Instant Pot Korean BBQ Beef Bowls–thinly sliced beef drizzled with a flavorful homemade sesame dressing and served on top of rice or noodles. Add in some bell peppers and cabbage for color and crunch!
Instant Pot Korean BBQ Beef Bowls
I have never seen my daughter eat so fast as when she ate her rice bowl last night. She dug in and ate until it was all gone. She is not a huge eater (unlike Sky and me) so that’s saying something!
Let me just say that I am not a fan of buying ingredients that you’ll only use for one recipe. However the chili garlic sauce I purchased for the sesame dressing was worth the 2 bucks. The dressing is sooooo good! And you’ll have leftovers you can use on salad or another meal in the future.
How to serve Korean Beef Bowls
There are so many options on how to serve the beef and dressing. Try serving the beef and dressing over…
- Ramen noodles
- Rice noodles
- Brown or white rice
- Cauliflower rice (for a low carb option)
- Spinach salad
- Thinly sliced red and yellow bell peppers
- Chopped cabbage with some crispy fried wonton noodles
The Beef: Eye of Round
The meat option I chose to use for these Instant Pot Korean BBQ Beef Bowls was an eye of round roast. I had success with it on the steak bomb sandwiches and knew that it would work well here too. It’s different from a normal roast I’d typically use in the Instant Pot (like a chuck roast) because it’s very lean. You only need to use a 5 minute pressure cook time but it’s the 25 minute natural pressure release that allows the meat to sit and continue to cook through. The middle of the roast will be pink but it will still be cooked to proper temperature (145°F). The meat is then sliced as thin as possible with a sharp serrated bread knife. One 365 Days reader said, “I used my electric knife (that I only use on holidays) to cut it super thin!” If I had an electric knife I’d be doing that too! You’ll be surprised at how much meat you can get out of a 2 pound roast! Usually with roast it shrinks down so much but not with eye of round. Plus it fairly inexpensive. Use the leftovers in nachos, sandwiches, stir fry, etc.
How to make Eye of Round Roast in the Instant Pot (video)
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Thinly sliced beef drizzled with a flavorful homemade sesame dressing and served on top of rice or noodles. Add in some bell peppers and cabbage for color and crunch!
For the beef:
- 2 pound eye of round roast
- Kosher salt and fresh cracked pepper
- 2 Tbsp canola or vegetable oil
- 1 1/2 cups beef broth
For the dressing:
- 2/3 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 1 Tbsp fresh minced gingerroot
- 1 Tbsp sesame oil
- 2 Tbsp brown sugar
- 2 Tbsp chili garlic sauce (find in the Asian section at grocery store)
- 1 Tbsp minced garlic
For the bowls:
- Hot cooked rice or noodles
- Chopped cabbage
- Thinly sliced red bell pepper
- Sesame seeds
- Pat roast dry with paper towels. Press kosher salt and pepper into the meat on all sides.
- Turn Instant Pot to sauté setting. When display says HOT add in the oil and swirl it around. Place roast into Instant Pot and let brown on one side for 5 minutes and then turn over and brown for another 5 minutes. Move the roast out of the pot. Pour broth into pot and scrape bottom of pot so that nothing is sticking. Add the roast back into the pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 25 minutes (yes 25 minutes). Remove the lid. Place meat on a cutting board and let rest for 5-10 minutes.
- Use a serrated bread knife (or electric knife) to carve meat as thin as possible (against the grain).
- Whisk all the dressing ingredients together well.
- Assemble bowls by piling rice or noodles into a bowl, topping with some cabbage, red bell pepper, sesame seeds and finally the thinly sliced meat. Drizzle the dressing over the top and toss well. Taste test and add more dressing as needed. Eat and enjoy!
Recipe adapted from Pinch of Yum
- Category: Beef
- Method: Instant Pot
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