What Kind of Beef Should I Use for Korean Beef in the Insta Pot

Offset your week off right with this Instant Pot Korean Beefiness Bowl recipe. Your family and friends will absolutely beloved this meal! It tastes fancy but simply takes a couple hours to prepare this fall-off-the-bone shredded Korean beef with your Instant Pot.

Love delicious Instant Pot meat recipes? Our Instant Pot Pork Roast and Instant Pot Pot Roast ii of our other favorite Instant Pot meals!

Beef in the Instant Pot

How amazing do these Instant Pot Korean Beef Bowls await?! Allow me just tell you lot, retrieve of the nearly delicious beefiness roast y'all have ever had. The kind of beef roasts your mom or grandma make for the holidays. The kind of beef roast that cooks all day long.

These Korean Beef Bowls are THAT good, except (thanks to the Instant Pot) they are done in just 2 hours! The Instant Pot can produce one heck of a meal in just hours compared to a tiresome cooker.

Cooking big chunks of beefiness in the Instant Pot is 1 of our favorite ways to cook beef! Information technology but makes so much sense!

What cut of meat do I use?

Nosotros use a chuck roast in this recipe. A chuck roast is a cutting of meat from the shoulder of the brute. It can be labeled every bit chuck roast, pot roast, or shoulder steak in a grocery store. For this recipe, we used a boneless beefiness chuck roast.

Pro Tip: this recipe will piece of work with a os-in chuck roast, merely it will definitely increment your melt fourth dimension in the Instant Pot every bit it will take longer for the meat to break down and tenderize. If yous attempt this method, let u.s.a. know how it turned out in the comment

Staple Ingredients

We love these Instant Pot Korean Beefiness Bowls because they contain quality meat with tasty crunchy bell peppers that we only love! And? It's a super easy recipe. This isn't must Any beef recipe. This is a Korean beef recipe and in that location are ii important means we are going to add flavor to this repast.

Showtime, with the dry rub of the meat so second, with the Korean Beefiness sauce!

Dry out Rub Ingredients

The dry out rub we use to rub the chuck roast uses brown sugar, ginger, salt and red pepper flakes (which is very common ins Korean beefiness recipes,). A little sweet a savory with a good amount of salt with perfectly flavor your meat while the salt tenderizes the meat!

Brown saccharide
Ground ginger
Pepper
Red pepper flakes
Salt

Korean Beef Sauce Ingredients

You are going to desire to drink this Korean beef sauce out of a cup it's so practiced! The sauce is added to the Instant Pot earlier you melt the beef and thickens and becomes flavorful while everything is cooking in the Instant Pot.

Soy sauce
Maple syrup
Fresh ginger
Sriracha
Cornstarch

How to Make Instant Pot Korean Beefiness Bowls

Rub

The first step to this whole recipe is to rub the chuck roast downwardly with the delicious dry out rub. The key to making sure yous get the most bang from your buck is to rub down the the chuck roast and make sure every inch is covered.

Finally, allow the beef and dry rub sit down for at least 10 minutes before searing the beef (the longer you permit the beefiness in the dry rub, the better!).

Sear

Searing the chuck roast before pressure level cooking the meat in the Instant Pot creates a delicious chaff on the outside of the chuck roast and gets the juices flowing in the beef roast.

After yous have searing the roast, remove the roast from the pot and use a spatula to scrape off all of the brown bits from the bottom of the pot (these are flavorful chocolate-brown bits!).

Cook

Finally, toss the onion, garlic, and all of the sauce ingredients together in the lesser of the Instant Pot and place the beef roast on height of all of the Ingredients and set the Instant Pot to melt on low pressure for two hours.

While beef is cooking, prepare your rice and peppers for the bowls!

Shred

In one case the beefiness is done cooking, remove the beefiness from the Instant Pot and shred the beef with 2 forks. The beef should easily pull a part! Earlier calculation the beef back into the pot, plough the sauté role on and sprinkle the corn starch into the sauce at the bottom of the pot and whisk until the sauce begins to thickens.

Add the beefiness back into the pot and toss the beef with the succulent sauce!

Here'due south a tip–> Slowly add together the cornstarch to the pot, if you lot add besides much at a time it will clump!

Assemble Bowls

It's time to EAT! Evenly distribute rice, peppers, and beef into bowls and enjoy!

Instant Pot Recipes

Instant Pot Pork Chops
Instant Pot Hamburger Soup
Instant Pot Beefiness and Broccoli

Watch How to Make this Recipe

Dry out Rub

ane tablespoon brown sugar
1 teaspoon ground ginger
1/2 teaspoon pepper
i/2 teaspoon red pepper flacks
1/ii teaspoon salt

Korean Beef

2 lb. chuck/arm beef roast
1 tablespoon olive oil
one medium yellow onion, sliced
5 cloves garlic, smashed

Sauce

i/iii loving cup soy sauce
1/4 loving cup maple syrup
1 teaspoon fresh ginger
i tablespoon sriracha
2 tablespoons cornstarch

Brown Rice

two.five cups curt grain brown rice
5 cups water

Peppers

i tablespoon extra virgin olive oil
2 bong peppers, any colour, sliced
salt to taste

Optional Toppings*

Kim chi
sesame seeds
sriracha

Mix dry rub spices in a small-scale bowl. Rub roast with dry out rub spices, making sure all of the meat is covered and let the beef sit down for at least 10 minutes.*
Set your Instant Pot to saute and add olive oil. When olive oil is fragrant, add the roast to the Instant Pot and cook for three-iv minutes on each side.
Remove roast from Instant Pot, add together onions, garlic, and all ingredients for the sauce (minus the cornstarch) into the Instant Pot. Mix well and place chuck roast on top of onion mixture.
Close Instant Pot, plow pressure gauge to seal, ready Instant Pot to manual, depression pressure, and cook for 2 hours.
While the beef is cooking, prepare short grain brown rice. Place rice and water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and allow simmer for around thirty-40 minutes or until all water has absorbed. Prepare aside.
When the meat is washed, quick release pressure level and remove roast. Add 2 tablespoons of cornstarch to the sauce in the Instant Pot. Stir well. Place roast back into the instant pot and shred with two forks. Close instant pot and turn to warm.
Next, heat olive oil in a large skillet. Saute bell peppers in pan for 3-iv minutes. Season with salt, to taste.
Serve beefiness with peppers, short grain chocolate-brown rice, sesame seeds, and kim chi!

*The longer the chuck roast sits in the dry rub, the better!

Nutrition information was calculated based on 8 servings and does not include rice and optional toppings.
The Korean beef sauce was slightly updated on Feb 14, 2021.

Serving Size: i/8 Calories: 286 Sugar: xi Fat: fourteen Carbohydrates: xiv Cobweb: i Protein: 24

Category: Dinner Method: Instant Pot Cuisine: Korean-American

About Linley Richter

Linley is a v′ nada spitball of positive free energy who joined Team Fit Foodie in the Jump of 2014. Linley has worked on the digital side of small businesses and nonprofits since 2011, where she specialized in social media community management. Lin has a passion for nutrient and an incredible palate. She is FFF's master recipe developer, so you can give thanks her for these incredible recipes!

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Source: https://fitfoodiefinds.com/instant-pot-korean-beef-bowl-recipe/