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Instant Pot Korean Beef
Instant Pot Korean Beef
Instant Pot Korean Beef
DIRECTIONS:
In a large bowl, whisk together beef broth, soy sauce, brown sugar,
garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder
and white pepper.
Place chuck roast into a 6-qt Instant Pot®. Stir in beef broth mixture
until well combined.
Select manual setting; adjust pressure to high, and set time for 15
minutes. When finished cooking, quick-release pressure according to
manufacturer’s directions.
In a small bowl, whisk together cornstarch and 3 tablespoons water;
set aside.
Select high sauté setting. Stir in cornstarch mixture and cook, stirring
frequently, until the sauce has thickened, about 2-3 minutes.
Serve immediately, garnished with green onions and sesame seeds, if
desired.