Instant Pot Korean Ground Beef Recipes

INSTANT POT KOREAN BEEF

Steps:

• Set pot to saute and add olive oil, diced onions and ground beef. Cook until beef is no longer pink then turn pot off.
• Add all other ingredients into your pot and stir so meat is coated well with sauce.
• Close lid and steam valve and set to high pressure for 3 minutes with a 5 minute natural release.
• Lift lid and serve!
• Alternate version: If you want to cook rice in the same pot add a trivet with a 7" bowl on top. Fill with 2 cups long grain rice + 2.5 cups water, stir. Cook on high pressure for 3 minutes with a 10 minute natural release.

INSTANT POT KOREAN BEEF AND RICE

Steps:

• Push the SAUTE button and wait for the pot to heat up. Add in the sesame oil.
• Add in the ground beef and garlic and cook for about 5 minutes, until it's mostly not pink anymore. We don't want to fully cook it.
• Add in the brown sugar, soy sauce, ginger, salt and pepper, and crushed red pepper flakes.Mix well. Scrape the bottom of the pot so that you don't get a BURN error.
• Pour the beef broth on top, but don't mix it in.
• Cancel the SAUTE function.
• Place the trivet in the pot, right over the beef.
• Rinse rice under cold running water until the water runs clear.
• In an oven safe pan that fits in your Instant Pot (I used a 7-inch cake pan that is 3 inches deep and fits perfectly in my 6 quart Instant Pot), add rice, water, butter, and salt. Mix together.
• Place lid on pot and press MANUAL (or PRESSURE COOK) and set timer for 7 minutes.
• Allow 10-15 minutes to come to pressure before it starts the countdown cook timer.
• Once it is finished cooking, do a natural release of the pressure for 8 minutes. Remove the lid.
• Wearing oven mitts, remove the pan of rice. Fluff rice with a fork.
• Mix the Korean beef. Serve over rice topped with diced green onions and sesame seeds.

INSTANT POT KOREAN BEEF

Steps:

• Turn instant pot to saute mode.
• Add olive oil to the bottom and ground beef
• Brown the ground beef, add the minced garlic, and stir.
• Once browned, add all sauce ingredients.
• Stir well.
• Add a trivet to the pot, and a 6 Inch pot on top of the trivet.
• Add the rinsed rice, the butter, and water
• Put the lid on, and lock it into place.
• Set valve to sealing.
• Use the manual setting to set to 4 minutes.
• Let naturally release for 10 minutes, then quick release
• Remove rice and fluff with a fork
• Serve by adding rice, Korean Beef, and garnish with green onion and toasted sesame seeds.
• Enjoy!

INSTANT POT KOREAN GROUND BEEF

Steps:

• Add ground beef to Instant Pot and turn on saute mode. Brown ground beef on saute setting. Drain hamburger grease if necessary. If using 90% lean ground beef, draining might not be necessary.
• Add in the sesame oil, garlic, ginger, soy sauce, water, brown sugar, and black and red pepper.
• Insert a high trivet (the insert that comes with the 8 quarter instant pot can be made into a high trivet by inverting the handles). It works great to make pot-in-pot rice with this Korean Ground Beef recipe for the Instant Pot.
• Rinse long-grain white rice and then add the rice, water and salt to a 6 or 7-inch pan, and then set the pan on top of the high trivet.
• Set the Instant Pot to sealing and select a high-pressure cooking time for 4 minutes.
• Do a natural pressure release for 10 minutes, and then let out the remaining pressure.
• Remove the pan of Instant Pot rice and the trivet. You're ready to serve Instant Pot Korean Ground Beef recipe for dinner.
• The green onions and sesame seeds are added as a garnish after cooking.

INSTANT POT KOREAN BEEF BOWL

Steps:

• In a medium mixing bowl, whisk together the gochujang, soy sauce, sesame oil, sugar, vinegar, garlic, and water. Set the bowl aside.
• In a large mixing bowl, stir together spinach leaves, sesame oil and salt. Use your hands to roughly macerate the spinach. Toss in bean sprouts and carrots and mix gently. Place vegetables on a large sheet of aluminum foil, and fold up the foil to enclose the vegetables. Close up the foil packet and set aside.
• Select SAUTÉ/Normal on the Instant Pot. When the pot is hot, add the ground beef and break up as much as you can. Add ¼ cup of water and deglaze thoroughly allowing the water to evaporate.
• Add in rice, soy sauce, sesame oil, garlic, and salt and stir well. Add mushrooms and water. Press CANCEL to turn the pot off.
• Place a tall steamer rack in the pot on top of the rice. Place the foil packet on the rack.
• Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 4 minutes.
• When cook time is complete, let the pot release pressure naturally for 10 minutes. At the end of the cooking time, use a quick release to depressurize.
• Carefully remove and unpack the foil packet. Stir the contents of the packet into the rice, stirring gently.
• Serve the rice with the gochujang sauce.

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.

KOREAN BULGOGI WITH FROZEN GROUND BEEF FOR INSTANT POT

Steps:

• In a small mixing bowl, combine the tamari, molasses and honey with a whisk. Add the garlic, ginger, 1 teaspoon of sesame oil, fish sauce, sea salt and black pepper to the bowl. Mix and set aside.
• Wash the rice, drain water and repeat 3 times or until water runs clear. Then, soak the rice in 3 cups of water until it's ready to cook.
• Turn on the Instant Pot by pressing "Sauté" and set to "More." Insert the inner pot and wait until the panel says "Hot."
• Add the frozen ground beef to the inner pot and let one side brown for 1 minute. Add the onion, carrots and the tamari mixture to the inner pot and stir the liquid and the vegetables for about 1 minute. If using defrosted ground beef, see NOTES below.
• Then, turn over the ground beef to brown the other side and place the beef on top of the vegetables.
• Drain the water from soaking rice. Then add the remaining water to the rice and place it in an oven proof bowl that fits inside the inner pot. Stainless steel bowl is best but glass bowl is fine too.
• Place the trivet inside the inner pot, over the meat and vegetables.
• Put the bowl containing the rice on top of the trivet and close the lid tightly.
• Hit "Cancel." Move the steam release handle to "Sealing." Press the "Pressure Cooker/Manual" button and set the timer for 15 minutes on HIGH pressure.
• When the timer ends, press "Cancel" and allow the Instant Pot to cool down naturally until the float valve drops down. Open the lid carefully.
• Take the rice bowl out and keep it covered until serving. Break the meat apart in the inner pot or transfer the meat to a cutting board and cut into small pieces with a sharp knife. Mix the meat and the vegetables. Add the remaining sesame oil and mirin (if using). Stir for about 2 minutes.
• Fluff the rice into 4 bowls, place the Bulgogi on top of the rice. Garnish with scallions and sesame seeds before serving.
• Place the frozen ground beef in a ziplock bag and submerge in large bowl of warm water until most of the meat is defrosted. It should take about 15-20 minutes. Turn the meat over time to time to time.
• In a small mixing bowl, combine the tamari, molasses and honey with a whisk. Add the garlic, ginger, 1 teaspoon of sesame oil, fish sauce, sea salt and black pepper to the bowl and mix.
• Combine half of the sauce mixture and ground beef and mix. Set aside.
• In a large skillet over medium-high heat, heat oil. Saute onions for one minute.
• Add carrots and sauce for another minute.
• Add the marinated ground beef to the skillet and stir to break down the beef into small pieces. Cook for 3-5 minutes or until beef is browned. Add mirin if using.
• Transfer the meat with vegetables into bowls with rice or cauli rice. Garnish with scallions and sesame seeds before serving.