Asian Beef Stock in Pressure Cooker
Instant pot Korean beef basin (Bulgogi) from your pressure cooker to your table in 15 minutes. This elementary instant pot ground beef and rice recipe quick, sweet and delicious. This recipe requires fiddling to no prep time and you lot are guaranteed a flavourful ground beef that melts in your mouth with every bite.
This pressure cooker Korean beef recipe is not only good with boiled basmati rice or Jasmine rice solitary, you tin serve it in wraps, lettuce cups and other veggies equally salad.
Consider this Korean beef recipe as the shortcut version of Bulgogi. No marination needed and if steak or beef chunks is not bachelor, y'all would always have ground beefiness. We tin all agree on one matter that basis beef is one of the easiest instant pot recipes ever made. Information technology is affordable and very easy to make.
Why This Instant Pot Korean Basis Beef Recipe Works
- Information technology is affordable, fast and very easy to cook.
- This ground beef recipe is versatile and super tasty
- With this instant pot pressure level cooker recipe, yous will be guaranteed melt in the mouth beefiness.
- If you would be serving ground beefiness with rice and you own instant pot rack (this comes as office of the IP accessories) you can brand both the Korean ground beef and rice together at the same time. I utilise 6-quart Instant Pot DUO force per unit area cooker
- This recipe makes a perfect family dinner and it is as well swell for repast prep
- All the ingredients used in this recipe are easily sourced except for the Korean chilli paste besides called gochujang chili paste which can exist easily swapped with sriracha or other hot sauce.
- Dissimilar Bulgogi fabricated from steak strip and requires marination for enhancing flavor, this instant pot Korean ground beef basin recipe is a ride in the park, No marinating needed and you'll have dinner in no time.
Ingredients
Lean ground beef
Brown sugar
Garlic cloves
Beefiness stock
Depression sodium soy sauce
Sriracha substitute for gochujang paste
Sesame oil
Fresh ginger
Spring onions and sesame seed to garnish
How to brand Instant Pot Korean Beef Bowl
To a basin, add soy sauce, sesame oil, beef goop, sriracha, rice wine vinegar and brown sugar together then mix to combine.
Turn on your Instant pot and select the sauté function, add olive oil (if using) and estrus until hot then add the ground beef and melt until chocolate-brown. then add the chopped garlic and minced ginger and melt for another minute.
Add the sauce to the browned footing beef and mix to combine. Deglaze the pot if need be to avoid getting Burn find. Abolish the sauté function
Lock the lid of the instant pot securely and plough the valve to sealing position. Select Manual or pressure cook and cook on loftier pressure level for 3 minutes. Once the cooking cycle is completed, leave the IP to naturally force per unit area release for 5 minutes then carefully practice a quick release for the pressure cooker to completely depressurise.
If you need to thicken the beef, turn on the sauté part and stir the beef for another 2 to 3 minutes to reduce the liquid content.
Variations
If using stewing beef or steak bites, pressure cook on high pressure for 12 minutes, 5 minutes natural pressure release and so do a quick release.
What To Serve With Korean Ground Beefiness (Bulgogi)
Our number i pick is to serve this Instant pot Korean beef with boiled basmati rice or in warm tortilla wrap along with some veggies.
Alternatively, serve equally taco beefiness or skip tortilla for lettuce wraps
Tips
Skip the oil if using ground beef that contains fat, for this recipe, I used a lean mince of 5% fat then as to spare me the need for decanting backlog oil.
Reduce the sugar used in the recipe for a healthier selection.
How To Store Cooked Ground Beef
This recipe is great for repast prepping as information technology keeps well in the fridge. Personally, I would continue this in the refrigerator for up to 3 days in an airtight container, merely it can last up to 5 days.
To store in the freezer, leave the Korean ground beef to cool completely, you can either use portioned airtight containers or Ziploc bags to store the beef, label with name and date and freeze for up to 3 months.
Other Easy instant Pot recipes Y'all'll love
Instant pot craven thighs
Instant pot chilli
Instant Pot Couscous
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Instant Pot Korean Ground Beefiness Bowl
Instant pot Korean beef bowl from your pressure cooker to your table in fifteen minutes. It is uncomplicated, quick, sweetness and delicious. This recipe requires little to no prep fourth dimension and you lot are guaranteed a flavourful footing beef that melts in your mouth with every seize with teeth. This pressure cooker Korean beefiness recipe is not just good with boiled rice alone, you can serve it in wraps, lettuce cups and veggies every bit a salad.
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Instant Pot
- 500 g Lean ground beef
- 4 garlic cloves
- 1 tablespoon fresh ginger minced
- ane tablespoon olive oil optional
Sauce Ingredients
- ¼ cup brownish sugar
- ½ cup beef stock
- ¼ cup Low sodium soy sauce
- 2 tablespoons sriracha or according to preference
- i tablespoon sesame oil
- 1 tablespoon rice wine vinegar
Garnish
- Spring onions
- sesame seed
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To a bowl, add soy sauce, sesame oil, beefiness broth, sirachi, brownish sugar and rice vinegar together and mix to combine.
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Turn on your Instant pot and select the sauté function, add olive oil (if using) and heat until hot then add the ground beef and cook until brown. then add the chopped garlic and minced ginger and cook for another minute.
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Add the whisked sauce to the browned basis beef and mix to combine. Deglaze the pot if demand be to avoid getting BURN discover. Cancel the sauté role
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Lock the lid of the instant pot securely and turn the valve to sealing position. Select Transmission or pressure cook and melt on high force per unit area for 3 minutes. Once the cooking cycle is completed, leave the IP to naturally pressure level release for v minutes and so carefully practise a quick release for the pressure cooker to completely depressurise.
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If you need to thicken the beefiness, plough on the sauté part and stir the beef for some other 2 to three minutes to reduce the liquid content. Serve equally desired and enjoy
Tips
- Skip the oil if using footing beefiness that contains fat, for this recipe, I used a lean mince of 5% fat so as to spare me the need for decanting excess oil.
- Reduce the carbohydrate used in the recipe for a healthier option.
Calories: 294 kcal Carbohydrates: 15 k Protein: 28 g Fat: 13 g Saturated Fatty: 4 g Cholesterol: 78 mg Sodium: 320 mg Potassium: 528 mg Fiber: 1 g Saccharide: fourteen g Vitamin C: 6 mg Calcium: 28 mg Iron: three mg
Nutritional data: Please note that the diet label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you utilise. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional data.
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