Instant Pot Korean Beef Bowl Recipe {VIDEO}

Start your week off right with this Instant Pot Korean Beef Bowl recipe. Your family and friends will absolutely love this meal! It tastes fancy but only takes a couple hours to prepare this fall-off-the-bone shredded Korean beef with your Instant Pot.

Delicious Instant Pot Shredded Korean Beef Bowls!

Get ready to have your socks knocked off by this Instant Pot Korean Beef Bowl recipe. It’s Linley here! I’m on my last day of my Nicaragua Yoga Retreat (which I can’t wait to tell you guys all about it) and I am dreaming of these Shredded Korean Beef Bowls. Ever since our first Instant Pot recipe debut with the Instant Pot Moroccan Chicken Bowls we have been dreaming about new Instant Pot Recipes (like these!).

Before we chat about this delicious Korean Beef recipe, can we just talk about other potential Instant Pot recipes for a minute? We would LOVE to know what kind of Instant Pot recipes you guys are hoping to see on  Fit Foodie Finds this spring! It does still feel like winter in Minnesota until March/April, but that doesn’t mean we won’t start posting spring and summer inspired recipes! We want to expand our Instant Pot recipe collection into easy lunches, desserts, and meal-prep meals that YOU want to see! See some of our ideas below and let us know in the comments if there are any Instant Pot recipes that you MUST see on Fit Foodie Finds this spring + summer!

Instant Pot Recipe Ideas for Spring + Summer

  • Homemade Instant Pot Yogurt with Fresh Fruit
  • Quick + Easy Vegetarian Curry in the Instant Pot
  • Easy Instant Pot Pulled Pork Sandwiches
  • Instant Pot Classic Pasta Primavera
  • 10 Minute Instant Pot Macaroni and Cheese
Dry rub a 2 pound beef roast and throw it into the instant pot for 2 hours, for delicious and easy shredded Korean Beef.

Now, hubba hubba—> How amazing do these Instant Pot Korean Beef Bowls look?! Let me just tell you, think of the most delicious beef roast you have ever had. The kind of beef roasts your mom or grandma make for the holidays. The kind of beef roast that cooks all day long. These Korean Beef Bowls are THAT good, except (thanks to the Instant Pot) they are done in just 2 hours!

Sometimes you do want that all-day cooking experience and by all means, we love that too! But, when you want a delicious beef roast or shredded beef on a weeknight, you just can’t go wrong with an Instant Pot!  We love these Instant Pot Korean Beef Bowls because they incorporate quality meat with tasty crunchy bell peppers that we just love! If you are a fan of Korean beef, you know that the staple ingredients for a good Korean beef are brown sugar, ginger, and soy sauce. YUM. All you have to do is dry rub your beef roast, sear your beef in Instant Pot, and then let the pressure cooking magic begin!

Feel free to sub whatever veggies you have in your fridge for the peppers and if you’re feeling like some quinoa instead of  rice, go for it! We’ve even used this leftover Korean Beef and put it on a bun for lunch and it is SO DELICIOUS. Your options are endless. Lastly, if you’re looking for more Instant Pot recipes to make soon, check out our 42 Healthy Instant Pot Recipes That You Need In Your Life! Beef in Instant Pot Korean Beef in Instant Pot

 

Instant Pot Shredded Korean Beef Bowls
Recipe

Shredded Korean Beef Bowls

Start your week off right with this Instant Pot Korean Beef Bowl recipe. Your family and friends will absolutely love this meal! It tastes fancy but only takes a couple hours to prepare this fall-off-the-bone shredded Korean beef with your Instant Pot.

  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
Author: Linley Richter
Yield: 6-8

Ingredients

Dry Rub

  • 1 tablespoon brown sugar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon pepper
  • 1/2 teaspoon red pepper flacks
  • 1/2 teaspoon salt

Korean Beef

  • 2 lb. chuck/arm beef roast
  • 1 tablespoon olive oil
  • 1 medium yellow onion, sliced
  • 5 cloves garlic, smashed

Sauce

  • 1/2 cup soy sauce
  • 1/4 cup maple syrup
  • 1 teaspoon fresh ginger
  • 1 tablespoon sriracha
  • 2 tablespoons cornstarch

Brown Rice

  • 2.5 cups short grain brown rice
  • 5 cups water

Peppers

  • 1 tablespoon extra virgin olive oil
  • 2 bell peppers, any color, sliced
  • salt to taste

Optional Toppings*

  • Kim chi
  • sesame seeds
  • sriracha

Instructions

  1. Mix dry rub spices in a small bowl. Rub roast with dry rub spices, making sure all of the meat is covered.
  2. Set your Instant Pot to saute and add olive oil. When olive oil is fragrant, add the roast to the Instant Pot and cook for 3-4 minutes on each side.
  3. Remove roast from Instant Pot, add onions, garlic, and all ingredients for the sauce (minus the cornstarch) into the Instant Pot. Mix well and place chuck roast on top of onion mixture.
  4. Close Instant Pot, turn pressure gauge to seal, set Instant Pot to manual, low pressure, and cook for 2 hours.
  5. While the beef is cooking, prepare short grain brown rice. Place rice and water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and let simmer for around 30-40 minutes or until all water has absorbed. Set aside.
  6. When the meat is done, quick release pressure and remove roast. Add 2 tablespoons of cornstarch to the sauce in the Instant Pot. Stir well. Place roast back into the instant pot and shred with two forks. Close instant pot and turn to warm.
  7. Next, heat olive oil in a large skillet. Saute bell peppers in pan for 3-4 minutes. Season with salt, to taste.
  8. Serve beef with peppers, short grain brown rice, sesame seeds, and kim chi!

Notes

  • Nutrition information was calculated based on 8 servings and does not include rice and optional toppings.

Nutrition

  • Serving Size: 1/8
  • Calories: 286
  • Sugar: 11
  • Fat: 14
  • Carbohydrates: 14
  • Fiber: 1
  • Protein: 24
Meal-prepped Korean Beef for lunch!
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