Instant Pot Korean Ground Beef
Skip the takeout and make this flavor-packed Korean ground beef recipe at home. Made in the Instant Pot, it's ready in under 40 minutes, making it perfect for a weeknight dinner the whole family will love.
Servings: 4 people
Calories: 438kcal
Equipment
Ingredients
- 2 tablespoons minced garlic
- 1/2 teaspoon ginger paste
- 1/2 cup low sodium soy sauce
- 1/4 cup lightly packed brown sugar
- 1/2 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 medium yellow onion diced
- 1 cup water
- 1 cup long grain white rice rinsed
- 1 tablespoon Everything But the Bagel seasoning blend optional, for garnish
- green onion chopped, optional, for garnish
Instructions
- Combine the garlic, ginger paste, soy sauce, brown sugar, and red pepper in a small mixing bowl. Set aside.2 tablespoons minced garlic, 1/2 teaspoon ginger paste, 1/2 cup low sodium soy sauce, 1/4 cup lightly packed brown sugar, 1/2 teaspoon red pepper flakes
- Set the Instant Pot to Sauté and add the oil. Once oil is hot, add the ground beef and cook until meat is browned. Add the chopped onion.1 tablespoon olive oil, 1 pound lean ground beef, 1/2 medium yellow onion
- Add sauce seasoning mix and stir to coat the meat mixture.
- Place the trivet in the inner pot. Add 1 cup of water and 1 cup of rice to a small pan and place on the trivet.1 cup water, 1 cup long grain white rice
- Close the lid, turn to lock it and set the pressure valve to Sealing. Cook on High for 8 minutes.
- Allow pressure to release naturally for 10 minutes. Then carefully turn the pressure valve to Venting and quick release any remaining pressure.
- Carefully remove the pan of rice.
- If the sauce is thin, cook for a few more minutes on Saute mode, until the sauce has thickened.
- Garnish with Everything But the Bagel seasoning and green onion if using.1 tablespoon Everything But the Bagel seasoning blend, green onion
Notes
- We recommend using lean ground beef. If you use a fattier blend, be sure to drain off any excess grease and wiping out the inner liner before adding the sauce.
- Substitute ground turkey or chicken for the hamburger.
- A 6-inch pan works well with the 6-quart Instant Pot pressure cooker.
- If you don't want to make the rice, omit those ingredients and steps and proceed as directed.
- Store leftovers in an airtight container for up to 3 days.
- Serving options: lettuce wraps or cups, beef bowls with steamed veggies or over cauliflower rice.
Nutrition
Calories: 438kcal | Carbohydrates: 55g | Protein: 31g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1237mg | Potassium: 617mg | Fiber: 1g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 4mg