KOREAN BEEF AND POT IN POT RICE - INSTANT POT

1 Tablespoon sesame oil

1 pound lean ground beef

3 garlic cloves minced

½ cup brown sugar

¼ cup soy sauce

¼ teaspoon ground ginger

salt and pepper to taste

½ teaspoon crushed red pepper flakes more or less to taste

½ cup beef broth

1 ½ cups white rice uncooked

1 ¾ cups water

1 Tablespoon butter

½ teaspoon salt

5 green onions diced optional

sesame seeds optional topping

Press the SAUTE button and wait for the pot to heat up. 

Add in the sesame oil.

Add in the ground beef and garlic and cook for about 5 minutes, until it's mostly not pink anymore. We don't want to fully cook it.

Add in the brown sugar, soy sauce, ginger, salt and pepper, and crushed red pepper flakes.

Mix well. Scrape the bottom of the pot so that you don't get a BURN error.

Pour the beef broth on top, but don't mix it in.

Cancel the SAUTE function.

Place the trivet in the pot, right over the beef.

Rinse rice under cold running water until the water runs clear.

In an oven safe pan that fits in your Instant Pot (I used a 7-inch cake pan that is 3 inches deep and fits perfectly in my 6 quart Instant Pot), add rice, water, butter, and salt. Mix together.

Place lid on pot, make sure it is set to sealing.

Press MANUAL (or PRESSURE COOK)

Set timer for 7 minutes.

Allow 10-15 minutes to come to pressure before it starts the countdown cook timer.

Once it is finished cooking, do a natural release of the pressure for 8 minutes. Remove the lid.

Wearing oven mitts, remove the pan of rice. Fluff rice with a fork.

Mix the Korean beef. Serve over rice topped

Sprinkle with diced green onions and sesame seeds if using.

Great served with 

Ginger Honey Roasted Carrots or

Baked Asian Veggies