Instant Pot Ground Beef Bulgogi Recipes

INSTANT POT BEEF BULGOGI RECIPE BY TASTY

Steps:

• Marinate the bulgogi: In a large bowl, combine the beef, onion, gochujang, Asian pear, ginger, garlic, soy sauce, sesame oil, sesame seeds, and sugar. Toss until the beef is well coated. Cover the bowl with plastic wrap and transfer to the refrigerator to marinate for at least 2 hours, up to 6 hours.
• While the beef is marinating, make the pickled daikon: In a large bowl, toss the daikon radish and salt together until fully coated. Let sit at room temperature for 15 minutes, until the salt has dissolved and the radish has released most of its liquid. Transfer the daikon to a mesh strainer and rinse thoroughly with cold water.
• Return the drained daikon to the bowl and add the hot water, rice vinegar, and sugar and stir until the sugar is fully dissolved. Cover with plastic wrap and let sit at room temperature for at least 2 hours. The pickles will keep in an airtight container in the refrigerator for up to 1 week.
• Make the gochujang mayo: In a medium bowl, whisk together the mayonnaise, gochujang, rice vinegar, sesame oil, and salt. Set aside until ready to use. The mayo will keep in an airtight container in the refrigerator for up to 1 week.
• Transfer the beef and its marinade to an Instant Pot. Close the lid to seal and cook on high pressure for 20 minutes. Once the 20 minutes has elapsed, allow to naturally release for 15 minutes. Turn the steam valve to venting to release the remaining pressure before opening.
• Arrange an oven rack at the top third of the oven. Turn on the broiler.
• Using a slotted spoon, transfer the beef to a baking sheet and place under the broiler for 4-5 minutes, until slightly charred.
• Serve the beef immediately with the pickled daikon, gochujang mayo, and toppings as desired.
• Enjoy!

INSTANT POT GROUND BEEF BULGOGI

Steps:

• Add the oil, garlic and ginger to the Instant Pot. Press the sauté button and sauté for 2-3 minutes.
• Add the ground beef to the pot and cook until mostly brown.
• Add the remaining ingredients to the pot and mix well.
• Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
• Open the valve to quick release pressure.
• If the meat released a lot of liquid, press the sauté button to boil off any extra liquid.
• Stir the green onions, sesame oil and sesame seeds into the pot and serve.

INSTANT POT® VEGAN BULGOGI

Steps:

• Wash cremini, oyster, and champignon mushrooms under running water, scrubbing with a mushroom brush to remove any dirt. Cut mushrooms in half, placing on clean dish towel. Delicately pull shimeji mushrooms apart and rinse.
• Select Saute function on a multi-functional pressure cooker (such as Instant Pot®). Saute onion, shallot, ginger, and garlic in vegetable oil until fragrant, about 3 minutes. Turn off Saute function. Add broth, tamari, pear, brown rice syrup, sesame oil, gochujang, and rice wine vinegar. Mix well. Add mushrooms and gently toss to coat. Close the lid and let marinate for 10 minutes.
• Lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure naturally according to manufacturer's instructions, about 10 minutes. Manually release any remaining pressure, about 10 minutes more.
• Turn Saute function back on. Mix water and cornstarch together; add slurry to mushrooms, mixing constantly to a create a thick gravy. Turn off Saute function. Serve with green onions and sesame seeds.

HOW TO COOK FROZEN GROUND BEEF IN INSTANT POT

Steps:

• Place your trivet in the Instant Pot. Pour in one cup of water. Place your frozen beef on top of the trivet.
• Put the lid on the Instant Pot and turn the knob to sealing.
• Push the MANUAL button (or pressure cook button) and set the time for 25 minutes.
• Once the timer is done, let the Instant Pot do a NATURAL RELEASRE for 10-15 minutes. Turn the knob to release any additional pressure.
• Take your meat out of the Instant Pot and place in a bowl. Cut or chop the meat up (I love using a Chop Stir for this).