I love a fast and easy recipe that can be made into different tasty dishes. Instant Pot Korean Ground Beef – Bulgogi is not only fast, but it’s versatile, and so delicious, made with ingredients you may already have! Cook your rice right along with this pressure cooker Korean Beef for a flavorful one-pot meal!
Instant Pot Korean Ground Beef – Bulgogi
When you get bored with what you have been making for dinner, and want something different to make with that ground beef you have, Instant Pot Korean Ground Beef – Bulgogi is a great meal to make. Do you want tacos? Make Asian tacos and wow the family! Want a rice bowl? The rice cooks at the same time as the beef, so there’s your one-pot-meal!
Any time you can cook more than one thing at a time in your pressure cooker, you save time. I like to cook potatoes with my meatloaf and with chicken thighs. I cook rice with Mississippi Chicken, and rice with this Instant Pot Korean Ground Beef – Bulgogi!
For this recipe I choose to use Jasmine rice as it has a faster cook time and works well with this fast cooking recipe. You can experiment with different varieties of rice, if you want, and see what works best for your taste.
Typical Bulgogi is made with thinly sliced beef that you cook on a very hot grill, but ground beef is a fun shortcut, and it makes for an easy meal.
The other ingredient that sounds strange is an Asian Pear. Some call it an Apple Pear, or Nashi in Japan. We started getting these in Washington in the late 1970’s, in my neck of the woods. We love them. They are very crisp, yet not as dense as an apple. They have lots of juice.
Grate half of an Asian Pear into your sauce if you want to lean a little closer to the authentic Bulgogi. I didn’t use one for this recipe, but I wanted you to know that it’s really good with the Asian Pear.
Maybe you want something lower carb, but still full of flavor. Try making this Korean Ground Beef into lettuce wraps. Satisfying and so tasty! You can probably tell I’m a big fan of Instant Pot Korean Ground Beef – Bulgogi.
Instant Pot Korean Ground Beef - Bulgogi has incredible flavor! Use this amazing meat for Korean beef tacos, Korean beef rice bowl, or Korean beef lettuce wraps. This pressure cooker Korean ground beef is delicious, and so fast and easy. Make your rice at the same time!
- 2 tsp Vegetable Oil
- 1 1/2 lbs Ground Beef or Ground Turkey, 90% lean is best
- 7 cloves Garlic (or 1 Tbsp pressed garlic)
- 1/3 cup Soy Sauce, low sodium
- 1/2 cup Water
- 3 Tbsp Brown Sugar
- 1 Tbsp Sesame Oil
- 1 Tbsp Ginger Root, grated (or 1 tsp powdered ginger)
- 1/2 Asian Pear, grated (optional)
- 3/4 tsp Red Pepper Flakes (or more for some spice)
- 1/2 tsp White Pepper (or black)
- 1 1/2 cups Jasmine Rice, rinsed
- 1 1/2 cups Water
- 2 Tbsp Butter
- Tortillas (for tacos)
- Lettuce Leaves (for lettuce wraps)
- 2 Green Onions, sliced
- Sesame Seeds
Get all of your ingredients together and measured out. This will make the process go smoother. Also have the rice in the pan and ready to go.
Turn on the pot's Sauté setting. When it is hot, add the oil, and then the ground beef. Cook beef until it loses the pink color. I use 90% lean beef, so I don't drain, but drain the excess fat if there is more than a few teaspoons.
Add garlic, soy sauce, water, brown sugar, sesame oil, ginger, Asian pear (if using), red pepper flakes, and white pepper. Mix well, scraping the bottom of the pot to get up any browned bits so you don't get the Burn error.
Cancel the Sauté setting.
Set the trivet in the pot over the beef.
Put the rice, water, and butter in the pan and set on top of the trivet.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial and the + or - button or dial to select 4 minutes.
When the cook cycle is finished, let the pot sit undisturbed for 9 minutes (9 minute Natural Release). Then turn the steam release knob to the Venting position and release the remaining pressure/steam.
When the pin in the lid drops down, open the lid and use silicone mitts, a pan gripper, or such to carefully remove the pan of rice. Then fluff the rice with a fork.
Remove the trivet and stir the bulgogi.
Serve the bulgogi over rice, on lettuce leaves, in taco shells/tortillas, garnish, and enjoy!
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