KOREAN BBQ INSTANT POT RECIPES
INSTANT POT KOREAN BBQ RECIPE | MYRECIPES
The trusty Instant Pot shines yet again in this easy Korean BBQ recipe. Savory, meaty, and fall-off-the-bone tender, these incredible marinated short ribs are here to please. Serve your Instant Pot Korean BBQ short ribs with a side of rice to soak up all of the extra juices.
Provided by Rishon Hanners
Total Time 1 hours 30 minutes
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Process soy sauce, brown sugar, rice wine, gochujang, scallions, garlic, pear, and ginger in a blender or food processor until smooth. Chill short ribs covered in marinade in an airtight container at least 2 hours or up to overnight.
- Remove short ribs from marinade, scrapping off excess and reserving 1/2 cup marinade. Allow short ribs to stand, uncovered, 15 to 20 minutes.
- Preheat Instant Pot to Sauté setting. Add sesame oil and vegetable oil. Cook short ribs in batches, making sure not to overcrowd the insert, until browned, about 3 minutes per side. Repeat with remaining short ribs; set aside. With Sauté setting still on, add beef broth and reserved marinade, stirring to scrape up any brown bits from bottom; let simmer until mixture is thickened and slightly reduced, about 3 minutes. Turn Instant Pot OFF.
- Add short ribs and any juices that accumulated back to Instant Pot. Set to High Pressure for 45 minutes, making sure vent is set to Seal. Once timer goes off, allow pressure to release naturally for 15 minutes. After the 15 minutes, release any remaining pressure. Serve short ribs on a serving platter with au jus; sprinkle with garnishes.
INSTANT POT® KOREAN BBQ BEEF RECIPE | LAND O’LAKES
Speed up your meat prep with an Instant Pot ® , and use the leftovers for tacos the next night!
Provided by Land O'Lakes
Categories Lunch Beef Main Course Instant Pot Meat, poultry, and seafood
Total Time 0 minutes
Prep Time 10 minutes
Yield 12 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in Instant Pot on Sauté setting until sizzling. Add half of short ribs; sear on all sides, watching for splattering. Repeat with remaining butter and short ribs.
- Remove meat from pot. Change setting to Manual.
- Add all remaining ingredients. Place short ribs back into pot; cover. Cook 45 minutes. Release steam.
- Remove beef from pot. Pour juice from pot through strainer into bowl. Return 1 cup juice to pot, discarding fat and remaining juice. Pull beef into shreds, using two forks. Return shredded beef to pot; stir.
Nutrition Facts : Calories 510 calories, FatContent 42 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 95 milligrams, SodiumContent 470 milligrams, CarbohydrateContent 12 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 20 grams
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