I was watching Masterchef the other week there and the lady made a beef rendang that looked lovely. She used an Instant Pot to reduce the time, I love my Instant Pot and decided to experiment. Having read up on the recipe, it’s meant to be quite a dry curry, but with the Instant Pot, sometimes this can be hard to judge, so I used a small amount of water and served with a fluffy naan bread and lots of rice, to soak up the sauce. No matter what, you are going to love the taste of this.
I looked up a lot of recipes and made all of them, but I have come to rest on my own recipe, it doesn’t overdo the coconut flavour which I feel should be subtle anyway and I increase the chillies, in an Instant Pot they seem to lose their potency quite a lot, so the more the better, but if you were making this in the slow cooker, I would refrain from putting the chillies in to start, until you find your own heat level.
2 tbsp olive oil
1 medium onion finely chopped
2 tbsp ginger & garlic puree
2 scotch bonnet chillies chopped – this is to my taste, that is quite spicy, if you are not sure omit the first time and introduce the heat as you like.
Jar of Rendang Paste (I used Tesco own make which is 200g)
400g diced beef
¼ pack of creamed coconut
100ml boiled water
- Put your Instant Pot on saute and add in your olive oil
- Once the oil is hot, add in your chopped onion and fry for 3 minutes
- Once soften slightly then add in your garlic and ginger paste
- Once the onions are completely soften, add in your rendang paste and saute for a further 2 minutes
- Add in your chillies at this point, if you are using them
- Chop up your creamed coconut, this is a block, not a tin. Add to 100ml boiled water and mix
- Add in the beef and mix well
- Put on the lid of your Instant Pot, ensuring that it’s on seal and put on Manual for 25 minutes. Once finished, let the pressure release naturally
- Serve with naan bread, rice and a wedge of lime. If you like herbs, you can add chopped coriander as a garnish
Let me know how you get on, I’ll be trying this in the slow cooker and low oven to see what results we get and may make a few small revisions.