Instant Pot Korean Beef PT25M https://img3.recipesrun.com/201907/2019/0827/38/7/423086/300x200x90.jpg 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. 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

3.8

( By jiafei )

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.

01 Information

Grade easy
Serving 6 servings
Calorie 393 Kcal
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 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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03 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.

04 Author

jiafei

33 Recipes

Instant Pot Korean Beef

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