Instant Pot Ground Beef Bulgogi

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Instant Pot Ground Beef Bulgogi by Ashley of MyHeartBeets.com

When I first posted my recipe for ground beef bulgogi, I had no idea how popular it would be! I figure that since it’s a blog reader favorite, it only makes sense for me to adapt it to be Instant Pot-friendly, so that you can have it ready to eat ASAP.

For this version, I doubled the recipe. That way, I can freeze half of the bulgogi for another day. I’m all about freezing leftovers lately – it makes life so much easier! It’s one less dinner to cook/plan. I usually add fresh broccoli or green beans to the bulgogi, so if you want to, add some green veggies to the Instant Pot too. Or you can serve the bulgogi over the vegetables.

Instant Pot Ground Beef Bulgogi by Ashley of MyHeartBeets.com

This recipe for bulgogi is much easier to make than traditional bulgogi. For starters, this recipe calls for ground beef instead of marinated grilled slices of beef. And instead of soy sauce and sugar, I’m using coconut aminos and coconut sugar. If you look at the recipe below, you’ll see the ingredients list is surprisingly short given how much flavor is in this dish! I know you’re going to love this sweet and savory recipe. It has so much umami flavor!

Instant Pot Ground Beef Bulgogi by Ashley of MyHeartBeets.com

Instant Pot Ground Beef Bulgogi

Instant Pot Ground Beef Bulgogi by Ashley of MyHeartBeets.com

Instant Pot Ground Beef Bulgogi

4.87 from 15 reviews
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Ingredients
 

  • 2 tablespoons oil
  • 6 cloves garlic minced
  • 2- inch knob ginger minced
  • 2 pounds ground beef
  • ½ cup coconut sugar
  • cup coconut aminos
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Later:

  • 6 green onions thinly sliced
  • 2 tablespoons sesame oil
  • 2 teaspoons sesame seeds

Instructions
 

  • Add the oil, garlic and ginger to the Instant Pot. Press the sauté button and sauté for 2-3 minutes.
  • Add the ground beef to the pot and cook until mostly brown.
  • Add the remaining ingredients to the pot and mix well.
  • Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
  • Open the valve to quick release pressure.
  • If the meat released a lot of liquid, press the sauté button to boil off any extra liquid.
  • Stir the green onions, sesame oil and sesame seeds into the pot and serve.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Tiffany says

    5 stars
    This was really tasty & hit the spot on a -10F degree day! I only used half of the amount of called-for coconut sugar and I wouldn’t have wanted it sweeter. Subbed coconut oil for the sautéing & browning, and black sesame seeds for finishing. Served on a simple salad of chopped romaine & cucumber, with rice on the side.

  2. Julie says

    3 stars
    Well, definitely doesn’t taste like bulgogi (I found it a little bland and lacking depth), but it’s good enough for a quick weeknight dinner. I added some broccoli in to steam/simmer as well.

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