Korean Style Pot Roast: Pressure Cooker Recipe
This Korean Style Pot Roast is pressure-cooked to juicy perfection with bold gochujang, soy, garlic, and fresh ginger flavor that will make your dinner unforgettable.
Equipment
- 1 Pressure Cooker or Dutch oven
Ingredients
Main Ingredients
- 1 cup low-sodium beef broth
- ¾ cup low-sodium soy sauce
- 3 tablespoons garlic chili sauce
- 3 tablespoons gochujang Korean chili paste
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- ¼ cup light brown sugar firmly packed
- 2 tablespoons vegetable oil
- 3 to 3 ½ pounds boneless beef chuck roast
- salt and pepper to taste
- 1 cup yellow onion finely chopped
- 1 tablespoon grated fresh ginger
- 4 to 6 cloves garlic finely chopped
- 2 tablespoons cornstarch whisked with ¼ cup water
Instructions
Instructions
- Preheat oven or prep pressure cooker. Ensure sealing ring and float valve are correctly set.
- Whisk together broth, soy sauce, garlic chili sauce, gochujang, sesame oil, vinegar, and brown sugar. Set aside.
- Season roast with salt and pepper thoroughly.
- Heat oil and brown roast on all sides, about 3-4 minutes per side until crusted.
- Pour sauce over roast and lock lid. Cook on high pressure for 60-70 minutes and slow release for 15 minutes.
- Remove roast and shred with forks. Thicken sauce with cornstarch mixture over heat.
- Return shredded beef to sauce. Stir to coat and serve warm.
Notes
Can be served with steamed rice or mashed potatoes. Top with sesame seeds if desired.