This Chicken Haleem recipe is an amazing comfort food with a nourishing mix of grains, lentils, and meat. I’ve made it simple with the Instant Pot, so you don’t have to cook all day. If you’ve ever wondered how to make Pakistani haleem in an Instant Pot or Pressure cooker, let me show you a one-step method to make this.
Why You’ll Love This Easy Instant Pot Recipe
- Deep, comforting flavors that taste like an all-day simmered dish but cook in a fraction of the time.
- Ultra-creamy, velvety texture thanks to blended lentils, grains, and tender chicken.
- High-protein and satisfying , making it a hearty meal perfect for lunch, dinner, or meal prep.
This Pakistani main course is made with chicken and is a great well balanced high protein meal. Made in an Instant Pot , this family dinner comes together quickly and easily for a delicious meal everyone will love.
What Is Haleem?
Haleem is made of a mix of grains and lentils and some type of meat–often mutton or chicken. This dish is slow cooked for seven to eight hours, to thoroughly break down the meat and grains, resulting in a paste-like consistency.
Did I just lose you when I said Paste-like? I know I was not keen to eat or try this dish because of the paste-like part, but I now regret my reluctance because it’s not a paste–it’s a spoonful of deliciousness. The various grains, meats and spices just come together beautifully.
This is also a very nourishing dish, full of complex carbohydrates and protein. It is often made for Iftar during the month of Ramadan when the faithful fast from sunup to sundown. Breaking that long fast with a dish of rib-sticking haleem is a wonderful thing to long forward to.
This recipe makes a great dish for Ramadan! You can find more great Instant Pot Ramadan recipes in my 15 Instant Pot Ramadan Recipes post .
Why Use An Instant Pot
Pakistani Haleem is normally a dish that people just set out to cook all day. You have to cook it low and slow and really, it takes ALL DAY. I think we all know I don’t have the patience to cook anything all day for a single dish. The Instant Pot has spoiled me.
I set out to find the perfect Instant Pot recipe for Pakistani Haleem and I finally have it down. This turns out the same perfect, smooth consistency as when you make it with the traditional method, minus the monotonous stirring and long cook times.
My need for efficiency in all things has made this recipe quick so you can enjoy this comfort food anytime.
If you’re looking for more great Pakistani dishes , my Pakistani Chicken Karahi is to die for!
Where To Get Haleem Mix
If you live close to an Indian grocery store, you may find a premade mix of cracked wheat berries and lentils labeled Haleem mix (not Haleem Masala which is a spice mix in a small cardboard box). You can use this in place of the wheat berries and lentils below. If not, look for cracked wheat like this to make up your own mix of lentils and wheat berries.
What Does Haleem Taste Like?
Haleem is a wonderfully spiced dish that is loaded with flavor . This recipe has a mild heat to it, but nothing overpowering. If you prefer more heat in our food you can add a little more cayenne pepper if you like.
Ingredients You’ll Need
- 1/4 cup Ghee - It enhances flavor, helps deeply caramelize the onions, and adds the silky mouthfeel that traditional haleem is known for.
- 2 cups Sliced Onions - The onions cook down until golden and sweet, creating the foundational depth and richness in the haleem.
- 1 pound Boneless Skinless Chicken Thighs - Chicken thighs simmer until tender and shreddable. Their higher fat content compared to breasts adds moisture, flavor, and richness.
- 4 cups Water - Water acts as the main cooking liquid, softening the grains, dals, and chicken. As the mixture cooks, it transforms into a thick, stew-like consistency essential to haleem.
- 1/2 cup Cracked Wheat Berries - These provide the signature thick, hearty body of traditional haleem.
- 1/2 cup split Chana Dal - They soften completely and blend seamlessly into the haleem, creating its iconic porridge-like consistency.
- 1 tablespoon Minced Ginger - Ginger adds brightness, warmth, and digestive benefits. It balances the richness of the grains and chicken with fresh heat.
- 1 tablespoon Minced Garlic - Garlic builds savory depth and aromatic complexity, infusing the haleem with traditional South Asian flavors.
- 1 teaspoon Ground Cumin - Cumin brings a warm, earthy, slightly smoky note that anchors the spice profile of the dish.
- 1 teaspoon Ground Coriander - Coriander adds gentle citrusy, floral undertones, balancing the warmth from spices like cumin and cayenne.
- 1 teaspoon Turmeric - Turmeric adds golden color and a mild earthy bitterness that rounds out the flavor and enhances the aromatic qualities of the haleem.
