food processor until smooth. Transfer the paste to a bowl, add the turmeric and mix well.

4. 4

   Sauté the spices

   Once the beef is browned, add the coconut oil, rendang paste, cinnamon stick, star anise, cloves and green cardamom to the Instant Pot. Sauté for about 3–4 minutes, until fragrant.

5. 5

   Deglaze the pot

   Pour in the chicken stock. Scrape the browned bits from the bottom of the pot with a wooden spoon, then briefly stir.

6. 6

   Pressure-cook the beef

   Turn off the Instant Pot. Cut the browned beef into 1½-inch cubes. Add the soy sauce, fish sauce, brown sugar and tamarind, and mix briefly. Put the beef cubes and any meat juices into the cooking liquid, ensuring the cubes are partly submerged. Spoon the coconut cream over the top without mixing. Close the lid and set the vent to Sealing. Cook at High Pressure for 32 minutes, then allow a 10-minute natural release before opening the lid.

7. 7

   Reduce the sauce

   The sauce will look thin at first. Use “Sauté More” to bring it to a simmer. Remove and strain 500 ml (2 cups) of the sauce, then return the strained solids, but not the liquid, to the pot. Simmer for about 7–8 minutes, stirring occasionally and taking care around splatters. When the sauce has thickened and darkened, stir in the toasted coconut and shredded kaffir lime leaves. Taste and add about 3–4 large pinches of salt if needed. Stir frequently until the sauce is deep brown and no longer runny. If the beef starts sticking to the stainless-steel pot, turn off the heat.

8. 8

   Serve the rendang

   Serve the beef rendang once the sauce has reduced and the coconut and lime leaves have been stirred through.

What is beef rendang?

Rendang is a richly spiced meat dish associated with Indonesian cooking, particularly the Minangkabau people of West Sumatra. It is traditionally cooked until the meat absorbs the spice mixture and the sauce reduces to a dark, concentrated coating.

This version uses an Instant Pot to pressure-cook chuck before reducing the sauce uncovered. Toasted coconut, tamarind and kaffir lime leaves bring depth, tang and a fragrant finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 602 calories, 35g protein, 27g carbs, 42g fat.

The beef supplies most of the protein, while the coconut cream, coconut oil and toasted coconut contribute much of the fat. The stock, sugar and aromatics contribute carbohydrates, with rice or another side adding more if served alongside. Balance the plate with a portion of vegetables and rice alongside the rendang.

Build the spice paste

Fresh aromatics: Lemongrass, chilli, garlic, shallots, ginger and galangal form the paste. Process them until smooth so they cook evenly and cling to the beef.

Whole spices: Cinnamon, star anise, cloves and cardamom are sautéed with the paste. This brief stage releases their aroma before the stock goes in.

Brown first, then pressure-cook

Dry beef: Patting the chuck dry helps it brown in the hot pot. Give the pieces room and leave them undisturbed for the full 7 minutes on each side.

Deglaze well: Scrape up the browned bits with the stock before pressure-cooking. They add flavour and clearing them from the base helps prevent food from sticking there.

Let the sauce reduce

After pressure-cooking, the sauce is expected to be loose. Straining out 500 ml and returning the solids helps concentrate the sauce without keeping all of the liquid in the pot.

Keep stirring as the mixture thickens, especially towards the end. If the beef starts sticking to the stainless-steel pot, turn off the heat as directed.

Use the coconut in two ways

Coconut cream: Layer it on top of the beef and cooking liquid without stirring before pressure-cooking. It enriches the sauce as the beef cooks.

Toasted flakes: Toast the coconut dry until deep golden, then stir it in at the end with the lime leaves. Watch it closely during toasting, as it can darken quickly.

Serving and timing

The listed total time is 90 minutes, including browning, pressure-cooking and sauce reduction. Allow for the 10-minute natural release and the final simmer needed to reach a thick, non-runny consistency.

Serve the rendang with rice to catch the sauce, or alongside simply cooked vegetables. Keep accompaniments mild so the complex spice and chilli flavours remain in focus.

Recipe notes & tips

• Wait for the pot to display “HOT” before browning the beef.
• Pat the chuck dry before it goes into the pot to encourage browning.
• Process the paste until smooth so the aromatics are evenly distributed.
• Add the coconut cream on top and leave it unmixed before pressure-cooking.
• Stir carefully during the final reduction to prevent the thickening sauce from sticking.
• Add salt gradually at the end, tasting after each addition.

Variations

• Adjust the heat: Use fewer dried chillies for a milder rendang.
• Use palm sugar: Choose palm sugar instead of brown sugar for a different sweetness.
• Replace galangal: If you cannot find galangal, add an extra 5 g ginger.
• Change the coconut: Use fine flakes or shredded coconut, then toast until deep golden.
• Serve with rice: Offer rice alongside to soak up the reduced sauce.

Common mistakes to avoid

• Crowding the pot: Brown the beef in batches if the pieces do not fit comfortably in a single layer.
• Skipping the deglaze: Scrape the browned bits from the base with the stock before pressure-cooking.
• Mixing in the coconut cream: Spoon it over the top without stirring, as the recipe directs.
• Expecting a thick sauce straight away: Reduce it after pressure-cooking until it is deep brown and no longer runny.
• Leaving the sauce unattended: Stir frequently during the final reduction and turn off the heat if the beef begins to stick.
• Over-toasting the coconut: Stir it occasionally and remove it when it is deep golden.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a saucepan, stirring often; add a small splash of water if the sauce has become too thick.

Frequently asked questions