What can I even say, I’m a foodie at heart. We’re throwing it back to 2016 with Korean beef but we’re bringing it into 2018 because we’re ditching all the hard work and just tossing it all in the instant pot. This is my favorite kind of food. B-I-G in both the flavor and color department! Guys, I’m comin’ at you today with a stupid simple Instant Pot Korean Beef recipe that’s great to use if you want to make BOWLS or BURRITOS or TACOS on weeknights! We’re talking about a recipe that has just a handful of ingredients. You’ll toss in the pressure cooker and then just sit back for 35 minutes while it all cooks up for you. Take the dog out, go for a run, read a book on the couch or just take a load off while dinner cooks itself for you. I’ve got to tell you. These instant pot Korean beef bowls are so easy to make that I’m willing to bet they’re going to become a regular staple around our little nest. My hope is the same for you.
Just take a closer look at all those tender chunks of beef. Would you believe me if I told you there’s no searing here, just a tossing of ingredients and out comes this perfectly cooked meat that you can shred if you want to make burritos or leave it as if you’re going to bowl route. There’s no wrong answer here. We’ve had them both ways. Don’t make me choose between the two. For my rice bowls, I used regular parboiled rice that I cooked up super quickly. You could swap the rice for quinoa, farro, or even serve the beef on a bed of greens if you’ve got that kind of willpower. But seriously, if you serve this with a leafy green salad, I LOVE your dedication and I want to be just like you. ❤️
Instant pot Korean beef came about after tons of recipe testing. I’ve made bulgogi beef kabobs on the grill, bowls with marinated beef in the skillet, and finally today’s instant pot version. With every recipe, one thing remains constant; we use unripe pears to tenderize the meat and lend it tons of flavor. If you didn’t want to cook this all up immediately, you can combine everything and pop it into the refrigerator for up to 24 hours. And for a long-term solution, place it in a zip-top bag and just freeze it. I do suggest defrosting the Korean beef marinade before cooking it in the instant pot to make sure that it cooks up in 35 minutes. I’ve never tried adding anything frozen into the pressure cooker so I’m not too sure if that would affect the cooking time.
For serving, I suggest kimchi, sriracha mayo, chopped scallions, peanuts, and fresh cilantro leaves. You can wrap all of that along with cooked rice and beef in a tortilla to make a burrito. Toss it all in a bowl if you’re doing a desk lunch or something. You could even make instant pot Korean beef for meal prep! Just add the rice and beef to one side of the container, and you know these little condiment containers (affiliate link)? They’d be perfect for storing the herbs, kimchi, and sriracha mayo. Not to mention you can just pop the containers into your meal prep box, so everything stays together. Then just pull them out before reheating. I’m lovin’ all the possibilities with this one simple Instant Pot Korean Beef recipe!
The stew meat can also be replaced with a trimmed chuck roast or top sirloin cut into 1 1/2 inch cubes. Keep in mind, using a different it of meat may change the cooking time slightly.To make your own sriracha mayo: combine 1/2 cup mayonnaise, 2-3 tablespoons sriracha sauce, 1 teaspoon sugar, and 1 teaspoon soy sauce in a bowl and stir until completely mixed. Use immediately or refrigerate until needed. Will last about 5 days in the refrigerator.
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