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Ingredients
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1 tablespoon butter
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½ onion, sliced
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10 cloves garlic, diced
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1 (1 inch) piece ginger root, peeled and grated
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2 tablespoons seasoned rice vinegar
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3 pounds chuck roast, trimmed and cut into several large pieces
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½ cup brown sugar
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⅓ cup soy sauce
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1 tablespoon sesame oil
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1 tablespoon chile-garlic paste
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salt and ground black pepper to taste
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion and cook until soft, about 5 minutes. Add garlic and ginger and cook until aromatic, about 30 seconds more. Deglaze the pot with vinegar and scrape the bottom. Add chuck pieces, brown sugar, soy sauce, sesame oil, chile-garlic paste, salt, and black pepper.
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Close and lock the lid; be sure vent is closed. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove beef and shred.
Nutrition Facts (per serving)
241 | Calories |
15g | Fat |
13g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 241 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 6g | 30% |
Cholesterol 54mg | 18% |
Sodium 516mg | 22% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 0g | 1% |
Total Sugars 10g | |
Protein 14g | 28% |
Vitamin C 2mg | 2% |
Calcium 23mg | 2% |
Iron 2mg | 10% |
Potassium 168mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.