- 1 teaspoon Cayenne Pepper - Cayenne contributes heat, sharpening the overall flavor.
- 2 teaspoons Garam Masala - One teaspoon is added during cooking to infuse warmth, sweetness, and complexity. The second teaspoon is stirred in at the end to brighten the flavor and add a fresh, aromatic finish.
- 1/4 cup Julienned Ginger - Fresh ginger strips add a burst of brightness and mild heat as a garnish.
- 1/2 cup Chopped Cilantro -Cilantro adds herbal freshness that lifts and balances the richness of the dish.
- 2 tablespoons Ghee - A final drizzle of ghee enhances aroma, adds silkiness, and gives the haleem its traditional glossy finish.
How To Make Chicken Haleem
- Prep. Turn the Instant Pot on Sauté and when it is hot, add the ghee.
- Sautee the onions are brown and crispy, about 10 minutes. Remove half the onions and set them aside for garnishing
- Pressure cook. Add the chicken, wheat berries and chana dal, 4 cups water, ginger, garlic, cayenne, turmeric, salt, cumin, coriander and 1 teaspoon of the garam masala. Cook on high pressure.
- Puree. Using an immersion blender , purée the meat and grains together until you have a smooth, thick stew.
- Finish. Add 1 teaspoon of Garam Masala and stir. Garnish with julienned ginger, the reserved fried onions, and chopped cilantro.
- Serve. Pour the additional ghee on top, and serve.
Tips And Tricks
Here are some helpful tips and tricks to ensure your Instant Pot Chicken Haleem turns out perfectly creamy, deeply flavored, and authentically comforting every time.
- Use chicken thighs, not breasts. Thighs stay tender and juicy through pressure cooking and shred beautifully into the creamy mixture.
- Rinse the grains and lentils thoroughly. This removes excess starch and helps the haleem cook evenly and blend smoothly.
- Don’t skip the natural release. Allowing the Instant Pot to naturally release pressure helps the grains and lentils fully soften and keeps the chicken extremely tender.
Variations
Here are several flavorful and customizable variations to help you tailor Instant Pot Chicken Haleem to your taste, dietary needs, or the ingredients you have on hand.
- Coconut Haleem - Stir in ¼ cup coconut milk at the end for a subtle sweetness and a creamier, South Asian–inspired twist.
- Vegetable-Fortified Haleem - Add grated carrots, chopped spinach, or zucchini to boost nutrition and volume without altering the flavor much.
- Richer Haleem - Add an extra 1–2 tablespoons ghee during finishing or stir in a small spoon of butter for a more indulgent, silky finish.
What To Eat With Chicken Haleem
Here are some delicious accompaniments that pair beautifully with chicken haleem, helping you create a complete, flavorful, and satisfying meal.
- Naan or Roti - Soft, warm flatbreads are perfect for scooping up the thick, creamy haleem.
- Paratha - Buttery, flaky parathas add richness and make the meal feel extra indulgent.
- Lemon Wedges - A squeeze of fresh lemon brightens the flavors and cuts through the richness.
How Long Does It Last?
Once you have made the haleem, let it cool to room temperature and transfer it to an airtight container. It will keep well in the fridge for up to 3 days. You can also freeze it for up to a month. Thaw in the fridge overnight and reheat it on the stovetop until it is warmed through.
More Instant Pot Recipes
- Instant Pot Pork Tenderloin
- Instant Pot Pinto Beans
- Tamale Pie
- Beef Barbacoa
- Instant Pot Harira Soup
- Eggplant Pasta
- Instant Pot Pork Tenderloin
- Instant Pot Acorn Squash
Haleem Recipe | Chicken Haleem
Ingredients
- ▢ 1/4 cup ( 45 g ) Ghee
- ▢ 2 cups ( 320 g ) Sliced Onions
- ▢ 1 pound ( 453.59 g ) Boneless Skinless Chicken Thighs , left whole
- ▢ 4 cups ( 1000 ml ) Water
- ▢ 1/2 cup ( 100 g ) Cracked Wheat Berries
- ▢ 1/2 cup ( 96 g ) Split Chana Dal , or a mix of other split dals such as urad, toor, red lentils etc
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Cumin
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Coriander
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
- ▢ 1 teaspoon ( 1 teaspoon ) Cayenne Pepper
- ▢ 2 teaspoons ( 2 teaspoons ) Garam Masala , divided
For Finishing
- ▢ 1/4 cup ( 24 g ) julienned ginger
- ▢ 1/2 cup ( 8 g ) chopped cilantro
- ▢ 2 tablespoons ( 2 tablespoons ) Ghee
Instructions
Turn the Instant Pot on Sauté and when it is hot, add the ghee.
