Make the curry to beat all curries with this cheater Beef Rendang recipe! It’s fall-apart tender, and absolutely delicious–but best of all? Ready in under an hour.
Beef Rendang is a dry curry recipe that normally takes several hours to make. It was originally a way to preserve meat but is now eaten as a tender, flavorful dish. I decided to figure out how to cook this in my Instant Pot with the help of my friends over at dailylifetravels.com so I could cut down cook times without cutting down on authentic flavor.
What Is Beef Rendang?
I’ve had this dish in Singapore several times, but until I found the hander cheater ingredient I refer to below, I’ve never been able to capture the authentic taste of a good beef rendang.
Ingredients You’ll Need
- Onion
- Minced Ginger
- Minced Garlic
- Serrano peppers
- Vegetable Oil
- Rendang Curry Paste
- Skirt steak
- Full-Fat Coconut Milk
- Unsweetened Shredded Coconut
How To Make Beef Rendang
Do you know how I always make my own spice blends for the most part? I rarely use premixed spice pastes but when it comes to Thai Dishes like Thai Green Curry , or a Japanese Chicken curry, I have been known to use ready-made pastes.
You could definitely scour the internet for recipes to make your own rendang spice blend. Then, you could go looking for galangal, lemongrass, and makrut lime leaves.
Or you could use this relatively inexpensive paste to make a great Beef Rendang.
Thus, Cheater Instant Pot Beef Rendang is born! Beef Rendang uses a spice paste, mixed with coconut milk and shredded coconut to create a beautiful flavor profile and awesome texture. This meat is so tender when it’s finished that it just falls apart and melts in your mouth.
Best of all, your Instant Pot reduces the cook time by several hours.
One thing to note is that traditional beef rendang is a very dry dish. Since we are pressure cooking it, there will be some liquid in this dish. You can use the sauté feature on your Instant Pot to evaporate some of the water, or you can leave it as it is, and enjoy the sauce over rice or mashed cauliflower.
- Finely mince the onions, garlic, and ginger.
- Turn the Instant Pot to Sauté and when it is hot, add the vegetable oil.
- Once the oil is hot, add the finely minced vegetables and stir to coat with the oil.
- Add the rending paste and stir, allowing the paste to roast for 3-4 minutes.
- Add the skirt steak and stir to coat with the spices, about 2 minutes.
- Pour in [1/4] cup of water. Use this to very thoroughly deglaze your pot. If you have any burned bits at the bottom, the pot will not come to pressure.
- Add in the remaining [1/4] cup water and [1/2] cup coconut milk.
- Set your pressure cooker to cook for 25 minutes at High Pressure. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- Open the lid and if you want it a little drier, sauté off some of the water. Note that the sauce thickens as it cools.
- Add the remaining 1/2 cup of coconut milk and stir well. Garnish with the shredded coconut before serving.
If you like this recipe, you should also check out myInstant Pot Low Carb Kimchi Beef Stew!
Want MoreInstant Pot Recipes?
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe .
- Instant Pot Indian Khichadi is comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryani that uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna - You won’t even miss the pasta.
- Haluski Recipe - A wonderful cabbage and noodles recipe.
Beef Rendang
Ingredients
- ▢ 1 cup Onion , chopped
- ▢ 1 tablespoon Minced Ginger
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 Serrano peppers , adjust to your preferred spice level
- ▢ 2 tablespoons Vegetable Oil
- ▢ 1 package Rendang Curry Paste
- ▢ 1 pound skirt steak , cut into 2 inch chunks
- ▢ 1/2 cup Water , divided
- ▢ 1 cup Full-Fat Coconut Milk , divided
- ▢ 2 tablespoons Unsweetened Shredded Coconut
Instructions
- Finely mince the onions, garlic and ginger.
- Turn the Instant Pot to Sauté and when it is hot, add the vegetable oil.
- Once the oil is hot, add the finely minced vegetables and stir to coat with the oil.
- Add the rending paste and stir, allowing the paste to roast for 3-4 minutes.
- Add the skirt steak and stir to coat with the spices, about 2 minutes.
- Pour in [1/4] cup of water. Use this to very thoroughly deglaze your pot. If you have any burned bits at the bottom, the pot will not come to pressure.
- Add in the remaining [1/4] cup water and [1/2] cup coconut milk.
- Set your pressure cooker to cook for 25 minutes at High Pressure. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- Open the lid and if you want it a little drier, sauté off some of the water. Note that the sauce thickens as it cools.
- Add the remaining 1/2 cup of coconut milk and stir well. Garnish with the shredded coconut before serving.
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Nutrition
And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
Make the curry to beat all curries with this cheater Beef Rendang recipe! It’s fall-apart tender, and absolutely delicious–but best of all? Ready in under an hour.
