Instant Pot Korean Beef
Instant Pot Korean beef with ground beef in a soy ginger sauce, pressure cooked with jasmine rice using the pot-in-pot method. Both cook at the same time.
Servings: 4 servings
Calories: 561kcal
Ingredients
- 1 lb ground beef lean
- 6 garlic cloves minced
- ⅓ cup soy sauce reduced sodium
- ¼ cup brown sugar
- 1 tablespoon grated ginger root or 1 teaspoon ground ginger
- 1 tablespoon sesame oil
- ½ teaspoon white pepper
- ¼ teaspoon cayenne pepper (or more to taste)
- ¼ red pepper flakes add more for more heat
- ⅓ cup water
- Toasted sesame seeds for garnish
- Chopped Scallions
Rice
- 1 cup jasmine rice rinsed (or white long grain rice)
- 1 cup water
Instructions
- Set the Instant Pot to saute and add the ground beef.
- Cook the beef until no longer pink. Press Cancel.
- Drain if necessary, deglaze, and return the beef to the pot.
- Combine the garlic, soy sauce, brown sugar, ginger, sesame oil, white pepper, cayenne, red pepper flakes, and pour over the beef.
- In a pressure cooker safe insert, add the rinsed rice and pour the 1 cup of water on top.
- Place a trivet in the pot and carefully lower the pot of uncooked rice into the inner liner using a silicone sling.
- Close the lid and vent and set the pressure cooker to 4 minutes on High Pressure/Manual.
- Allow a 10 minute natural release time before removing the lid.
- Carefully remove the lid and rice from the pot. Fluff the rice and set aside.
- Remove the beef and serve with the rice.
- Garnish with toasted sesame seeds and scallions.
If the beef is too watery, return the Instant Pot to Saute and allow some of the liquid to cook off. You can also create a cornstarch slurry by combining 1 tablespoon of cornstarch and 1 tablespoon of water together to thicken the sauce.
Notes
- Use lean ground beef. 90/10 or leaner.
- Deglaze the pot to remove any stuck on bits and to avoid a burn. notice.
- Rinse the rice until the water runs clear. This prevents gummy rice.
- Do not skip the natural release. Ten minutes gives the rice time to finish.
- Thicken the sauce at the end if needed. Sauté to reduce or add a cornstarch slurry of 1 tablespoon cornstarch mixed with 1 tablespoon water.
- Adjust the cayenne and red pepper flakes to taste.
- Store beef and rice separately or the rice absorbs the sauce and turns mushy.
Nutrition
Serving: 1serving | Calories: 561kcal | Carbohydrates: 54g | Protein: 25g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1167mg | Potassium: 447mg | Fiber: 1g | Sugar: 14g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 3mg
