Instant Pot Malaysian Rendang- Dump & Go Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Asian
Serves: 4 people
Ingredients
For making the paste
  • Onion, chopped- 1
  • Ginger, chopped- 2-inch slice
  • Garlic, chopped- 3 cloves
  • Lemongrass, white part only, chopped- 2 stalks
  • Dried red chilies- 3
  • Turmeric powder- 1 tsp
  • Coriander powder- 1 tsp
  • Cumin powder- 1 tsp
  • Fennel powder- 1 tsp
  • Ground cinnamon- 1 tsp
For pressure cooking
  • Boneless, skinless chicken thighs, cut into bite-sized pieces- 2 thighs
  • Lemongrass- 2 stalks
  • Kaffir lime leaves- 2
  • Salt- 1½ tsp
  • Water- ½ cup
After pressure cooking
  • Thick coconut milk- ½ cup
Instructions
  1. To a blender jar, add all the ingredients for making the paste. Grind to a smooth paste.
  2. To the stainless steel pot, add chicken, lemongrass, kaffir lime leaves, salt & the paste; combine well,
  3. Close the pot with the lid.
  4. Select pressure cook setting, set the time to 10 minutes at high pressure.
  5. After pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
  6. Open the lid, combine well.
  7. Add coconut milk & combine well.
  8. Enjoy Malaysian Rendang with steamed rice.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/instant-pot-malaysian-rendang-10-minute-dump-go-recipe/