Recipes tagged with « Instant Pot Cooking »

Instant Pot Korean BBQ Beef

Brown beef chunks in batches to avoid steaming. Pears add natural sweetness and tenderizing enzymes. Swap brown sugar with maple syrup; replace chile sauce with gochujang for more heat and depth. Onion provides aroma and body. Pressure cook for about 55 minutes, allowing natural release before quick release. Strain sauce, thicken with cornstarch slurry, then toss shredded beef back in. Serve with rice or kimchi. Practical tips on browning, batch cooking, and sauce recovery to avoid bitterness or sourness from overcooked bits. A reliable approach to Korean-style beef with a subtle twist.