Beef Rendang is a dry curry recipe that normally takes several hours to make. It was originally a way to preserve meat but is now eaten as a tender, flavorful dish. I decided to figure out how to cook this in my Instant Pot with the help of my friends over at dailylifetravels.com so I could cut down cook times without cutting down on authentic flavor.
What Is Beef Rendang?
I’ve had this dish in Singapore several times, but until I found the hander cheater ingredient I refer to below, I’ve never been able to capture the authentic taste of a good beef rendang.
Ingredients You’ll Need
- Onion
- Minced Ginger
- Minced Garlic
- Serrano peppers
- Vegetable Oil
- Rendang Curry Paste
- Skirt steak
- Full-Fat Coconut Milk
- Unsweetened Shredded Coconut
How To Make Beef Rendang
Do you know how I always make my own spice blends for the most part? I rarely use premixed spice pastes but when it comes to Thai Dishes like Thai Green Curry , or a Japanese Chicken curry, I have been known to use ready-made pastes.
You could definitely scour the internet for recipes to make your own rendang spice blend. Then, you could go looking for galangal, lemongrass, and makrut lime leaves.
Or you could use this relatively inexpensive paste to make a great Beef Rendang.
Thus, Cheater Instant Pot Beef Rendang is born! Beef Rendang uses a spice paste, mixed with coconut milk and shredded coconut to create a beautiful flavor profile and awesome texture. This meat is so tender when it’s finished that it just falls apart and melts in your mouth.
Best of all, your Instant Pot reduces the cook time by several hours.
One thing to note is that traditional beef rendang is a very dry dish. Since we are pressure cooking it, there will be some liquid in this dish. You can use the sauté feature on your Instant Pot to evaporate some of the water, or you can leave it as it is, and enjoy the sauce over rice or mashed cauliflower.
- Finely mince the onions, garlic, and ginger.
- Turn the Instant Pot to Sauté and when it is hot, add the vegetable oil.
- Once the oil is hot, add the finely minced vegetables and stir to coat with the oil.
- Add the rending paste and stir, allowing the paste to roast for 3-4 minutes.
- Add the skirt steak and stir to coat with the spices, about 2 minutes.
- Pour in [1/4] cup of water. Use this to very thoroughly deglaze your pot. If you have any burned bits at the bottom, the pot will not come to pressure.
- Add in the remaining [1/4] cup water and [1/2] cup coconut milk.
- Set your pressure cooker to cook for 25 minutes at High Pressure. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- Open the lid and if you want it a little drier, sauté off some of the water. Note that the sauce thickens as it cools.
- Add the remaining 1/2 cup of coconut milk and stir well. Garnish with the shredded coconut before serving.
If you like this recipe, you should also check out myInstant Pot Low Carb Kimchi Beef Stew!
Want MoreInstant Pot Recipes?
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe .
- Instant Pot Indian Khichadi is comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryani that uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna - You won’t even miss the pasta.
- Haluski Recipe - A wonderful cabbage and noodles recipe.
Beef Rendang
Ingredients
- ▢ 1 cup Onion , chopped
- ▢ 1 tablespoon Minced Ginger
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 Serrano peppers , adjust to your preferred spice level
- ▢ 2 tablespoons Vegetable Oil
- ▢ 1 package Rendang Curry Paste
- ▢ 1 pound skirt steak , cut into 2 inch chunks
- ▢ 1/2 cup Water , divided
- ▢ 1 cup Full-Fat Coconut Milk , divided
- ▢ 2 tablespoons Unsweetened Shredded Coconut
Instructions
- Finely mince the onions, garlic and ginger.
- Turn the Instant Pot to Sauté and when it is hot, add the vegetable oil.
- Once the oil is hot, add the finely minced vegetables and stir to coat with the oil.
- Add the rending paste and stir, allowing the paste to roast for 3-4 minutes.
- Add the skirt steak and stir to coat with the spices, about 2 minutes.
- Pour in [1/4] cup of water. Use this to very thoroughly deglaze your pot. If you have any burned bits at the bottom, the pot will not come to pressure.
- Add in the remaining [1/4] cup water and [1/2] cup coconut milk.
- Set your pressure cooker to cook for 25 minutes at High Pressure. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- Open the lid and if you want it a little drier, sauté off some of the water. Note that the sauce thickens as it cools.
- Add the remaining 1/2 cup of coconut milk and stir well. Garnish with the shredded coconut before serving.
Get support & connect with our community on Facebook!
