Easy Instant Pot Korean Beef Bowls – tender beef cooked in a pressure cooker then served on a bed of cauliflower rice!
Instant Pot Korean Beef Bowls, a 30 minute meal with tender beef cooked in a sweet spicy korean sauce. This easy instant pot recipe is served on a bed of cauliflower rice with mango and avocado! Guaranteed to be a hit!
Ok guys. It’s official. I’m obsessed.
I honestly didn’t know what all the hoopla was all about with the Instant Pot craze last year. In fact, I actually had a friend whose Instant Pot broke on her and she had a mild meltdown wondering how she was going to feed her family.
Yeah, I thought she was a little cray cray. But now…. Oh but now. Now. I get it!
The Instant Pot is totally a game changer!
Especially for a working mom. It allows you to:
- Make a delicious comfort meal in minutes, so you’re not slaving away over the stove.
- Provides easy cleanup because everything is made in one pot.
- Allows you to build flavors that normally would take 4-5+ hours in 30 minutes.
- The has a sauté function so you can still get a nice sear to lock in all the flavors, then flip it over to pressure cook mode to tenderize things. <—— This is what sold me!
Y’all I’m totally obsessed and really having to refrain from just making Instant Pot recipes all the live long day. Truth be told, I have 2 more Instant Pot recipes for you this month! (fist pumping in the corner)
Today we’re talking Korean Beef Bowls.
Tender flank steak seared in the Instant Pot then tenderized in a sweet spicy savory korean sauce that’ll make you soon. While the meat is “a cooking” I did my prep for the bowls.
I threw a head of cauliflower in the food processor and pulverized it till it resembled rice. You could serve it raw or if you’d like to cook it, you can. Hint: eating raw cruciferous vegetables … things like broccoli, cauliflower, brussels sprouts, etc actually can cause bloating. If you cook it, it takes away that “bloat factor.
After I prepped my cauliflower rice, I chopped up some mango (for a little sweet), cucumber and avocado. (cuz avocado makes everything better)
Y’all. The flavor combos going on in the Korean Beef Bowl are ridiculous. It’s basically like Mongolian Beef got a face lift and botox.
Ok, maybe I’ve been watching too much botched these days. After all I haven’t been able to work out because of my silly back issues so mindless TV is the answer. haha
But for real. Not only is this super easy to make. It’s loaded with asian flavor and definitely sure to keep all the kids coming back for more. I know my little guy did.
Another Instant Pot Meal for the win!
Woohoo!
Make sure you save this one and if you haven’t made my Instant Pot Zuppa Toscana yet… what the heck are you waiting for! Get on it!
Bon Appetit friends and happy weekend!
Instant Pot Korean Beef Bowl
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 4-6 1x
- Category: Gluten Free, Beef, Instant Pot, Kid Friendly
- Method: Instant Pot
- Cuisine: Asian
Description
Instant Pot Korean Beef Bowls, a 30 minute meal with tender beef cooked in a sweet spicy korean sauce. This easy instant pot recipe is served on a bed of cauliflower rice with mango and avocado!
Ingredients
Instant Pot Korean Beef:
- 1 tablespoon sesame oil
- 2 lbs. flank steak, cut into 1/4 – 1/2” slices
- 1/3 cup low sodium tamari
- 1/4 cup beef stock
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon minced fresh ginger
- 3 garlic cloves, minced
- 1 teaspoon korean gochujang paste (or sriracha)
- 1/2 teaspoon red pepper flakes
- 3 tablespoons of water
- 1 1/2 tablespoon arrow root
The Bowl:
- 1 head of cauliflower
- 1 cup mango, sliced
- 1 avocado, sliced
- 1/2 cup diced red pepper
- 1/2 cup sliced cucumber
- optional: cilantro and sesame seeds for garnish
Instructions
- Turn your Instant Pot onto the Sauté setting and let it heat up.
- Add Sesame Oil to the Instant Pot.
- Next, add sliced flank steak to the Instant Pot and brown it. (you may need to do this in two phases) Once the meat is browned, remove from the Instant Pot and place on a plate.
- Next add the minced garlic and fresh ginger to your Instant Pot and sauté it for 30 seconds. Then add in the tamari, beef stock, honey, rice vinegar korean gochujang paste (or sriracha) and red pepper flakes. Stir until well combined.
- Transfer the browned beef back to the Instant Pot. Seal the lid.
- Switch the Instant Pot over to the pressure cooker setting and set timer for 10 minutes.
- When it’s finished, use the the Quick Pressure Release method. Remove the lid once the pressure is completely released.
- Switch the Instant Pot back over to Sauté setting.
- To a small bowl add 3 tablespoons of water and 1 1/2 tablespoons of arrowroot. Whisk together and pour back into Instant Pot.
- Stir it constantly until the sauce is thickened.
- Serve your Korean Beef over cauliflower rice with sliced mango, avocado, cucumber and diced red pepper.
- Garnish with sesame seeds and cilantro.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 398
- Sugar: 17 g
- Sodium: 728 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 100 mg
Filed Under:
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