Instant Pot Korean Beef

• Produce

  • 5 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 Pear or granny smith apple

• Canned Goods

  • 1 cup Beef broth

• Condiments

  • 1/2 cup Soy sauce

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • 4 pounds bottom roast, cut into cubes
  • juice or one large orange or 2 small

Found on cookiesandcups.com

Ingredients

• 4 pounds bottom roast, cut into cubes
• salt and pepper
• 2 tablespoons olive oil
• 1 cup beef broth
• ½ cup soy sauce
• 5 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 1 pear or Granny Smith apple peeled and chopped
• juice or one large orange or 2 small

Directions

• Season the cubed roast liberally with salt and pepper.
• Heat Instant Pot to saute. Once the pan is hot coat the pan with the olive oil and in batches brown the meat on all the sides. Transfer meat to a plate while you’re working.
• Once all the meat is browned de-glaze the pan with the beef broth, scraping up all the browned bits.
• Pour in the soy sauce and stir to combine.
• Return all the meat back to the pan and then place the garlic, ginger and pear on top of the meat, stirring lightly to slightly combine.
• Finally add in the orange juice.
• Place the lid on your Instant Pot and using the manual button on high pressure set to 45 minutes. Make sure the valve is closed.
• Once the pot is done, release the steam and shred meat using a fork.
• Serve over rice