CurriesIndonesianMedium

Instant Pot Sourdough Indonesian Rendang Beef with Crispy Bread Wedges

Name: Instant Pot Sourdough Indonesian Rendang Beef with Crispy Bread Wedges
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 lb (900 g) beef chuck or shoulder, cut into 1½-inch cubes, patted dry; 13½ oz (400 ml) full-fat coconut milk; 3 tbsp (50 g) Thai red curry paste; 1½ oz (45 g) galangal root, fresh, peeled and thinly sliced; 2 stalks lemongrass stalks, fresh, halved lengthwise, pale center sliced into thin rings; 4 cloves garlic cloves, minced; 2 medium shallots, thinly sliced; 1 tbsp (15 ml) fish sauce; 1 tbsp (12 g) brown sugar; 2 tbsp (30 ml) fresh lime juice; ½ cup (120 ml) water; to taste kosher salt; 8 oz (225 g) day-old sourdough bread, cut into 1-inch-thick wedges, dried out slightly at room temperature; 2 tbsp (30 ml) vegetable or coconut oil; to taste fleur de sel or finishing salt (optional); ¼ cup (10 g) fresh cilantro leaves, loosely packed (optional)

From the MyKitchenBank Kitchen

A modern fusion of Indonesian rendang and sourdough bread: tender beef braised in a fragrant coconut-curry sauce enriched with galangal, lemongrass, and garlic, served with crispy-edged sourdough wedges that soak up the spiced sauce. The bread adds tangy depth to the traditional rendang while providing textural contrast. Made entirely in the Instant Pot for speed without sacrificing layered flavor.

Prep: 20 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 20 min
Makes: 4 servings (about 1¼ cups rendang beef per serving with 2–3 bread wedges)

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Ingredients

4 servings

For the rendang
2 lb (900 g) beef chuck or shoulder, cut into 1½-inch cubes, patted dry
13½ oz (400 ml) full-fat coconut milk
3 tbsp (50 g) Thai red curry paste
1½ oz (45 g) galangal root, fresh, peeled and thinly sliced
2 stalks lemongrass stalks, fresh, halved lengthwise, pale center sliced into thin rings
4 cloves garlic cloves, minced
2 medium shallots, thinly sliced
1 tbsp (15 ml) fish sauce
1 tbsp (12 g) brown sugar
2 tbsp (30 ml) fresh lime juice
½ cup (120 ml) water
to taste kosher salt
For the bread wedges
8 oz (225 g) day-old sourdough bread, cut into 1-inch-thick wedges, dried out slightly at room temperature
2 tbsp (30 ml) vegetable or coconut oil
For serving
to taste fleur de sel or finishing salt (optional)
¼ cup (10 g) fresh cilantro leaves, loosely packed (optional)

Equipment (6)

6-quart Instant Pot or similar electric pressure cooker
Small food processor or mortar and pestle (for paste)
Paper towels
Large skillet or sauté pan (10-inch)
Wooden spoon
Instant-read thermometer

Steps

Before you start

Cut beef into 1½-inch cubes and pat dry with paper towels so it browns properly
Slice sourdough bread into 1-inch-thick wedges and let sit uncovered for 2 hours (or overnight) to dry slightly
Have all aromatics (garlic, shallots, galangal, lemongrass) minced or sliced and ready
Read through the rendang and crisping steps so you understand the two-phase cooking

