Instant Pot Korean Burrito Bowls
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Prep Time
25 mins
-
Cook Time
20 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
400 kcal
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Course
Main Course
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Cuisine
Asian
Instant Pot Korean Burrito Bowls
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
Beef Ingredients
- 1 lb flank steak
- 1 Asian pear peeled and roughly chopped
- 2 cloves garlic
- 2 tbsp ginger about 1" square knob, fresh
- 2 tbsp soy sauce low sodium
- 2 tbsp light brown sugar
- 1 tbsp gochujang (or sriracha sauce)
- 1 tbsp sesame oil
Bowl Ingredients
- 2/3 cup brown jasmine rice cooked according to package directions
- 4 cups lettuce shredded
- 1 cup kimchi
- 1/2 cup Greek yogurt plain, non-fat
- 1/2 tbsp gochujang (or sriracha sauce)
- cilantro for garnish
- jalapeño
- sesame seeds
Instructions
- Add all beef ingredients except flank steak to a food processor and blend until smooth. Set aside.
- Set Instant Pot to saute/hot. Once hot, add some sesame oil and sear flank steak on all sides. Remove from heat, then add pear mixture to Instant pot. Layer seared flank steak on top of pear mixture and spoon pear mixture over top.
- Set Instant Pot to high/manual for 20 minutes followed by natural release. You can also use a slow cooker on low for 6-8 hours.
- Once cooked, remove flank steak and allow to rest on cutting board for 5 minutes. Slice against the grain.
- Meanwhile, whisk together Greek yogurt and gochujang. Set aside.
- Arrange bowls with rice, lettuce, and kimchi. Add sliced flank steak, gochujang "mayo," cilantro, jalapeños, and sesame seeds before serving.
Nutrition Information
Show Details
Calories
400kcal
(20%)
Carbohydrates
35g
(12%)
Protein
40g
(80%)
Fat
12g
(18%)
Cholesterol
1mg
(0%)
Sodium
419mg
(17%)
Potassium
455mg
(10%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 40g | 80% |
| Fat | 12g | 18% |
| Cholesterol | 1mg | 0% |
| Sodium | 419mg | 17% |
| Potassium | 455mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
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