"Instant Pot Korean Beef in a Pineapple Gochujang Marinade

By RoketJSquerl

Ingredients

• Marinade:
• 1.5 1.5 1.5 lbs. chuck roast
• 1 1 3/4 small white onion, sliced (approximately 3/4 cup)
• 1 1 1 cup pineapple, canned or fresh cut into cubes
• 1 1 1 inch ginger
• 4 4 4 cloves garlic
• 2 2 2 tbsp gochujang paste (I used Mother In Law's- Spicy)
• 1/4 1/4 1/4 cup low sodium soy sauce
• 2 2 2 tbsp brown sugar
• 2 2 2 tsp toasted sesame oil
• 1/2-3/4 1/2-3/4 1/2-3/4 cup broth or water
• Gochujang Mayo (optional):
• 1 1 1 tbsp gochujang paste
• 2 2 2 tbsp ketchup
• 1/4 1/4 1/4 cup mayonnaise

Details

Adapted from mom-underpressure.com

Preparation

Step 1

Place beef, marinade, and sliced onions in the bottom of your Instant Pot liner. Add broth or water to ensure that there is enough liquid to allow the Instant Pot to come to pressure without burning the ingredients ( I usually put just enough to cover the contents). Cook on high pressure for 30 minutes, then let the pressure naturally release for 5 minutes before venting and opening the lid. Adjust seasonings (salt, spice) if necessary. You can leave the beef in larger pieces or shred it depending on your preference! You can also use the Saute function on the Instant Pot to cook and reduce the sauce for 5-10 minutes if you wish.