Instant Pot Chicken Rendang: A Quick & Easy Recipe

Instant Pot Chicken Rendang: Prepare to be transported to the heart of Southeast Asia with this incredibly flavorful and surprisingly easy dish! Imagine tender chicken, simmered in a rich and aromatic coconut milk-based sauce, infused with a symphony of spices that will tantalize your taste buds. This isn’t just dinner; it’s an experience.

Rendang, often hailed as the “world’s most delicious food,” originates from the Minangkabau ethnic group of West Sumatra, Indonesia. Traditionally, this dish was prepared for ceremonial occasions and took hours, even days, to cook, allowing the flavors to deepen and intensify. The slow cooking process was essential for preserving the meat, acting as a natural preservative in the tropical climate.

What makes Rendang so irresistible? It’s the complex layering of flavors – the creamy coconut milk, the fiery chilies, the fragrant ginger and galangal, and the earthy turmeric. The result is a dish that’s both savory and slightly sweet, with a melt-in-your-mouth texture that’s simply divine. While the traditional method is a labor of love, our Instant Pot Chicken Rendang recipe allows you to enjoy this culinary masterpiece in a fraction of the time, without sacrificing any of the authentic flavors. Get ready to impress your family and friends with this incredibly flavorful and convenient dish!

this Recipe

Ingredients:

• 2.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large yellow onion, roughly chopped
• 6 cloves garlic, minced
• 2-inch piece of ginger, peeled and roughly chopped
• 2-inch piece of galangal, peeled and roughly chopped (or 2 tablespoons galangal powder)
• 2 stalks lemongrass, bruised
• 4-6 red chilies, seeded and roughly chopped (adjust to your spice preference)
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup unsweetened shredded coconut, toasted
• 2 tablespoons vegetable oil
• 1 tablespoon tamarind paste
• 1 tablespoon brown sugar (or palm sugar)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• Fresh cilantro leaves, for garnish (optional)
• Cooked rice, for serving

Preparing the Spice Paste (Rempeh):

The heart of Rendang lies in its rich and aromatic spice paste, known as Rempeh. Don’t be intimidated by the number of ingredients; it’s what gives this dish its incredible depth of flavor!

1. Blend the Aromatics: In a food processor or blender, combine the chopped onion, garlic, ginger, galangal (or galangal powder), lemongrass, and red chilies. Process until you have a smooth paste. You might need to add a tablespoon or two of water to help it blend if your blender is struggling. The consistency should be similar to a thick puree.
2. Add the Ground Spices: To the blended mixture, add the turmeric powder, coriander powder, cumin powder, ground cloves, and ground nutmeg. Pulse again until everything is well combined and forms a homogenous paste.
3. Taste and Adjust (Optional): At this stage, you can taste the spice paste (carefully!) and adjust the chili level if needed. Remember that the flavor will mellow out during cooking. If you prefer a milder Rendang, you can reduce the number of chilies.

Cooking the Chicken Rendang in the Instant Pot:

Now comes the magic! The Instant Pot makes this traditionally long-simmered dish surprisingly quick and easy.

1. Sauté the Spice Paste: Turn on your Instant Pot and select the “Sauté” function. Add the vegetable oil to the pot. Once the oil is hot, add the prepared spice paste (Rempeh). Sauté for about 5-7 minutes, stirring frequently, until the paste becomes fragrant and slightly darker in color. Be careful not to burn it, as this will affect the final flavor of the dish. The goal is to cook out the raw flavors of the spices and create a deep, complex aroma.
2. Brown the Chicken: Add the chicken pieces to the Instant Pot. Sauté for another 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides. Browning the chicken adds another layer of flavor to the Rendang. Don’t worry about cooking the chicken all the way through at this point; it will finish cooking under pressure.
3. Add the Coconut Milk and Other Ingredients: Pour in the coconut milk, making sure to scrape up any browned bits from the bottom of the pot (this is where a lot of flavor resides!). Add the toasted shredded coconut, tamarind paste, brown sugar (or palm sugar), salt, and pepper. Stir well to combine all the ingredients.
4. Pressure Cook: Cancel the “Sauté” function. Secure the Instant Pot lid, making sure the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the cooking time to 20 minutes at high pressure.
5. Natural Pressure Release: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 15 minutes. After 15 minutes, carefully release any remaining pressure manually by turning the valve to the “Venting” position. Be careful of the steam!
6. Reduce the Sauce (If Necessary): Open the Instant Pot lid. The Rendang sauce will likely be quite liquidy at this point. To thicken it, select the “Sauté” function again. Simmer the Rendang for 10-15 minutes, stirring frequently, until the sauce has reduced to your desired consistency. The sauce should be thick and cling to the chicken. The longer you simmer it, the richer and more intense the flavor will become. Be careful not to burn the sauce during this step.
7. Taste and Adjust Seasoning: Taste the Rendang and adjust the seasoning as needed. You might want to add more salt, pepper, or brown sugar to balance the flavors. If you prefer a spicier Rendang, you can add a pinch of chili flakes.

Serving the Instant Pot Chicken Rendang:

Now for the best part – enjoying your delicious homemade Rendang!

