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.
1kg/2 pounds of Lean Diced Beefin chunks [I use Sirloin, fat trimmed]
185grams/1 cup Beef Rendang Paste[see note 1]
1medium white oniondiced
1teaspoonGingerfreshly ground
1tablespoonGarliccrushed
400mlcan Coconut Milk1 x can full cream, not light
410gramCan Diced Tomatoes
4medium white potatoespeeled (chopped into 2cmx 2cm pieces)
1teaspoonSea Salt
2tablespoonsfinely hopped Chives
Optional
1Lime
Chopped peanuts
Dried red chilli flakes
½cupsCooked 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 weeks3. To Defrost: microwave on high for 2 to 3 minutes.4. Other serving suggestions: nan bread, garlic bread, brown rice, quinoa, cauliflower rice.