Description
Savor the vibrant flavors of this Instant Pot Spicy Korean-Style Beef & Rice Bowl, featuring tender beef and colorful vegetables over fluffy rice in a deliciously spicy sauce.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into bite-sized pieces
- 6 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 2 cups short-grain white rice
- 1 cup bell peppers, sliced (mixed colors)
- 1/2 cup green onions, thinly sliced
- 1 cup water or broth (for extra flavor)
- Sesame oil (optional drizzle)
Instructions
- 1. Prepare the Ingredients: Slice beef into bite-sized pieces. Mince garlic and slice vegetables.
- 2. Sauté the Beef: Set Instant Pot to sauté mode. Add a splash of oil and sear beef until browned on all sides, about 5 minutes.
- 3. Add Flavorful Ingredients: Stir in minced garlic, soy sauce, and gochujang until beef is well coated. Simmer for a couple of minutes to meld flavors.
- 4. Pressure Cook: Pour in water or broth and stir. Close the lid, set to manual high pressure for 35 minutes.
- 5. Release Pressure: After cooking, carefully release the pressure according to your pot’s instructions.
- 6. Serve It Up: Serve rice in bowls topped with the beef mixture and garnish with bell peppers and green onions. Drizzle with sesame oil if desired.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Feel free to substitute beef with chicken or tofu for a different protein. Customize with your choice of vegetables like snap peas for added crunch.