Instant Pot Beef Rendang

[nverland]

Instant Pot Beef Rendang
Total: 1 hour 30 minutes Servings: 6

Ingredients

2 - 3 pounds (823g) chuck roast steak, cut into 1.5 inch thick
1 tablespoon (15ml) olive oil
1 (4.5g) cinnamon stick
2 (2.5g) star anise
4 (0.3g) cloves
4 green cardamom
¾ cup (188ml) unsalted chicken stock
1 cup (250ml) thick coconut cream
1 tablespoon (15ml) regular soy sauce
1 tablespoon (15ml) fish sauce
2 tablespoons (30ml) tamarind puree or paste
1 tablespoon (13g) brown sugar or palm sugar
2 tablespoons (30ml) coconut oil
2 stalks (25g) lemongrass (white part only), sliced
6 - 10 (8.8g) dried red chilies (adjust the amount depending on the type of dried chili)
1 teaspoon (2.8g) ground turmeric
6 (26.8g) cloves garlic
3 (120g) large shallots, roughly chopped
~2 tablespoons (25g) ginger, chopped
~2 tablespoons (25g) galangal, chopped (add additional 5g ginger if you can’t find galangal)

Garnish

⅓ cup (45g) toasted coconut
6 kaffir lime leaves, shredded

Tools

Instant Pot Pressure Cooker
Food Processor
Fine Mesh Strainer
Splatter Guard

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