Instant Pot Korean Beef

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour 20 minutes

Ingredients

1/2 cup reduced-sodium soy sauce

1/3 cup brown sugar (packed)

1/4 cup reduced-sodium beef broth

5 cloves garlic (minced)

2 tablespoons sesame oil

2 tablespoons rice vinegar

2 tablespoons freshly grated ginger

2-4 tablespoons Gochujang sauce (for gocuhjang paste, see notes)

1/2 teaspoon onion powder

1/2 teaspoon pepper

3-4 pound boneless beef chuck roast cut into 1-inch cubes

Directions

In a medium bowl, whisk together first 10 ingredients (up to roast).

Place cubed roast into Instant Pot.

Pour sauce over cubed meat.

Close the lid, and make sure the pressure release valve is turned to "SEALING".

Press the MEAT program button, and adjust time to 40 minutes. The pot should reach pressure within 10-15 minutes.

Once the pot reaches pressure, it will begin counting down.

Once it has finished cooking, it will beep and switch to keep warm.

Allow beef to remain in pot for 25 minutes NPR (natural pressure release).

Carefully release any pressure left at that time by turning the pressure release valve to "VENTING".

Optional: mix in some corn starch slurry and set to SAUTE. Cook until sauce thickens slightly, 1-2 minutes.

Notes

The paste is thicker and more concentrated. Depending on how spicy you’d like the beef to be, I’d recommend 1 teaspoon gochujang paste + an extra pinch or two of brown sugar + an extra dash or two of soy sauce. If you like more heat, you can increase the amount of paste.

Nutrition

• Calories: 390 kcal
• Total Fat: 23 g
• Saturated Fat: 9 g
• Cholesterol: 117 mg
• Sodium: 686 mg
• Total Carbohydrate: 12 g
• Total Sugars: 9 g
• Protein: 33 g