Nutrition
And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
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Beef Rendang
Ingredients
- 1 cup Onion chopped
- 1 tablespoon Minced Ginger
- 1 tablespoon Minced Garlic
- 1 Serrano peppers adjust to your preferred spice level
- 2 tablespoons Vegetable Oil
- 1 package Rendang Curry Paste
- 1 pound skirt steak cut into 2 inch chunks
- 1/2 cup Water divided
- 1 cup Full-Fat Coconut Milk divided
- 2 tablespoons Unsweetened Shredded Coconut
Instructions
- Finely mince the onions, garlic and ginger.
- Turn the Instant Pot to Sauté and when it is hot, add the vegetable oil.
- Once the oil is hot, add the finely minced vegetables and stir to coat with the oil.
- Add the rending paste and stir, allowing the paste to roast for 3-4 minutes.
- Add the skirt steak and stir to coat with the spices, about 2 minutes.
- Pour in [1/4] cup of water. Use this to very thoroughly deglaze your pot. If you have any burned bits at the bottom, the pot will not come to pressure.
- Add in the remaining [1/4] cup water and [1/2] cup coconut milk.
- Set your pressure cooker to cook for 25 minutes at High Pressure. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- Open the lid and if you want it a little drier, sauté off some of the water. Note that the sauce thickens as it cools.
- Add the remaining 1/2 cup of coconut milk and stir well. Garnish with the shredded coconut before serving.
Beef Rendang https://twosleevers.com/beef-rendang-instant-pot-recipe/
Mediterranean Okra Tomato stew is a great quick, vegan option and a fast way to make an okra stew in your Instant Pot or Pressure cooker.
I know, I know. You hear Okra you think slimy. This is not slimy. I will show you how to make okra that is not slimy, and I will show you to do it in an Instant Pot in a very easy pour and cook recipe.
WHAT IS BAMYEH OKRA TOMATO STEW?
Thre are multiple versions of this stew throughout the Middle East, Greece, and even Persia, where it is known as Khoresht Bamiyeh. All of them have a few things in common. Okra and tomatoes are combined together, to make a delicious stew that comes together pretty quickly.
Sometimes it includes lamb or other meat but I made this Bamyeh as a vegan version, so mine only has veggies.
I used allspice in mine, but you could try it with and without allspice to see which version you like better.
WHAT KEEPS THE OKRA FROM GETTING STICKY?
I think there are a few different things that keep the stew from getting sticky. First, I used whole okra which minimizes the sticky stuff oozing out. Second, the acidity in the tomatoes helps. Third, the acidity in the Cider Vinegar adds not just flavor but also plays a role in keeping the stew from getting sticky.
I hate sticky okra myself and in fact, my most favorite way to eat okra is this sheet pan bhindi masala recipe that I made. It’s the epitome of #ruthlessefficiency really.
One thing to keep in mind in this recipe is that tomato paste can sometimes burn in a pressure cooker. That is why I add it after the vegetables have cooked. This allows us to use very little water while cooking, but then add the fresh flavor from the tomato paste and lemon juice once the Bamyeh is cooked.
EQUIPMENT YOU MAY NEED TO MAKE THIS INSTANT POT PRESSURE COOKER MEDITERRANEA BAMYEH | OKRA TOMATO STEW RECIPE:
- Instant Pot Mini Duo, or Instant pot 6 quarts , or Instant Pot 8 Quarts
- Measuring Cups
- My favorite Cutting Board
- Good set of Kitchen Knives
Want MoreInstant Pot Recipes?
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe .
- Instant Pot Indian Khichadi is comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryani that uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna - You won’t even miss the pasta.
- Haluski Recipe - A wonderful cabbage and noodles recipe.
Mediterranean Bamyeh Okra Tomato Stew
Equipment
- Measuring Cups
- Measuring Spoons
- Instant Pot
Ingredients
- ▢ 1/4 cup Water
- ▢ 2 tablespoons Apple Cider Vinegar
- ▢ 1 cup onions, chopped
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 14.5 ounce Canned Tomatoes
- ▢ 1 tablespoon Chicken Bouillon Paste
- ▢ 1 teaspoon Smoked Paprika
- ▢ 1/4-1/2 teaspoon Ground Allspice
- ▢ 1 teaspoon Kosher Salt
- ▢ 1.5 pounds Okra , fresh or frozen
For Finishing
- ▢ 1 tablespoon Lemon Juice
- ▢ 2 tablespoons Tomato Paste
Instructions
- Following the order of the ingredients provided, place all ingredients except the lemon juice and tomato paste into the inner liner of your Instant Pot. You want to start with the liquid, onions, and spices at the bottom before you put in the frozen okra on top.
- Cook on high pressure for 2 minutes, and then allow the pot to sit undisturbed for 5 minutes.
- Release all remaining pressure.
- Open the lid, add tomato paste in water and lemon juice, and stir gently before serving.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
