Instant Pot Korean-Mexican Shredded Beef Bowls (Gluten-Free)
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By Justin Eppley
Instant Pot Korean-Mexican Shredded Beef Bowls (Gluten-Free)
Updated at: Thu, 18 Jun 2026 23:03:35 GMT
Nutrition balance score
Unbalanced
Glycemic Index
42
Low
Glycemic Load
8
Low
Nutrition per serving
Calories640.7 kcal (32%)
Total Fat43.8 g (63%)
Carbs19.1 g (7%)
Sugars9.3 g (10%)
Protein41.7 g (83%)
Sodium1159.8 mg (58%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 lbsbeef chuck roast
cut into large chunks
1 Tbspavocado oil
1onion
medium, sliced
5cloves garlic
minced
1 Tbspfresh ginger
grated
3 Tbsptamari
gluten-free
2 Tbspgochujang
gluten-free
1 Tbsphoney
2juice of limes
1 cupbeef broth
1 tspcumin
1 tspsmoked paprika
For Serving
Instructions
Step 1
Set Instant Pot to Sauté. Brown beef in oil, then remove.
Step 2
Add onion and cook 3 minutes. Stir in garlic and ginger for 30 seconds.
Step 3
Add tamari, gochujang, honey, lime juice, broth, cumin, and paprika.
Step 4
Return beef to pot.
Step 5
Pressure cook on High for 55 minutes, then 15-minute natural release.
Step 6
Shred beef directly in the pot and toss with the sauce.
Step 7
Serve over rice with cabbage, avocado, cilantro, lime, and sesame seeds.
Notes
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