Honestly, I don’t know what inspired me to try making this in the first place….Rendang isn’t something I’ve had much of at restaurants and not something I crave, so I didn’t know what specific flavors to expect from this. But it turned out to be a nice thick mild curry and a different way of using beef.

Ingredients
red onion 
garlic
lemongrass
ginger
turmeric
candlenuts
oil (enough to blend)

bay leaves
kaffir lime leaves
lemongrass
cloves
cinnamon stick
cardamom
star anise
turmeric
white pepper
cumin powder

beef chuck / short ribs
coconut milk
chicken/mushroom powder
salt
coconut sugar / palm sugar

Directions

1. In a food processor, blend the first set of ingredients.
2. In an Instantpot under saute mode, add in oil and saute the first two sets of ingredients. Add in the last set of ingredients.
3. Pressure cook for 1 hr.

Note: I would also recommend adding potatoes and pepper to this curry!