To the hot ghee, add the thinly sliced onions and sauté until the onions are brown and crispy, about 10 minutes.
Remove half the onions and set them aside for garnishing
To the pot with half the onions and ghee, add the chicken, wheat berries and chana dal, 4 cups water, ginger, garlic, cayenne, turmeric, salt, cumin, coriander and 1 teaspoon of the garam masala.
Cook on high pressure for 35 minutes and allow the pot to sit undisturbed for 10 minutes. Then release all remaining pressure.
Open the lid and using an immersion blender, purée the meat and grains together until you have a smooth, thick stew.
Add 1 teaspoon of Garam Masala and stir.
Garnish with julienned ginger, the reserved fried onions, and chopped cilantro.
Pour the additional ghee on top, and serve.
You can substitute mutton, goat or beef for the chicken in this recipe without changing anything else.
Check that your spices aren’t stale before you use them. Rub a little between you fingers and if it doesn’t release an aroma it’s time to buy more.
Serve with naan or rice .
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 .
This Chicken Haleem recipe is an amazing comfort food with a nourishing mix of grains, lentils, and meat. I’ve made it simple with the Instant Pot, so you don’t have to cook all day. If you’ve ever wondered how to make Pakistani haleem in an Instant Pot or Pressure cooker, let me show you a one-step method to make this.
Why You’ll Love This Easy Instant Pot Recipe
- Deep, comforting flavors that taste like an all-day simmered dish but cook in a fraction of the time.
- Ultra-creamy, velvety texture thanks to blended lentils, grains, and tender chicken.
- High-protein and satisfying , making it a hearty meal perfect for lunch, dinner, or meal prep.
This Pakistani main course is made with chicken and is a great well balanced high protein meal. Made in an Instant Pot , this family dinner comes together quickly and easily for a delicious meal everyone will love.
What Is Haleem?
Haleem is made of a mix of grains and lentils and some type of meat–often mutton or chicken. This dish is slow cooked for seven to eight hours, to thoroughly break down the meat and grains, resulting in a paste-like consistency.
Did I just lose you when I said Paste-like? I know I was not keen to eat or try this dish because of the paste-like part, but I now regret my reluctance because it’s not a paste–it’s a spoonful of deliciousness. The various grains, meats and spices just come together beautifully.
This is also a very nourishing dish, full of complex carbohydrates and protein. It is often made for Iftar during the month of Ramadan when the faithful fast from sunup to sundown. Breaking that long fast with a dish of rib-sticking haleem is a wonderful thing to long forward to.
This recipe makes a great dish for Ramadan! You can find more great Instant Pot Ramadan recipes in my 15 Instant Pot Ramadan Recipes post .
Why Use An Instant Pot
Pakistani Haleem is normally a dish that people just set out to cook all day. You have to cook it low and slow and really, it takes ALL DAY. I think we all know I don’t have the patience to cook anything all day for a single dish. The Instant Pot has spoiled me.
I set out to find the perfect Instant Pot recipe for Pakistani Haleem and I finally have it down. This turns out the same perfect, smooth consistency as when you make it with the traditional method, minus the monotonous stirring and long cook times.
My need for efficiency in all things has made this recipe quick so you can enjoy this comfort food anytime.
If you’re looking for more great Pakistani dishes , my Pakistani Chicken Karahi is to die for!
Where To Get Haleem Mix
If you live close to an Indian grocery store, you may find a premade mix of cracked wheat berries and lentils labeled Haleem mix (not Haleem Masala which is a spice mix in a small cardboard box). You can use this in place of the wheat berries and lentils below. If not, look for cracked wheat like this to make up your own mix of lentils and wheat berries.
What Does Haleem Taste Like?
Haleem is a wonderfully spiced dish that is loaded with flavor . This recipe has a mild heat to it, but nothing overpowering. If you prefer more heat in our food you can add a little more cayenne pepper if you like.
Ingredients You’ll Need
- 1/4 cup Ghee - It enhances flavor, helps deeply caramelize the onions, and adds the silky mouthfeel that traditional haleem is known for.
- 2 cups Sliced Onions - The onions cook down until golden and sweet, creating the foundational depth and richness in the haleem.
