Instant Pot Korean Beef #dinner #recipe

Instant Pot Korean Beef is tender, flavourous Korean beef created in a very autoclave. instruction includes rationalization of gochujang and gochujang substitution.

Rather than change of state all day, the moment Pot cuts the full time from 6-8 hours to only over AN hour. Most of that point is inactive, that makes this a fairly straightforward instruction.

Gochujang could be a key ingredient during this Korean beef. It’s a sweet and spicy red chili paste that’s ordinarily employed in Korean change of state. to not be confused with Thai sweet condiment or a spicy condiment like Sriracha, gochujang sauce adds distinctive flavor to the current dish.

Also try our recipe One Pan Smothered Beef Burrito Skillet #dinner #recipe

INGREDIENTS

1/2 cup reduced-sodium soy sauce
1/3 cup brown sugar packed
1/4 cup reduced-sodium beef broth
5 cloves garlic minced
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons freshly grated ginger
2-4 tablespoons Gochujang sauce* depending on desired heat
1/2 teaspoon onion powder
1/2 teaspoon pepper
3-4 pound boneless beef chuck roast cut into 1-inch cubes

INSTRUCTIONS

In a medium bowl, whisk together first 10 ingredients (up to roast).
Place cubed roast into Instant Pot.
Pour sauce over cubed meat.
Close the lid, and make sure the pressure release valve is turned to "SEALING".
Press the MEAT program button, and adjust time to 40 minutes. The pot should reach pressure within 10-15 minutes.
Once the pot reaches pressure, it will begin counting down.
Once it has finished cooking, it will beep and switch to keep warm.
Allow beef to remain in pot for 25 minutes NPR (natural pressure release).
Carefully release any pressure left at that time by turning the pressure release valve to "VENTING".

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