Step 1

Add all ingredients for the Korean Beef Sauce to a 6 qt Instant Pot (pressure cooker) and whisk until combined. Add the cubed beef and stir.

Step 2

Cover with lid and set the pressure release valve to "SEALING". Cook on "Manual", "High" pressure and set the timer to 30 min.  Once the timer goes off, turn the pressure cooker off and allow the pressure to be released naturally for about 15 minutes, then turn the pressure release valve to "venting".  Once the pot is depressurized, open the lid.

Step 3

Combine the ingredients for the cornstarch slurry in a small bowl, then pour into the cooked beef and quickly stir. Turn the Instant Pot to "Saute" on "High" setting and allow to cook for 2-3 minutes or until the sauce is thickened.

Step 4

Serve over rice, rice noodles, quinoa, or mashed potatoes. For this amount of beef, you will need to cook about 2 cups of grains (rice or quinoa).

Step 5

Garnish with green onions and sesame seeds, if desired.

Step 6

Fill a stainless steel pan like this one with 2 cups rice, 3 1/3 cups boiling water or broth, and 1 tsp salt.

Step 7

15 minutes into cooking time (for beef), turn the pressure release valve to "venting" and allow the pressure to be released. Then open the lid.

Step 8

Place a trivet like this one over the beef. Set the prepared pot with rice and water on top.

Step 9

Close the lid, set the pressure release to "sealing", then pressure cook on "High" pressure for the remaining 15 minutes, followed by NPR (Natural Pressure Release) for another 15 minutes. After 15 minutes, turn the pressure release valve to "venting" allow to depressurize, and open the lid.

Step 10

Remove the pot with the rice and fluff with the fork, cover with lid to keep warm. Remove the trivet.

Step 11

Combine the starch and water with a whisk, add into the beef, stir and cook for 2-3 minutes until thickened.

Step 12

Serve by spooning the beef over the rice.