1. Serve with Rice: Serve the Instant Pot Chicken Rendang hot over a bed of freshly cooked rice. The rice will soak up the flavorful sauce, making each bite a delight.
2. Garnish (Optional): Garnish with fresh cilantro leaves for a pop of color and freshness.
3. Enjoy! This Rendang is even better the next day, as the flavors have had time to meld together even further. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Tips for Success:

• Toasting the Coconut: Toasting the shredded coconut is crucial for adding a nutty flavor and aroma to the Rendang. You can toast it in a dry skillet over medium heat, stirring constantly, until it turns golden brown. Be careful not to burn it!
• Galangal Substitute: If you can’t find fresh galangal, you can use galangal powder as a substitute. However, fresh galangal has a more vibrant and complex flavor.
• Lemongrass Preparation: Bruising the lemongrass helps to release its aromatic oils. You can do this by gently pounding the lemongrass stalks with the back of a knife or a rolling pin.
• Chili Level: Adjust the number of chilies to your spice preference. If you’re sensitive to heat, start with fewer chilies and add more to taste.
• Coconut Milk: Using full-fat coconut milk is essential for achieving the rich and creamy texture of Rendang.
• Browning the Chicken: Don’t skip the step of browning the chicken. It adds a significant amount of flavor to the dish.
• Reducing the Sauce: The key to a good Rendang is a thick and flavorful sauce. Be patient and allow the sauce to reduce to your desired consistency.
• Storage: Rendang can be stored in the refrigerator for up to 3 days. It can also be frozen for longer storage.

Variations:

• Beef Rendang: You can easily adapt this recipe to make Beef Rendang. Simply substitute the chicken thighs with 2.5 lbs of beef chuck, cut into 1-inch cubes. You may need to increase the cooking time slightly.
• Vegetarian Rendang: For a vegetarian version, you can use firm tofu or tempeh instead of chicken. You can also add vegetables like potatoes, carrots, or green beans.
• Spicier Rendang: If you like your Rendang extra spicy, you can add more chilies or a pinch of chili flakes.
• Sweeter Rendang: If you prefer a sweeter Rendang, you can add more brown sugar or palm sugar.

Troubleshooting:

• Rendang is too dry: If your Rendang is too dry, you can add a little bit of coconut milk or water to thin out the sauce.
• Rendang is too watery: If your Rendang is too watery, you can simmer it for longer to reduce the sauce.
• Rendang is too spicy: If your Rendang is too spicy, you can add a little bit of coconut milk or sugar to balance the flavors.
• Rendang is not flavorful enough: If your Rendang is not flavorful enough, you can add more spices or tamarind paste.

Conclusion:

This Instant Pot Chicken Rendang is truly a revelation, and I wholeheartedly believe it deserves a spot in your regular dinner rotation. It’s not just about the incredible depth of flavor, although that’s certainly a major draw. It’s about the ease, the convenience, and the sheer satisfaction of creating a restaurant-quality dish in your own kitchen with minimal effort. The Instant Pot magically transforms simple ingredients into a complex and aromatic masterpiece, delivering tender, succulent chicken infused with the rich, creamy, and spicy goodness of rendang in a fraction of the time compared to traditional methods.

Think about it: tender chicken, bathed in a coconut milk-based sauce that’s been simmered to perfection, boasting layers of ginger, galangal, lemongrass, chilies, and a medley of other fragrant spices. The aroma alone is enough to transport you to Southeast Asia! And the best part? You don’t have to spend hours slaving over a hot stove to achieve this authentic taste. The Instant Pot does all the heavy lifting, allowing you to enjoy a flavorful and satisfying meal even on the busiest weeknights.

But the beauty of this recipe lies not only in its simplicity but also in its versatility. While I’ve presented my go-to version, feel free to experiment and make it your own. For a milder flavor, reduce the number of chilies. If you prefer a richer, more intense flavor, consider adding a tablespoon of toasted coconut flakes during the final simmering stage. You can also adjust the sweetness by adding a touch more palm sugar or brown sugar to balance the spice.

As for serving suggestions, the possibilities are endless! I personally love serving this Instant Pot Chicken Rendang with fluffy jasmine rice to soak up all that delicious sauce. It’s also fantastic with coconut rice for an extra layer of flavor. For a complete meal, consider adding a side of stir-fried vegetables, such as green beans or bok choy, to provide a refreshing contrast to the richness of the rendang. You can also serve it with roti canai or paratha for dipping. And don’t forget a sprinkle of fresh cilantro or chopped peanuts for added texture and visual appeal!

Beyond the traditional accompaniments, you can also get creative with how you use this rendang. Imagine it served over noodles, stuffed into lettuce wraps, or even used as a filling for savory pastries. The possibilities are truly limitless!

I’m so confident that you’ll love this recipe that I urge you to give it a try. Don’t be intimidated by the list of ingredients; most of them are readily available at your local grocery store or Asian market. And once you’ve gathered everything, the cooking process is incredibly straightforward.

So, what are you waiting for? Dust off your Instant Pot, gather your ingredients, and prepare to embark on a culinary adventure. I promise you won’t be disappointed. And once you’ve tried it, I’d love to hear about your experience! Share your photos, your variations, and your serving suggestions in the comments below. Let’s create a community of rendang lovers and inspire each other with our culinary creations. Happy cooking! I can’t wait to hear how much you enjoyed this Instant Pot Chicken Rendang!