Choose the sauté setting. Heat the oil and sear the beef until golden brown on all sides.
Take the beef out and sauté the onion, garlic, and lemongrass until aromatic about 1-2 minutes. Add the rendang paste and cook for another 5-6 minutes, stirring occasionally until it darkens in color.
Add the beef, water, and coconut milk to deglaze the pot and remove the brown bits at the bottom. Turn off the sauté mode and cover the pot, putting the valve in the sealed position. Put in manual high pressure for 30 minutes. Allow a natural release for 10 minutes.
Quick release and uncover then pour in the coconut cream and kerisik. Sauté until the sauce has browned or caramelized in color and has thickened.
Taste and adjust seasoning with extra salt and pepper, as needed. Serve with hot rice and enjoy!
