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Pressure-Cooked Indonesian Beef Semur With Sweet Potatoes

A comforting Indonesian braised beef dish, Semur, pressure-cooked to tender perfection alongside sweet potatoes, enriched with traditional spices and a hint of caramelized sweetness. This weeknight-friendly recipe honors classic flavors with an efficient cooking method for deep, hearty taste.

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Indonesianmedium65 minServes 4
Pressure-Cooked Indonesian Beef Semur with Sweet Potatoes plated and ready to serve

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Servings

4

Originally developed for 4 servings.

Ingredient checklist

Method

0 of 9 steps complete
  1. No timer needed
    Pat the beef cubes dry with paper towels to encourage browning.
  2. No timer needed
    Set the pressure cooker to the sauté mode (or heat on stove over medium-high). Add vegetable oil and brown the beef cubes in batches without crowding, about 4 minutes per side. Remove beef and set aside.
  3. No timer needed
    In the same pot, add the sliced onion and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another 1 minute until fragrant.
  4. No timer needed
    Return the beef to the pot. Add kecap manis, soy sauce, brown sugar, nutmeg, cloves, black pepper, and beef broth. Stir to combine, scraping any browned bits off the bottom.
  5. No timer needed
    Seal the pressure cooker lid. Cook at high pressure for 30 minutes.
  6. No timer needed
    After the cooking time, perform a natural pressure release for 10 minutes, then quick release any remaining pressure.
  7. No timer needed
    Open the lid carefully. Add the sweet potato chunks, stir gently, then reseal and cook at high pressure for an additional 8 minutes.
  8. No timer needed
    Perform a quick release. Remove cloves with a spoon. Taste and adjust salt if needed. If the sauce is too thin, simmer on sauté mode uncovered for a few minutes until it thickens slightly.
  9. No timer needed
    Serve hot with steamed rice. Garnish with chopped spring onions or fresh coriander if desired.

Chef tips

  • Brown the beef well to develop richer flavor and color in the stew.
  • Use freshly ground black pepper for the best aroma and taste.
  • Do not overfill your pressure cooker; always follow manufacturer guidelines for maximum filled volume, especially when adding liquids and produce.
  • Allowing a natural pressure release first helps keep the meat tender and prevents splattering when releasing pressure.
  • If you don’t have kecap manis, combine 2 tbsp soy sauce with 1 tbsp molasses or dark brown sugar as a substitute.

Equipment check

  • pressure cooker or electric pressure cooker (Instant Pot)
  • cutting board
  • chef's knife
  • wooden spoon
  • measuring spoons
  • measuring cup

Nutrition per serving

  • Calories480
  • Protein40 g
  • Carbs30 g
  • Fat18 g

Tags

BraiseIndonesianProteinCooking MethodSeasonal Produce

Behind the dish.

Overview

This Pressure-Cooked Indonesian Beef Semur features tender beef chunks braised in a rich, spiced soy-based sauce with sweet potatoes, all cooked efficiently in a pressure cooker. Semur is a classic Indonesian stew known for its balance of savory, sweet, and aromatic flavors.

Why you’ll love it

  • Quick pressure cooking drastically reduces traditional cooking time while maintaining tender, flavorful beef.
  • Sweet potatoes add natural sweetness and a creamy texture, complementing the robust sauce.
  • Deep, complex flavors from classic Indonesian spices like nutmeg and cloves.
  • Perfect for a cozy weeknight dinner that feels special but is easy to prepare.

Ingredient notes

  • Beef chuck: Well-marbled cuts like chuck shoulder are ideal for pressure cooking and braising.
  • Sweet potatoes: Use orange-fleshed sweet potatoes for sweetness and color; peel and cut into chunks.
  • Spices: Whole cloves and nutmeg powder provide authentic Indonesian aroma.
  • Kecap manis: This sweet soy sauce is essential for Semur’s signature caramelized, sweet-savory flavor; you can find it at Asian markets or substitute with soy sauce and a bit of brown sugar if needed.

Serving & storage

Serve the Semur hot, ideally with steamed jasmine rice or fragrant coconut rice to soak up the sauce. Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until piping hot (75°C/165°F internal temperature). This dish also freezes well for up to 2 months.

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