Instant Pot Korean Beef
Excellent Instant Pot Korean beef recipe for tacos, burritos or bowls with rice. Use a roast, ground beef or even a slow cooker – it’s easier than bulgogi!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6-8 serving 1x
- Category: Main Meals
- Method: Instant Pot
- Cuisine: Korean
Ingredients
Scale
- 1/2 cup coconut aminos (or soy sauce or liquid aminos)
- 1 Tbsp vinegar (I used apple cider vinegar)
- 2 tsp fish sauce
- 1 tsp sesame seed oil
- 1 apple, quartered (or pear or 20-oz can pineapple, drained)
- 6 garlic cloves
- 1/2 onion, halved
- 2” fresh ginger
- 1/2 Tbsp salt
- 1/4 tsp pepper
- 3 lb beef roast (I used tri-tip)
- cilantro for garnish (optional)
Instructions
- Combine all ingredients except roast and cilantro in a blender. Blend until the mixture is mostly smooth. Pour the mixture into the bottom of a 6-quart or 8-quart Instant Pot.
- Cut the roast into 3″ chunks, trimming the fat as necessary. Place the meat inside the Instant Pot, stirring with the sauce.
- Place the lid on the Instant Pot, lock and turn the knob to “sealed.” Cook on high pressure for 45 minutes. Use either quick pressure release or natural pressure release to release the steam. Shred the meat with two forks and serve!
Notes
- Slow Cooker– Cook low for 8-10 hours.
Find it online: https://dontwastethecrumbs.com/instant-pot-korean-beef/
