Instant Pot Korean Beef

25 mins 6 servings Ingredients: 2 Green onions, thinly sliced 1 tsp. Sesame seeds 3 tbsp. Cornstarch 3 pounds Boneless beef chuck roast, cut into 1-inch cubes 1/2 tsp. White pepper 1/2 tsp. Onion powder 1 tsp. Sriracha, or more, to taste 1 tbsp. Freshly grated ginger 1 tbsp. Rice wine vinegar 1 tbsp. Sesame oil 4 cloves Garlic, minced 1/3 cup Brown sugar, packed 1/3 cup Reduced sodium soy sauce 1/2 cup Beef broth

Instant Pot Korean Beef

by jiafei

  • easy
  • 6 servings
  • 393 Kcal
    • Prep : 10 Mins
    • Cook : 15 Mins
    • Total : 25 Mins
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The best and easiest Korean beef you will ever make in the pressure cooker. 10 min prep or less! And the meat comes out amazingly flavorful and melt-in-your-mouth tender! It’s just 10 min prep or less. And there’s no searing, no sauteing. And the meat is amazingly tender, melt-in-your-mouth perfection. Just be sure to serve over rice with your chunky sweater on. It will taste better with your winter sweater. I promise.
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The best and easiest Korean beef you will ever make in the pressure cooker. 10 min prep or less! And the meat comes out amazingly flavorful and melt-in-your-mouth tender! It’s just 10 min prep or less. And there’s no searing, no sauteing. And the meat is amazingly tender, melt-in-your-mouth perfection. Just be sure to serve over rice with your chunky sweater on. It will taste better with your winter sweater. I promise.
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    Instant Pot Korean Beef

    • easy
    • 6 servings
    • 393 kcal
    • 15 Minutes
    The best and easiest Korean beef you will ever make in the pressure cooker. 10 min prep or less! And the meat comes out amazingly flavorful and melt-in-your-mouth tender! It’s just 10 min prep or less. And there’s no searing, no sauteing. And the meat is amazingly tender, melt-in-your-mouth perfection. Just be sure to serve over rice with your chunky sweater on. It will taste better with your winter sweater. I promise.
    Read More
    The best and easiest Korean beef you will ever make in the pressure cooker. 10 min prep or less! And the meat comes out amazingly flavorful and melt-in-your-mouth tender! It’s just 10 min prep or less. And there’s no searing, no sauteing. And the meat is amazingly tender, melt-in-your-mouth perfection. Just be sure to serve over rice with your chunky sweater on. It will taste better with your winter sweater. I promise.
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    Instant Pot Korean Beef
    Ingredients
      • 2 Green onions, thinly sliced
      • 1 tsp. Sesame seeds
      • 3 tbsp. Cornstarch
      • 3 pounds Boneless beef chuck roast, cut into 1-inch cubes
      • 1/2 tsp. White pepper
      • 1/2 tsp. Onion powder
      • 1 tsp. Sriracha, or more, to taste
      • 1 tbsp. Freshly grated ginger
      • 1 tbsp. Rice wine vinegar
      • 1 tbsp. Sesame oil
      • 4 cloves Garlic, minced
      • 1/3 cup Brown sugar, packed
      • 1/3 cup Reduced sodium soy sauce
      • 1/2 cup Beef broth
    • Step 1
      In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder, and white pepper.
    • Step 2
      Place chuck roast into a 6-qt Instant Pot. Stir in beef broth mixture until well combined.
    • Step 3
      Select a manual setting; adjust the pressure to high, and set the timer for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
    • Step 4
      In a small bowl, whisk together cornstarch and 3 tablespoons water; set aside.
    • Step 5
      Select high saute setting. Stir in cornstarch mixture and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.
    • Step 6
      Serve immediately, garnished with green onions and sesame seeds, if desired.
    < Instant Pot Korean Beef >
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    Sponsored Links

    Instant Pot Korean Beef

    • easy
    • 6 servings
    • 393 Kcal
      • Prep : 10 Mins
      • Cook : 15 Mins
      • Total : 25 Mins
    The best and easiest Korean beef you will ever make in the pressure cooker. 10 min prep or less! And the meat comes out amazingly flavorful and melt-in-your-mouth tender! It’s just 10 min prep or less. And there’s no searing, no sauteing. And the meat is amazingly tender, melt-in-your-mouth perfection. Just be sure to serve over rice with your chunky sweater on. It will taste better with your winter sweater. I promise.
    Method
    • Step 1
      In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder, and white pepper.
    • Step 2
      Place chuck roast into a 6-qt Instant Pot. Stir in beef broth mixture until well combined.
    • Step 3
      Select a manual setting; adjust the pressure to high, and set the timer for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
    • Step 4
      In a small bowl, whisk together cornstarch and 3 tablespoons water; set aside.
    • Step 5
      Select high saute setting. Stir in cornstarch mixture and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.
    • Step 6
      Serve immediately, garnished with green onions and sesame seeds, if desired.
    Ingredients
      • 2 Green onions, thinly sliced
      • 1 tsp. Sesame seeds
      • 3 tbsp. Cornstarch
      • 3 pounds Boneless beef chuck roast, cut into 1-inch cubes
      • 1/2 tsp. White pepper
      • 1/2 tsp. Onion powder
      • 1 tsp. Sriracha, or more, to taste
      • 1 tbsp. Freshly grated ginger
      • 1 tbsp. Rice wine vinegar
      • 1 tbsp. Sesame oil
      • 4 cloves Garlic, minced
      • 1/3 cup Brown sugar, packed
      • 1/3 cup Reduced sodium soy sauce
      • 1/2 cup Beef broth
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