Instant Pot Korean Beef - Bulgogi
Instant Pot Korean Ground Beef - Bulgogi has incredible flavor! Use this amazing meat for Korean beef tacos, Korean beef rice bowl, or Korean beef lettuce wraps. This pressure cooker Korean ground beef is delicious, and so fast and easy. Make your rice at the same time! Course: Dinner. Cuisine: Korean. Keyword: instant pot korean ground beef.
⏱️ Prep: 20 min🍳 Cook: 12 min
Nutrition
per per serving296
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 2 tsp | 10 ml | vegetable oil |
| 1.5 lbs | 680 g | ground beef (or ground turkey), 90% lean is best |
| 7 cloves | garlic (or 1 Tbsp pressed garlic) | |
| 0.33 cup | 79 ml | soy sauce, low sodium |
| 0.5 cup | 120 ml | water |
| 3 Tbsp | 45 ml | brown sugar |
| 1 Tbsp | 15 ml | sesame oil |
| 1 Tbsp | 15 ml | ginger root, grated (or 1 tsp powdered ginger) |
| 0.5 | Asian pear, grated (optional) | |
| 0.75 tsp | 3.8 ml | red pepper flakes (or more for some spice) |
| 0.5 tsp | 2.5 ml | white pepper (or black) |
| 1.5 cups | 360 ml | jasmine rice, rinsed (for the rice - 7" x 2.5" pan) |
| 1.5 cups | 360 ml | water (for the rice) |
| 2 Tbsp | 30 ml | butter (for the rice) |
| — | tortillas (for tacos, to serve) | |
| — | lettuce leaves (for lettuce wraps, to serve) | |
| 2 | green onions, sliced (garnish) | |
| — | sesame seeds (garnish) |
Instructions
Prep Time 20 mins · Cook Time 12 mins · Total Time 47 mins · Servings: 4 - 6 · Calories: 296 kcal · Author: Sandy Clifton
- Get all of your ingredients together and measured out. This will make the process go smoother. Also have the rice in the pan and ready to go.
- Turn on the pot's Sauté setting. When it is hot, add the oil, and then the ground beef. Cook beef until it loses the pink color. I use 90% lean beef, so I don't drain, but drain the excess fat if there is more than a few teaspoons.
- Add garlic, soy sauce, water, brown sugar, sesame oil, ginger, Asian pear (if using), red pepper flakes, and white pepper. Mix well, scraping the bottom of the pot to get up any browned bits so you don't get the Burn error.
- Cancel the Sauté setting.
- Set the trivet in the pot over the beef.
- Put the rice, water, and butter in the pan and set on top of the trivet.
- Close the lid and set the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button or dial and the + or - button or dial to select 4 minutes.
- When the cook cycle is finished, let the pot sit undisturbed for 9 minutes (9 minute Natural Release). Then turn the steam release knob to the Venting position and release the remaining pressure/steam.
- When the pin in the lid drops down, open the lid and use silicone mitts, a pan gripper, or such to carefully remove the pan of rice. Then fluff the rice with a fork.
- Remove the trivet and stir the bulgogi.
- Serve the bulgogi over rice, on lettuce leaves, in taco shells/tortillas, garnish, and enjoy!