Cooked - Pressure Cooker Braised Chuck over Rice

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pressure Cooker Braised Chuck over Rice

6.0

2½ lbs fatty chuck, cubed (can use from frozen)

1 tbsp neutral oil (e.g., avocado or grapeseed)

1 medium onion, sliced

4 cloves garlic, minced

1-inch knob fresh ginger, grated

½ cup soy sauce (low sodium preferred)

⅓ cup brown sugar (or ¼ cup for less sweet)

¼ cup rice vinegar (or mirin)

¾ cup water or beef broth

2 tsp sesame oil

1–2 tsp red pepper flakes or gochugaru (optional for heat)

2 scallions, sliced (for garnish)

Sesame seeds (for garnish)

Cooked jasmine or short grain rice (for serving)

Brown the Beef (Optional): Set your Instant Pot to Sauté mode. Add oil and brown beef cubes in batches. Remove and set aside.
Sauté Aromatics: Add sliced onion to the pot and sauté 2–3 minutes. Add garlic and ginger; stir for 30 seconds until fragrant.
Deglaze: Pour in soy sauce, vinegar, and water/broth. Scrape up any brown bits with a wooden spoon.
Add Beef Back In: Add browned (or frozen) beef back to the pot. Stir in brown sugar, sesame oil, and chili flakes (if using).
Pressure Cook: Lock the lid. Set to High Pressure for 45 minutes. Let natural release for at least 15–20 minutes.
Finish: Open lid, shred or break up beef gently with tongs. Optional: Simmer on Sauté mode 5–10 min to reduce liquid slightly. Taste and adjust: more soy for salt, sugar for sweetness, vinegar for brightness.
Serve: Spoon over warm rice. Garnish with sliced scallions, sesame seeds, and optional quick cucumber pickles, kimchi, or steamed bok choy on the side.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 58 weeks ago

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