1
Build the rendang base
- Pour the coconut milk into the Instant Pot.
- Stir in the red curry paste, fish sauce, and brown sugar until the paste dissolves and the mixture is smooth.
- Add the galangal slices and the halved lemongrass stalks (so they're easy to remove later).
- Stir in the minced garlic, sliced shallots, water, and a pinch of salt.
- The mixture should smell fragrant and aromatic.
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Tip: Don't skip stirring the curry paste thoroughly into the coconut milk—lumps won't break down under pressure.
2
Sear the beef
- Select the Instant Pot's 'Sauté' function and let it heat for 2 minutes.
- Working in two batches to avoid crowding, add the patted-dry beef cubes and brown them on all sides (about 3 minutes per batch), stirring occasionally.
- The beef doesn't need to be cooked through—just deeply browned at the edges.
- Transfer the seared beef to a plate.
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Ready when: Beef is deeply browned on the exterior but still red inside
Tip: Pat the beef dry before searing; moisture prevents browning. Don't stir constantly—let each side sit for 30 seconds to build color.
3
Deglaze and add beef
- With the Instant Pot still in Sauté mode, pour in the lime juice and scrape the bottom of the pot with a wooden spoon to lift any browned bits (this adds flavor to the sauce).
- Return the browned beef to the pot and stir gently to coat it in the coconut-curry liquid.
- The liquid should come about halfway up the beef; if needed, add another ¼ cup water.
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Ready when: Browned bits are dissolved into the sauce; beef is coated and partially submerged
Tip: Scraping the pot bottom (called deglazing) captures caramelized flavors that would otherwise be lost.
4
Pressure cook the rendang
- Turn off the Sauté function.
- Close the Instant Pot lid and set the valve to 'Sealing'.
- Select 'Pressure Cook' (or 'Manual') and set the time to 20 minutes at high pressure.
- The pot will take about 8–10 minutes to come to pressure; you'll hear the hiss and see the float valve rise.
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Tip: Don't open the lid or move the pot while it's pressurizing or cooking—this will interrupt the cooking process.
5
Release pressure and check tenderness
- When the timer beeps, let the pot sit undisturbed for 5 minutes (natural release), then carefully move the valve to 'Venting' to release any remaining steam (use tongs or a kitchen towel to do this safely).
- Open the lid away from your face.
- Pierce a piece of beef with a fork; it should be fork-tender with no resistance.
- If it's still slightly firm, close the lid and do a 5-minute pressure cook.
- Otherwise, proceed.
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Ready when: Beef is very tender and shreds easily with a fork
Tip: Natural release allows the residual heat to finish cooking the meat gently and keeps the sauce from splattering.
6
Taste and adjust sauce
- Turn off the Instant Pot.
- Using a slotted spoon, remove and discard the galangal slices and lemongrass stalks—they've given their flavor.
- Taste the sauce and add more salt, lime juice, or fish sauce if needed.
- The sauce should be savory, slightly sweet, with a bright citrus note and lingering heat from the curry paste.
- If it tastes too rich, add 2–3 tablespoons water and stir.
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Ready when: Sauce is balanced between savory, sweet, and spicy
Tip: Taste gradually—it's easier to add more salt or lime than to remove it. The rendang should make your mouth water.
7
Prepare the bread for crisping
- While the rendang rests, heat a large skillet (10-inch) over medium-high heat.
- Add the oil and let it shimmer (about 1 minute).
- Working in batches so the bread isn't crowded, place the sourdough wedges cut-side down in the hot oil and sear for 2–3 minutes, until the edges are golden and crispy.
- Flip and sear the other cut side for 1–2 minutes.
- Transfer to a plate lined with paper towels.
- Sprinkle lightly with salt while still warm.
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Ready when: Bread edges are golden brown and crispy; center is soft but warm
Tip: Don't move the bread around in the pan—let it sit for at least 2 minutes per side to build a crust. Day-old bread crisps better than fresh.
8
Plate and serve
- Ladle the rendang beef and sauce into shallow bowls.
- Place 2–3 crispy bread wedges alongside or propped into the sauce.
- Garnish with fresh cilantro leaves and a pinch of fleur de sel if you like.
- The bread acts as a vehicle for the sauce; guests can tear pieces and dip them into the curry.
- Serve immediately while the bread is still warm and the sauce is hot.
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Tip: If serving isn't immediate, keep the rendang warm on the Instant Pot's 'Keep Warm' setting and crisp the bread just before serving.

Good to know

Tips

Sourdough's tangy fermented flavor is essential to this recipe—it cuts through the richness of the coconut and balances the spice. Don't substitute regular white bread. Day-old bread is crucial for crisping; fresh bread will absorb too much oil and become greasy.
If you can't find fresh galangal or lemongrass, use frozen (thaw first) or high-quality jarred versions, but avoid powdered spices as a direct swap—they'll muddy the sauce's clarity.
This recipe works beautifully as a make-ahead: the rendang tastes deeper and more integrated the next day as flavors meld. Simply reheat gently and crisp fresh bread at serving time.
For extra depth, bloom the curry paste in a dry skillet for 30 seconds before adding the coconut milk in step 1—this toasts the spices slightly and intensifies flavor. This optional step adds 1 minute to prep.

Make ahead

The rendang beef can be made up to 2 days ahead. After step 6, cool completely, then cover and refrigerate. The flavors actually deepen overnight as the spices continue to infuse. Reheat gently on the Instant Pot's 'Sauté' setting (with lid off) for 5–10 minutes, stirring occasionally, until warmed through. Crisp the bread wedges fresh just before serving for best texture.

Storage & reheating

Room temperature: The rendang sauce should not sit out more than 2 hours (1 hour if the room is above 72°F). Refrigerator: Store the cooled rendang in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if the sauce has thickened. Freezer: The rendang freezes beautifully for up to 3 months. Thaw overnight in the refrigerator, then reheat as above. The sourdough wedges are best eaten fresh-crisped, but leftover crisped bread can be stored in an airtight container at room temperature for up to 1 day and recrisped in a 375°F (190°C) oven for 3–4 minutes if needed.

Substitutions

Thai red curry paste → 3 tbsp Thai green curry paste or 2 tbsp sambal oelek mixed with 1 tbsp tomato paste. Green curry will be earthier and slightly less sweet; sambal oelek will be spicier and more chili-forward. Adjust lime juice and salt to taste.
galangal root, fresh → 1½ tbsp ginger root, peeled and thinly sliced, plus a pinch of white pepper. Ginger is warmer and spicier than galangal; white pepper mimics galangal's peppery note. The flavor will be closer to a ginger curry than traditional rendang.
lemongrass stalks, fresh → 2 tbsp fresh lemongrass paste (frozen or jarred) or zest and juice of 2 limes mixed into the sauce at the end. Paste adds subtle citrus directly; fresh lime zest provides brightness but less of the herbal, floral note. Add the lime zest in step 5 after tasting.
day-old sourdough bread, cut into 1-inch-thick wedges → crusty ciabatta, focaccia, or even store-bought sourdough rolls cut in half. The key is using day-old bread with a sturdy crumb so it doesn't fall apart in the sauce. Avoid soft sandwich bread.