Instant Pot Galbi Jjim

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pat the beef very dry with paper towels.

Step 2

Set the Instant Pot to Sauté on High. Add the oil. Working in 2–3 batches, sear the beef for about 2 minutes per side, browning 2–3 sides of each piece. Transfer the browned beef to a plate.

Step 3

Pour 1/4 cup water into the Instant Pot. Scrape the bottom thoroughly to loosen all of the browned bits and make sure nothing is stuck to the pot.

Step 4

Add the onion, then return the beef to the pot. Pour the entire bottle of galbi marinade over the beef. Do not stir.

Step 5

Seal the Instant Pot and cook on High Pressure for 38 minutes. Allow the pressure to release naturally for 15 minutes, then release the remaining pressure.

Step 6

Open the pot and add the carrots and potatoes, gently pushing them into the cooking liquid.

Step 7

Seal and cook on High Pressure for 4 minutes. Immediately quick release the pressure when cooking is complete. For softer vegetables, cook for 5 minutes instead.

Step 8

Carefully remove the beef and vegetables. Set the Instant Pot to Sauté and simmer the sauce uncovered for 5–10 minutes, or until slightly reduced and glossy. Skim off excess fat if desired.

Step 9

Return the beef and vegetables to the sauce and gently toss to coat.

Step 10

Serve hot with steamed rice. Garnish with sliced green onions and sesame seeds if desired.

Step 11

Note: The 1/4 cup water helps deglaze the pot and reduces the chance of a Burn warning from the sugary galbi marinade. Cooking the vegetables separately from the initial beef pressure cycle keeps the potatoes and carrots from falling apart.