Korean Shredded Beef in the Instapot

This recipe is a current favorite meal prep protein in the Payne house. Yes, it takes a little extra effort to make the marinade but it’s sooooo worth it, I promise! Most of the cooking time is just waiting for instant pot to do it’s thing. You can start this first and then roast veggies and potatoes while you wait.

It’s pictured here with some oven-roasted veggies and oven roasted little potatoes. Do they have a name other than little potatoes? Mini potatoes? I dunno, but they are a great meal prep go-to when you want potatoes but don’t feel like chopping everything until you get a blister. I have this blister on my index finger that pops up sometimes after a hardcore day of meal prep, it’s totally a first world problem.

I know this recipe kinda goes against my quick-and-easy meal prep philosophy but it’s worth it because it tastes like soul food. It has all of the flavor for only 180 calories per serving (according to the myfitnesspal recipe I created, it’s 4.6 fat 4.2 carbs, 29.1 protein).

Hope you’re having a wonderful week!

Korean Shredded Beef in the Instant Pot

We usually grab a chuck roast to make this super tasty beef. This is a marinade we've been making for years that we got from nomnompaleo when we made her grassfed short ribs. This marinade works great with lean meats as well!

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 180 kcal
Author lisa

Ingredients

  • 2.5 lb chuck roast, chopped into large pieces
  • .5 tbsp salt
  • .25 tsp fresh cracked black pepper
  • .5 cup coconut aminos
  • 1 tbsp rice vinegar (or white balsamic vinegar or coconut vinegar)
  • 2 tsp fish sauce
  • 1 medium pear, asian pear, or fuji apple. peeled cored and coarsely chopped
  • 6 garlic cloves, peeled
  • 3 scallions, roughly chopped
  • 1 thumb-sized peice fresh ginger, peeled

Instructions

  1. Add a bit of oil or spray to your instant pot and turn on the "sautee" feature. Sprinkle your meat with salt and pepper and add it to the instant pot. Turn a few times letting it brown the edges. Sometimes I skip this step if I am in a hurry.

  2. Add coconut aminos, vinegar, fish sauce, pear, scallions, garlic and ginger to a high speed blender (we have a vitamix) and puree until smooth. It looks gross and smells a little odd, but trust me! Flavor is coming your way!

  3. Pour your marinade into the instant pot with the meat. Turn off the saute feature and lock the lid and make sure the pressure valve is shut. Cook on high for 45 minutes.

  4. When cooking time is up, let the pressure release on it's own by leaving the valve shut. After 25 minutes, you can go ahead and open the valve. Then I shred it up between forks (which is super easy, it should be extra tender at this point) and then I spoon it into meal prep containers for the week. DONE.

Recipe Notes

Check out this marinade recipe on it's original platform here: https://nomnompaleo.com/2017/03/27/20170327instant-pot-pressure-cooker-korean-short-ribs

 

Eat it with short ribs for a much fattier and decadent experience 🙂