Pressure Cooker Korean Beef Bowl

Step 1

Turn the electric pressure to saute and add 1 Tbsp. sesame oil.

Step 2

When the oil is hot, add the sliced mushrooms and saute for 2-3 minutes or until tender. Remove the mushrooms from the pot and set aside.

Step 3

Add 1 Tbsp oil to the pot along with the hamburger, garlic and ginger. Using your meat chopper, chop the meat to break it apart as it cooks for 2-3 minutes.

Step 4

Add the soy sauce, 2 Tbsp. vinegar, 1 Tbsp. sugar, sriracha, rice and water to the pot. Give a quick stir until mixed well. (Hamburger can still have some pink left in it).

Step 5

Place the lid on the pressure cooker and turn the knob to seal. Cook on high pressure for 4 minutes.

Step 6

Meanwhile, peel and thinly slice the carrots and cucumber and add to a small bowl. Add 1/2 c. vinegar and 1 tsp. sugar to the veggies and give them a quick stir. Press them down tightly so they are all covered with vinegar.

Step 7

When the pressure cooking is complete, allow the pot to sit while you do a natural pressure release for 10 minutes.

Step 8

After 10 minutes has passed release any additional pressure by turning the knob to vent. Remove the lid and using a fork fluff the meat and rice mixture.

Step 9

Stir the mushrooms into the meat mixture or serve them on the side. Divide the meat and pickled vegetables between 4 bowls.

Step 10

Top each bowl with 1 Tbsp. green onions and an extra drizzle of sriracha for additional spice if preferred. Enjoy!