Ingredients
Scale
- 1 lb ground beef, 80/20 is best, or can use half HOT ground sausage for more heat
- 2 tbsp olive oil
- 2 tbsp minced garlic
- 1/3 cup soy sauce, or aminos for gluten free option
- 1/3 cup beef broth
- 1 tbsp ginger, minced
- 1 tbsp sesame oil
- 1 small onion, diced
- 3 tbsp brown sugar
- 1/2 tsp gochujang, (more or less depending on heat level desired) or 1/2 tsp red pepper flakes
Instructions
- Set the Instant Pot to sauté mode and add olive oil, diced onions, and ground beef. Cook until the beef is no longer pink, then turn off the pot.
- Add all other ingredients to the pot and stir to ensure the meat is well-coated with the sauce.
- Close the lid and steam valve, then set the pot to high pressure for 3 minutes, allowing for a 5-minute natural release afterward.
- Lift the lid and serve the dish!
- For an alternate version, place a trivet in the pot with a 7-inch bowl on top filled with 2 cups of long grain rice and 2.5 cups of water. Cook on high pressure for 3 minutes with a 10-minute natural release.
Notes
For added heat, consider using half HOT ground sausage instead of just beef.
Adjust the amount of gochujang or red pepper flakes according to your preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.