Beef Rendang Pressure Cooker
Pressure Cooker Beef Rendang is a super simple 30 minute recipe that tastes like its been slow cooking for 8 hours, with perfectly tender, juicy, fall apart beef in rich aromatic curry sauce.
Servings 6 people
Calories 483kcal
Equipment
Ingredients
- 1 kg /2 pounds of Lean Diced Beef in chunks [I use Sirloin, fat trimmed]
- 185 grams/1 cup Beef Rendang Paste [see note 1]
- 1 medium white onion diced
- 1 teaspoon Ginger freshly ground
- 1 tablespoon Garlic crushed
- 400 ml can Coconut Milk 1 x can full cream, not light
- 410 gram Can Diced Tomatoes
- 4 medium white potatoes peeled (chopped into 2cmx 2cm pieces)
- 1 teaspoon Sea Salt
- 2 tablespoons finely hopped Chives
Optional
- 1 Lime
- Chopped peanuts
- Dried red chilli flakes
- ½ cups Cooked Jasmine Rice
Instructions
- Set pressure cooker to the “Saute/Sear” HIGH TEMP. Wait a minute or 2 for it to heat up.
- Add the onion to the inner pot and cook for 1 minute. Add the garlic and ginger and stir in for another minute.
- Add the beef to the inner pot and brown the beef for 3 to 4 minutes.
- Add the tomatoes, rendang paste, coconut milk, potatoes and salt. Stir to mix in.
- Secure and lock in lid in clockwise direction. Set the valve to seal.
- Select the menu by pressing the PRESSURE COOK button
- Select the “MEAT/POULRTY” setting and adjust the cooking time to 30 minutes.
- Press start to commence the cooking process.
- Once timer has gone off, release pressure valve so steam can escape.
- Remove the lid and stir. Divide curry equally among 4 dishes.
- Garnish with finely chopped chives, chopped peanuts, and dried chilli flakes. Squeeze a little lime juice over for an extra burst of flavour.
- Serve with cooked jasmine rice if desired.
Notes
1. I used the brand AYAM Malaysian Rendang Curry Paste.
2. To freeze: store portion sizes in freezer containers for upto 6 weeks
3. To Defrost: microwave on high for 2 to 3 minutes.
4. Other serving suggestions: nan bread, garlic bread, brown rice, quinoa, cauliflower rice.
Nutrition
Calories: 483kcal | Carbohydrates: 32g | Protein: 44g | Fat: 21g | Saturated Fat: 14g | Fiber: 6g | Sugar: 7g