How To Make Instant Pot Malaysian Beef Rendang Recipe
Tender and spicy beef in rich coconut gravy – a classic Malaysian dish
Serves:
Ingredients
- 1 lb beef chuck, cut into cubes
- 2 tbsp oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tbsp ginger, minced
- 2 tbsp tamarind paste
- 1 lemongrass stalk, bruised
- 2 kaffir lime leaves
- 1 cup coconut milk
- Salt to taste
Instructions
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Turn on Instant Pot to sauté setting and heat the oil.
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Add onion, garlic, ginger, tamarind paste, and beef to the pot and sauté for a few minutes.
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Add the lemongrass, kaffir lime leaves, and coconut milk. Stir well.
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Close the lid and set the Instant Pot to high pressure for 45 minutes.
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Once the cooking time is up, allow for natural release.
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Open the lid, remove the lemongrass and kaffir lime leaves, and season with salt to taste.
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Serve hot with rice.
Nutrition
- Calories : 426kcal
- Total Fat : 28g
- Saturated Fat : 17g
- Cholesterol : 70mg
- Sodium : 75mg
- Total Carbohydrates : 14g
- Dietary Fiber : 2g
- Sugar : 5g
- Protein : 29g
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