- 1 pound Boneless Skinless Chicken Thighs - Chicken thighs simmer until tender and shreddable. Their higher fat content compared to breasts adds moisture, flavor, and richness.
- 4 cups Water - Water acts as the main cooking liquid, softening the grains, dals, and chicken. As the mixture cooks, it transforms into a thick, stew-like consistency essential to haleem.
- 1/2 cup Cracked Wheat Berries - These provide the signature thick, hearty body of traditional haleem.
- 1/2 cup split Chana Dal - They soften completely and blend seamlessly into the haleem, creating its iconic porridge-like consistency.
- 1 tablespoon Minced Ginger - Ginger adds brightness, warmth, and digestive benefits. It balances the richness of the grains and chicken with fresh heat.
- 1 tablespoon Minced Garlic - Garlic builds savory depth and aromatic complexity, infusing the haleem with traditional South Asian flavors.
- 1 teaspoon Ground Cumin - Cumin brings a warm, earthy, slightly smoky note that anchors the spice profile of the dish.
- 1 teaspoon Ground Coriander - Coriander adds gentle citrusy, floral undertones, balancing the warmth from spices like cumin and cayenne.
- 1 teaspoon Turmeric - Turmeric adds golden color and a mild earthy bitterness that rounds out the flavor and enhances the aromatic qualities of the haleem.
- 1 teaspoon Cayenne Pepper - Cayenne contributes heat, sharpening the overall flavor.
- 2 teaspoons Garam Masala - One teaspoon is added during cooking to infuse warmth, sweetness, and complexity. The second teaspoon is stirred in at the end to brighten the flavor and add a fresh, aromatic finish.
- 1/4 cup Julienned Ginger - Fresh ginger strips add a burst of brightness and mild heat as a garnish.
- 1/2 cup Chopped Cilantro -Cilantro adds herbal freshness that lifts and balances the richness of the dish.
- 2 tablespoons Ghee - A final drizzle of ghee enhances aroma, adds silkiness, and gives the haleem its traditional glossy finish.
How To Make Chicken Haleem
- Prep. Turn the Instant Pot on Sauté and when it is hot, add the ghee.
- Sautee the onions are brown and crispy, about 10 minutes. Remove half the onions and set them aside for garnishing
- Pressure cook. Add the chicken, wheat berries and chana dal, 4 cups water, ginger, garlic, cayenne, turmeric, salt, cumin, coriander and 1 teaspoon of the garam masala. Cook on high pressure.
- Puree. Using an immersion blender , purée the meat and grains together until you have a smooth, thick stew.
- Finish. Add 1 teaspoon of Garam Masala and stir. Garnish with julienned ginger, the reserved fried onions, and chopped cilantro.
- Serve. Pour the additional ghee on top, and serve.
Tips And Tricks
Here are some helpful tips and tricks to ensure your Instant Pot Chicken Haleem turns out perfectly creamy, deeply flavored, and authentically comforting every time.
- Use chicken thighs, not breasts. Thighs stay tender and juicy through pressure cooking and shred beautifully into the creamy mixture.
- Rinse the grains and lentils thoroughly. This removes excess starch and helps the haleem cook evenly and blend smoothly.
- Don’t skip the natural release. Allowing the Instant Pot to naturally release pressure helps the grains and lentils fully soften and keeps the chicken extremely tender.
Variations
Here are several flavorful and customizable variations to help you tailor Instant Pot Chicken Haleem to your taste, dietary needs, or the ingredients you have on hand.
- Coconut Haleem - Stir in ¼ cup coconut milk at the end for a subtle sweetness and a creamier, South Asian–inspired twist.
- Vegetable-Fortified Haleem - Add grated carrots, chopped spinach, or zucchini to boost nutrition and volume without altering the flavor much.
- Richer Haleem - Add an extra 1–2 tablespoons ghee during finishing or stir in a small spoon of butter for a more indulgent, silky finish.
What To Eat With Chicken Haleem
Here are some delicious accompaniments that pair beautifully with chicken haleem, helping you create a complete, flavorful, and satisfying meal.
- Naan or Roti - Soft, warm flatbreads are perfect for scooping up the thick, creamy haleem.
- Paratha - Buttery, flaky parathas add richness and make the meal feel extra indulgent.
- Lemon Wedges - A squeeze of fresh lemon brightens the flavors and cuts through the richness.
How Long Does It Last?
