Instant Pot Korean Beef - Instant Pot Cooking

Ingredients:

1/2 cup beef broth
1/3 cup reduced sodium soy sauce
1/3 cup brown sugar, packed
4 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1/2 teaspoon onion powder
1/2 teaspoon white pepper
3 pounds boneless beef chuck roast, cut into 1-inch cubes
3 tablespoons cornstarch
1 teaspoon sesame seeds
2 green onions, thinly sliced

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.