Instant Pot Korean Beef Bulgogi (Keto and Stove top Options)

Name: Instant Pot Korean Beef Bulgogi (Keto and Stove top Options)
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Ingredients: 1/3 cup filtered water; 1/4 cup low-sodium gluten free soy sauce or coconut aminos; 2 tablespoons rice wine vinegar; 2 tablespoons packed brown sugar, coconut palm sugar, or sugar substitute (like monk fruit sweetener or Erythritol); 2 teaspoons sesame oil; 1 teaspoon ground ginger; 2 tablespoons cornstarch (we use arrowroot starch); 1 1/4 pounds lean ground beef or turkey; 1/2 small onion, chopped; 1 teaspoon minced garlic; 2 cups sliced bell peppers; 1 stalk of green onion, chopped, for garnish; 1/2 teaspoon red pepper flakes, for garnish; cooked white rice, quinoa, brown rice, or cauliflower rice, divided; We also added chopped cilantro and lime wedges to the top

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Prep Time: 5 minutes

Cook Time: 13 minutes

Total: 18 minutes

Servings: 4

Cost: $13.66 /serving

Author : Lindsay Cotter

beef bulgogi

Instructions

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Step 1

In a small bowl, whisk together water, soy sauce, rice wine vinegar, sugar, sesame oil, ginger, and cornstarch. Set aside.

Step 2

Press Saute (High) on the Instant Pot and add the ground beef. When the beef begins to brown (about 3 minutes), add in the onion, garlic, and bell peppers. Continue to cook for 5 minutes. When finished, press Cancel.

Step 3

Stir in the sauce and select Pressure Cook (High) and Keep Warm (Off), adjust the timer to 5 minutes using the +/- button, and secure the lid. Ensure the vent is set to Sealing.

Step 4

When the cooking completes, press Cancel, remove the lid, stir, and portion into 4 bowls, served over 1/2 cup of Brown Jasmine Rice. Garnish as desired with green onion, red pepper flakes, and Sriracha.

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