Once you have made the haleem, let it cool to room temperature and transfer it to an airtight container. It will keep well in the fridge for up to 3 days. You can also freeze it for up to a month. Thaw in the fridge overnight and reheat it on the stovetop until it is warmed through.
More Instant Pot Recipes
- Instant Pot Pork Tenderloin
- Instant Pot Pinto Beans
- Tamale Pie
- Beef Barbacoa
- Instant Pot Harira Soup
- Eggplant Pasta
- Instant Pot Pork Tenderloin
- Instant Pot Acorn Squash
Haleem Recipe | Chicken Haleem
Ingredients
- ▢ 1/4 cup ( 45 g ) Ghee
- ▢ 2 cups ( 320 g ) Sliced Onions
- ▢ 1 pound ( 453.59 g ) Boneless Skinless Chicken Thighs , left whole
- ▢ 4 cups ( 1000 ml ) Water
- ▢ 1/2 cup ( 100 g ) Cracked Wheat Berries
- ▢ 1/2 cup ( 96 g ) Split Chana Dal , or a mix of other split dals such as urad, toor, red lentils etc
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Cumin
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Coriander
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
- ▢ 1 teaspoon ( 1 teaspoon ) Cayenne Pepper
- ▢ 2 teaspoons ( 2 teaspoons ) Garam Masala , divided
For Finishing
- ▢ 1/4 cup ( 24 g ) julienned ginger
- ▢ 1/2 cup ( 8 g ) chopped cilantro
- ▢ 2 tablespoons ( 2 tablespoons ) Ghee
Instructions
Turn the Instant Pot on Sauté and when it is hot, add the ghee.
To the hot ghee, add the thinly sliced onions and sauté until the onions are brown and crispy, about 10 minutes.
Remove half the onions and set them aside for garnishing
To the pot with half the onions and ghee, add the chicken, wheat berries and chana dal, 4 cups water, ginger, garlic, cayenne, turmeric, salt, cumin, coriander and 1 teaspoon of the garam masala.
Cook on high pressure for 35 minutes and allow the pot to sit undisturbed for 10 minutes. Then release all remaining pressure.
Open the lid and using an immersion blender, purée the meat and grains together until you have a smooth, thick stew.
Add 1 teaspoon of Garam Masala and stir.
Garnish with julienned ginger, the reserved fried onions, and chopped cilantro.
Pour the additional ghee on top, and serve.
You can substitute mutton, goat or beef for the chicken in this recipe without changing anything else.
Check that your spices aren’t stale before you use them. Rub a little between you fingers and if it doesn’t release an aroma it’s time to buy more.
Serve with naan or rice .
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 .
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Haleem Recipe | Chicken Haleem
Ingredients
- 1/4 cup Ghee
- 2 cups Sliced Onions
- 1 pound Boneless Skinless Chicken Thighs left whole
- 4 cups Water
- 1/2 cup Cracked Wheat Berries
- 1/2 cup Split Chana Dal or a mix of other split dals such as urad, toor, red lentils etc
- 1 tablespoon Minced Ginger
- 1 tablespoon Minced Garlic
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Turmeric
- 1 teaspoon Cayenne Pepper
- 2 teaspoons Garam Masala divided
For Finishing
- 1/4 cup julienned ginger
- 1/2 cup chopped cilantro
- 2 tablespoons Ghee
Instructions
Turn the Instant Pot on Sauté and when it is hot, add the ghee.
To the hot ghee, add the thinly sliced onions and sauté until the onions are brown and crispy, about 10 minutes.
Remove half the onions and set them aside for garnishing
To the pot with half the onions and ghee, add the chicken, wheat berries and chana dal, 4 cups water, ginger, garlic, cayenne, turmeric, salt, cumin, coriander and 1 teaspoon of the garam masala.
Cook on high pressure for 35 minutes and allow the pot to sit undisturbed for 10 minutes. Then release all remaining pressure.
Open the lid and using an immersion blender, purée the meat and grains together until you have a smooth, thick stew.
Add 1 teaspoon of Garam Masala and stir.
Garnish with julienned ginger, the reserved fried onions, and chopped cilantro.
Pour the additional ghee on top, and serve.
You can substitute mutton, goat or beef for the chicken in this recipe without changing anything else.
Check that your spices aren’t stale before you use them. Rub a little between you fingers and if it doesn’t release an aroma it’s time to buy more.
Serve with naan or rice .
Haleem Recipe | Chicken Haleem https://twosleevers.com/instant-pot-pakistani-haleem/
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 .
