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Instant Pot® Beef Rendang Curry

This deeply flavorful, aromatic Indonesian curry is a mostly hands-off Instant Pot® dinner.

Serves 8
Ready in 70 mins
Prep time 10 mins
Cooking time 60 mins
244 calories per serving


> 1 medium onion, peeled and roughly chopped
> 6 cloves garlic, peeled and crushed
> 1 (3-inch) piece ginger, peeled and roughly chopped
> 1 (1-ct) Nature's Promise® Lemongrass, sliced, or 1 tbsp lemongrass paste (optional)
> 1 tbsp curry powder
> 1 tsp ground coriander
> 1/2 tsp crushed red pepper
> 2 tbsp canola oil
> 2 lbs beef stew meat, such as chuck roast, cut into 2-inch cubes
> 1/3 cup all-purpose flour
> 3/4 (13.6 oz) can can lite coconut milk, shaken well
> 1 tbsp light brown sugar
> 1 tsp fish sauce
> 1 cinnamon stick
> 1 bay leaf

To Serve:

> Cooked basmati rice
> Store-bought naan flatbreads


In a food processor, pulse the onion, garlic, ginger, and lemongrass, if using, into a smooth paste. Add the curry powder, coriander, and crushed red pepper. Season with salt and pepper. Pulse again quickly to combine.
Set Instant Pot® to sauté function on medium. Add the oil and heat until shimmering. Pat the beef dry with paper towels and season with salt and pepper. In a bowl, toss beef with the flour. In 2 batches, add beef to pot and sear 3–4 min., until browned. Transfer beef to a plate.
Add onion paste to pot and cook 1–2 min., until darkened in color. Stir in the coconut milk, scraping up any browned bits from bottom of pot with a wooden spoon or spatula. Turn off sauté function. Stir in the sugar, fish sauce, cinnamon stick, and bay leaf. Season with salt and pepper.
Return beef and any drippings to pot. Seal lid and set to high pressure. Cook 35 min. Let naturally release 15 min. Remove cinnamon stick and bay leaf. Serve with the rice and/or naan.

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