This rich, flavorful Korean-inspired beef is cooked in the pressure cooker. With tender beef, soft potatoes, and a sweet-savory sauce, it’s the perfect weeknight comfort food, no marinades or complicated steps needed. This recipe is fodmap friendly, gluten free and paleo friendly.

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Ingredients

500g beef chunks (any stewing cut works well)
2 medium white potatoes, thickly sliced
300ml water
1 beef stock cube (or 1 tsp beef stock powder)
2 tablespoons rice vinegar
2 tablespoons maple syrup
1 tablespoon garlic oil
1 teaspoon ground ginger

Method

Turn the pressure cooker to saute mode and sear the beef so it’s just cooked lightly on the outside.
Add all the ingredients to the pressure cooker.
Put to high pressure and cook for 40 minutes.
Once done let the pressure release naturally and check the beef tenderness.
If the beef is done, drain most of the liquid but still leaving some, this will be made in to the sauce.
I squashed some of the potatoes to make the gravy thicker. If you want you can add corn flour or flour to thicken.

Optional Additions

Add sliced carrots or mushrooms for more veg
Sprinkle with spring onion or sesame seeds before serving
Add a dash of chili flakes for extra depth if you like it spicy

Why You’ll Love It

One-pot wonder: easy to prep and even easier to clean
Naturally gluten-free (if using GF stock)
Hearty, wholesome and warming
Great for meal prep, leftovers taste even better the next day

Korean Style Beef (Pressure Cooker)

Recipe by Clare

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Prep Time 5

Cook Time 40

Total Time 45

Servings 2 people

Equipment

pressure cooker

Ingredients

500 g beef chunks any stewing cut works well
2 medium white potatoes thickly sliced
300 ml water
1 beef stock cube or 1 tsp beef stock powder
2 tbsp rice vinegar
2 tbsp maple syrup
1 tbsp garlic oil
1 tsp ground ginger

Instructions

Turn the pressure cooker to saute mode and sear the beef so it’s just cooked lightly on the outside.
Add all the ingredients to the pressure cooker.
Put to high pressure and cook for 40 minutes.
Once done let the pressure release naturally and check the beef tenderness.
If the beef is done, drain most of the liquid but still leaving some, this will be made in to the sauce.
I squashed some of the potatoes to make the gravy thicker. If you want you can add corn flour or flour to thicken.