• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Everything for the instant pot

  • About Andy
  • Contact us
  • Navigation Menu: Social Icons

    • Facebook
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About Andy
  • Chicken
  • Vegetarian
  • Pasta
  • Dessert
  • Beef
  • Curry
  • Dump and go
  • Vegan
  • Rice
  • Miscellaneous
    • Facebook
    • Pinterest
    • YouTube
  • ×

    Instant pot Korean beef

    September 11, 2020 by Andy Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    My instant pot Korean beef is packed full of flavour. Sure to please all the family and really easy to make.

    Instant pot Korean beef

    Instant pot Korean beef

    My instant pot Korean beef is packed full of flavour. Sure to please all the family and really easy to make.
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian
    Keyword: instant pot Korean beef, instant pot Korean beef recipe, Instant pot Korean beef recipes, Instant pot Korean recipe
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Leave under pressure: 20 minutes
    Servings: 6
    Calories: 496kcal

    Ingredients

    • 3 tbsp Vegetable oil
    • 1.3 kg Stewing beef
    • 5 Cloves Garlic (roughly chopped)
    • 15 g Ginger (roughly chopped). Around a thumb-sized piece
    • 100 g Brown sugar
    • 100 ml Soy sauce
    • 100 ml Beef stock
    • 1 tbsp Rice vinegar
    • 1 tbsp Sesame oil
    • 1 tbsp Sriracha sauce Other hot sauces will also work
    • 1 tsp Black pepper
    • 1 whole Bok choy (diced)
    • 3 tbsp Cornstarch
    • 2 Whole Spring onions (green onions) - chopped To garnish.
    • 2 tbsp Sesame seeds Optional to garnish.
    Metric - US Customary

    Instructions

    • Add the oil to the instant pot and set to saute. Chop the beef into bite-sized pieces and add to the pot. Roughly brown the beef.
    • Now add the garlic, ginger, sugar, soy sauce, stock, rice vinegar, sesame oil and sriracha. Season to taste and stir well together.
    • Put the lid on the pot and set at high pressure for 20 minutes. leave under pressure for another 20 minutes and then do a quick release if necessary.
    • Remove the lid and add the bok choy and set the pot to saute. Remove around 3 tbsp of liquid and add to the cornstarch in a small bowl. Mix together and then stir back into the pot. Bring to the boil and stir until thickened (around 3 minutes).
    • Serve immediately over rice with the spring (green) onions and sesame seeds as a garnish.

    Video

    Nutrition

    Calories: 496kcal | Carbohydrates: 24g | Protein: 50g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 134mg | Sodium: 773mg | Potassium: 856mg | Fiber: 1g | Sugar: 17g | Vitamin C: 2mg | Calcium: 92mg | Iron: 5mg
    « Instant pot cheeseburger macaroni
    Instant pot creamy chicken pasta »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm ANDY AND I HOPE YOU WILL ENJOY MY SIMPLE WEBSITE DEDICATED TO THE INSTANT POT.

    More about me →

    Popular

    • Instant pot crack chicken
    • Instant pot butternut squash chili
    • Instant pot Jamaican chicken curry
    • Instant pot chicken karahi

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie policy
    • Affiliate disclosure
    • Data access request

    Copyright © 2021 Andy's Instant Pot