Instant Pot Korean Beef
This Instant Pot Korean Beef can be used for tacos or turned into delicious bowls - just add rice, kimchi and sriracha mayo!
Servings: 4 servings
- 16 oz sirloin steak, thinly sliced
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 tbsp sesame oil
- 1/4 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup beef broth
- 4 cloves garlic, minced
- 1 tbsp gingerroot, minced
- 1 tbsp sriracha
Sriracha mayo - you can use store bought instead
- 1/4 cup light mayo
- 1 tbsp sriracha
- 1 cup white rice
- 1 1/2 cups water
- 1 tsp butter
- 1 pinch salt
- 1 cup thinly sliced red cabbage
- 1/2 cup kimchi
- Fresh chopped cilantro, for garnish
- Scallions, for garnish
- Sesame seeds, for garnish
Turn Instant Pot to saute mode. Thinly slice steak across the grain then toss with cornstarch and baking soda.
Add sesame oil to Instant Pot, then add steak and saute for 2-3 minutes until steak is lightly browned. Add remaining ingredients under the Korean beef heading, then place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 2 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 2 minutes.
Meanwhile, cook rice in a rice cooker, prepare toppings and mix together sriracha mayo (if needed) while beef is cooking.
Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
Add rice to bowls, followed by Korean beef, sriracha mayo and toppings, then serve and enjoy!
Calories: 458kcal | Carbohydrates: 51g | Protein: 30g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 1510mg | Potassium: 544mg | Fiber: 2g | Sugar: 6g | Vitamin A: 280IU | Vitamin C: 18mg | Calcium: 66mg | Iron: 3mg