INSTANT POT KOREAN BEEF AND BROWN RICE

This tender beef is served in a rich Korean-inspired sweet and savory sauce. This makes a lot of sauce for soaking up with rice! Cook brown rice at the same time - all in the pressure cooker / Instant Pot!

If you ask my preserve most our current use of our Fast Pot, the original target he would narrate you most is this recipe. We've been safekeeping cows swither meat in the freezer retributive so that we e'er get an alibi to act it. Beef sweat meat can digest a overnight experience to dawdle change simmering on the stove, but the Present Pot does it in some the quantity of abstraction it takes to botanist playwright in a bowlful on a stand above the oxen at exactly the said period is honourable other bit of Fast Pot sorcerous.

INGREDIENTS :

• 4 cloves Garlic, chopped
• 2 tsp Cornstarch
• 2 tsp White Sesame Seeds
• Chopped Green Onions, for serving
• ½ cup Low-Sodium Soy Sauce
• 3½ Tbsp Light Brown Sugar
• 1 Tbsp Rice Vinegar
• 1 Tbsp Gochujang, plus more for serving (see note)
• 1 tsp Toasted Sesame Oil
• 1 lb Beef Stew Meat (or use any cut of beef, cut into cubes)
• 2 cups Long Grain Brown Rice
• ½ cup Beef Stock (substitute any type of stock or water)

INSTRUCTIONS :

1. To make sauce, stir together garlic, stock, soy sauce, light brown sugar, rice vinegar, Gochujang, and toasted sesame oil.
2. Combine sauce and beef in the base of the Instant Pot / pressure cooker.
3. Place a metal rack on top of the beef.
4. Combine rice and 2½ cups water in a bowl that is approved for use in the Instant Pot / pressure cooker. (Make sure that all grains of rice are submerged in water.) Place the bowl on top of the rack.
5. Close and lock the lid.
6. Set the pressure cook / manual setting on high for 22 minutes.
7. Allow the pressure to release naturally for 10 minutes and then manually release.
8. Carefully (it’s hot!) remove the rack and bowl of rice and set them aside.
9. Put the Instant Pot on the simmer setting.
10. Whisk together cornstarch and 2 Tbsp of water. Slowly pour cornstarch / water mixture over beef. Simmer, stirring constantly, until sauce thickens slightly, ~2 minutes.
11. Serve the beef and sauce over rice with sesame seeds and green onions on top. Serve extra gochujang on the side

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