Indonesian Pressure-Cooked Chicken Rendang with Coconut Rice
A fragrant and tender pressure-cooked chicken rendang featuring seasonal Indonesian spices and slow-simmered coconut rice. This dish highlights traditional Indonesian flavors using an accessible pressure cooking technique for a weeknight-friendly meal.
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Overview
This Indonesian Chicken Rendang is a rich, aromatic dish traditionally slow-cooked until the meat is tender and the flavors are deeply infused. Using a pressure cooker ensures the chicken becomes tender in a fraction of the time while maintaining authentic tastes. Paired with creamy coconut rice, this grain bowl is perfect for a comforting dinner with vibrant Southeast Asian flavors.
Why you’ll love it
- Pressure cooking speeds up the traditionally long cooking process without sacrificing flavor or tenderness.
- Use of fresh, seasonal Indonesian spices adds an authentic and complex aroma.
- Coconut rice balances the spicy, savory rendang with its subtle sweetness and creaminess.
- An all-in-one grain bowl meal that’s both hearty and nourishing.
Ingredient notes
- Chicken thighs: Use bone-in, skin-on for best flavor and tenderness.
- Spices: Fresh turmeric and galangal can be substituted with powder if fresh is unavailable, though fresh yields the best flavor.
- Coconut milk: Use full-fat canned coconut milk for a rich, creamy texture in both rendang and rice.
- Rice: Jasmine rice or another long-grain fragrant rice is recommended for the coconut rice.
Serving & storage
Serve the chicken rendang hot atop the coconut rice, garnished with fresh herbs like cilantro or kaffir lime leaves for brightness. Leftovers keep well refrigerated in an airtight container for up to 3 days. Reheat gently in a pan or microwave until piping hot. The flavors may even intensify after resting overnight.
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Chef tips
- Use bone-in chicken thighs as they remain moist and flavorful under pressure cooking.
- If you don't have fresh turmeric or galangal, substitute with 1 tsp ground turmeric and 1 tsp ground ginger respectively, though fresh is preferred.
- Tamarind paste adds a subtle tang; balance the flavor by adjusting sugar if needed.
- Allowing the pressure to naturally release ensures the chicken stays tender and reduces splatter when opening.
- Cook rice with coconut milk and water to get the perfect creamy yet fluffy texture.
Ingredients
- 800 g (1.75 lb) bone-in, skin-on chicken thighschicken thighs
- 200 ml (¾ cup) full-fat coconut milkcoconut milk (for rendang)
- 200 ml (¾ cup) full-fat coconut milkcoconut milk (for rice)
- 250 g (1¼ cups) jasmine rice, rinsedjasmine rice
- 1 large shallot, peeled and slicedshallot
- 4 cloves garlic, peeledgarlic cloves
- 2 cm (¾ inch) piece fresh ginger, peeled and choppedfresh ginger
- 2 cm (¾ inch) piece fresh turmeric, peeled and chopped (or 1 tsp turmeric powder)fresh turmeric
- 2 cm (¾ inch) piece fresh galangal, peeled and chopped (or 1 tsp galangal powder)fresh galangal
- 3 dried red chilies, soaked to soften and choppeddried red chilies
- 1 stalk lemongrass, white part only, choppedlemongrass
- 2 kaffir lime leaves, tornkaffir lime leaves
- 1 tbsp tamarind pastetamarind paste
- 1 tbsp palm sugar or brown sugarpalm sugar
- 1 tbsp vegetable oilvegetable oil
- Salt to tastesalt
- Fresh cilantro or kaffir lime leaves for garnish (optional)garnish
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Equipment
- pressure cooker or electric pressure cooker
- rice cooker or pot for rice
- blender or food processor
- knife
- cutting board
- measuring cups and spoons
- spatula or wooden spoon
Nutrition per serving
- Calories560
- Protein35 g
- Carbs45 g
- Fat25 g
Step-by-step
Step 1
Prepare the rendang paste: In a blender or food processor, combine shallot, garlic, ginger, turmeric, galangal, soaked dried chilies, and lemongrass. Blend until smooth, adding a splash of water if needed.Step 2
Heat the vegetable oil in the pressure cooker on medium heat (using the sauté function if electric). Add the rendang paste and sauté for 5 minutes until fragrant.Step 3
Add the chicken thighs to the pressure cooker. Stir well to coat the chicken in the paste.Step 4
Pour in 200 ml (¾ cup) coconut milk, kaffir lime leaves, tamarind paste, and palm sugar. Season with a pinch of salt and mix gently.Step 5
Seal the pressure cooker lid. Cook at high pressure for 15 minutes. If using stovetop, bring to high pressure then reduce heat to maintain pressure. If electric, select high-pressure setting.Step 6
After cooking, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure manually before opening the lid.Step 7
Set the pressure cooker to sauté mode. Simmer the rendang uncovered for 10 minutes to reduce and thicken the sauce slightly.Step 8
While the rendang simmers, prepare the coconut rice. Rinse jasmine rice until water runs clear.Step 9
Combine rinsed rice, 200 ml (¾ cup) coconut milk, 250 ml (1 cup) water, and a pinch of salt in a rice cooker or pot. Cook rice until tender and liquid is absorbed (about 15-20 minutes).Step 10
Fluff the coconut rice with a fork and keep warm until serving.Step 11
Serve the chicken rendang hot, spooned over the coconut rice. Garnish with fresh cilantro or torn kaffir lime leaves if desired.
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