Instant Pot Korean Beef and Rice

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Moment Pot Korean Hamburger and Rice are made by hurling all elements for the sauce together, at that point including the cubed meat and cooking together in a Moment Pot until delicate. This Asian style meat formula is ideal for a bustling weeknight supper when all you need is eat, not get worked up about the stove.

Fixings

Korean Hamburger Fixings

3 lb beef toss cook, cut into 1-inch cubes (use the top round dish for a more slender choice)

Korean Hamburger Sauce

1/2 cup broth

1/3 cup reduced-sodium soy sauce

1/3 cup brown sugar

6 cloves garlic, minced

1.5 tbsp rice wine vinegar

1 tsp dry ground ginger (1 tsp dry ground ginger = 1 Tbsp crisp ground ginger)

1 Tbsp Sriracha Sauce (less or more, to taste)

1 tsp onion powder

1 tsp black pepper

Cornstarch Slurry

3 tbsp cornstarch or flour

3 tbsp water

Moreover

4 green onions, thinly cut

1 Tbsp sesame seeds

White Rice

2 cups white long-grain rice

3 1/3 cups broth or water

1 tsp salt

Guidelines

Step by step instructions to cook Korean Hamburger

Include all elements for the Korean Hamburger Sauce to a 6 qt Moment Pot (pressure cooker) and race until consolidated. Include the cubed hamburger and mix.

Spread with cover and set the weight discharge valve to “Fixing”. Cook on “Manual”, “High” weight and set the clock to 30 min.  Once the clock goes off, turn the weight cooker off and permit the strain to be discharged normally for around 15 minutes, at that point turn the weight discharge valve to “venting”.  Once the pot is depressurized, open the top.

Join the elements for the cornstarch slurry in a little bowl, at that point fill the cooked meat and rapidly mix. Turn the Moment Pot to “Saute” on the “High” setting and permit to cook for 2-3 minutes or until the sauce is thickened.

Serve over rice, rice noodles, quinoa, or pureed potatoes. For this measure of meat, you should cook around 2 cups of grains (rice or quinoa).

Topping with green onions and sesame seeds, whenever wanted.

To Cook Rice simultaneously as the Meat (inside the Moment Pot):

Fill a treated steel container like this one with 2 cups rice, 3 1/3 cups bubbling water or stock, and 1 tsp salt.

15 minutes into cooking time (for hamburger), turn the weight discharge valve to “venting” and permit the strain to be discharged. At that point open the cover.

Spot a trivet like this one over the hamburger. Set the readied pot with rice and water on top.

Close the top, set the constrain discharge to “fixing”, at that point pressure cook on “High” pressure for the staying 15 minutes, trailed by NPR (Regular Weight Discharge) for an additional 15 minutes. Following 15 minutes, turn the weight discharge valve to “venting” permit to depressurize, and open the cover.

Evacuate the pot with the rice and lighten with the fork, spread with cover to keep warm. Evacuate the trivet.

Consolidate the starch and water with a whisk, include into the hamburger, mix and cook for 2-3 minutes until thickened.

Serve by spooning the meat over the rice.

Formula Notes

To Cook Rice simultaneously as the Hamburger (inside the Instant Pot):

Fill a treated steel skillet like this one with 2 cups rice, 3 1/3 cups bubbling water or stock, and 1 tsp salt.

15 minutes into cooking time (for meat), turn the weight discharge valve to “venting” and permit the strain to be discharged. At that point open the top.

Spot a trivet like this one over the hamburger. Set the readied pot with rice and water on top.

Close the top, set the compel discharge to “fixing”, at that point pressure cook on “High” pressure for the staying 15 minutes, trailed by NPR (Normal Weight Discharge) for an additional 15 minutes. Following 15 minutes, turn the weight discharge valve to “venting” permit to depressurize, and open the cover.

Expel the pot with the rice and cushion with the fork, spread with top to keep warm. Evacuate the trivet.

Consolidate the starch and water with a whisk, include into the meat, mix and cook for 2-3 minutes until thickened.

Serve by spooning the meat over the rice.

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