• Place shallots, garlic, ginger, coriander seeds, and the oil in a food processor or blender and process into a paste consistency
  
• Turn on the saute mode on Instant pot pressure cooker.
• Scrape the spice paste out into the inner pot of Instant Pot pressure cooker. Use a heavy-bottom large pot if cooking on the stove
• Stir fry until aromatics, about 3 minutes or so. Add the beef into the pot and continue to move things around so the beef pieces mixed with the spice paste
  
• Add the seasoning and the rest of the spices. Add the water into the pot. It will sizzle. Use your spatula to scrape the bottom of the inner pot of Instant pot pressure cooker to make sure nothing catches at the bottom because it can trigger a "burn" alert
  
• Close the lid and turn the pressure release valve to seal. Set the timer to 20 minutes and on high pressure. Then do natural release after that
• If cooking on the stove, this may take about 1 to 1 1/2 hours over medium-low heat or until the beef is tender and the liquid has mostly evaporated

Reduce the liquid:

• I have to move the malbi out from the pressure cooker and reduce the liquid on the stove because I need my pressure cooker for something else. Otherwise, you can reduce the liquid in Instant pot so you don't have to dirty another pot :)
  
• Turn saute mode and let it comes to a boil again and let it simmer until most of the liquid has evaporated. This may take another 15-20 minutes. The longer you cook, the thicker the sauce. If you want it more "saucy" you can reduce the cooking time as long as the beef pieces is tender already. The color of the dish gets darker as it cools down
  

To serve:

• Sprinkle some fried shallots on top of the malbi. Serve malbi with nasi minyak/nasi samin alongside with the pineapple sambal