Instant Pot Beef Rendang

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2 to 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 to 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) fine coconut flakes or shredded coconut , toasted

6 kaffir lime leaves , shredded

subheading: Equipment:

Instant Pot Pressure Cooker

Food Processor

Fine Mesh Strainer

Splatter Guard

Directions at pressurecookrecipes.com

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