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Instant Pot Korean Beef and Rice

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I confess, this Instant Pot Korean Beef and Rice recipe is Nigella Lawson’s Slow-Cooker Korean Beef and Rice Pot, from Simply Nigella, but pressure cooked instead. The recipe is fantastically simple (only 6 ingredients and NO CHOPPING!) and gives a satisfying, salty, spiky one-pot dish to dig into. Yes, no chopping and only one pot to wash up. You can’t say fairer than that.

 

If you’re feeling fancy, then snip some fresh coriander onto the beef and rice as you serve. And if  you could handle a tiny bit more prep and washing up then the Instant Pot Korean Beef and Rice is beautifully complemented by some steamed pak choi or tenderstem broccoli with a sprinkling of soy sauce and sesame seeds.

This Instant Pot Korean beef and rice calls for gochujang which is a Korean fermented chilli paste that simultaneously brings savoury, sweet and spicy notes to the dish. The good news is that you can now buy this in some supermarkets (certainly Waitrose at time of writing) but the slightly less good news is that it’s definitely better from an Asian grocery store, like the tub shown in the photo. Also I definitely prefer dark rather than light soy sauce for this as it is less salty and gives a darker, stickier finish. But don’t worry, whichever gochujang or soy you use, the results will still be great!

For some alternative versions of the recipe, try throwing in approx. 250g frozen soy beans at the start. They do lose their bite and vibrant colour but they are still a worthy addition and act as the equivalent of kidney beans in chilli.

Alternative rice or grains are also excellent in this. I happened to have a mix of short-grain white rice, farro & pearl barley which worked really well, but I suspect any rice or grains would  go down a treat.

To slow cook: at step 3 cook on low for 4 hours until the rice has lost its chalky rawness, the beef is tender and the water has been absorbed leaving a sticky sauce. Stir in the beansprouts and leave to stand for 5 minutes before serving.

To oven cook: preheat to 180°C/gas mark 4. Mix all of the ingredients (except beansprouts) in an ovenproof dish with a tight-fitting lid. Stir in the can of water as specified as well as an extra 125ml of water. Put the lid on and cook for 2-2.5 hours until the rice has lost its chalky rawness, the beef is tender and the water has been absorbed leaving a sticky sauce. Stir in the beansprouts and leave to stand for 5 minutes before serving.

Instant Pot Korean Beef and Rice
Instant Pot Korean Beef and Rice
Print Recipe
Servings
6 people
Servings
6 people
Instant Pot Korean Beef and Rice
Instant Pot Korean Beef and Rice
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Put all of the ingredients, except the beansprouts, into the Instant Pot.
  2. Fill the empty tomato can with cold tapwater and add to the rest of the ingredients, swilling the can as you go to extract the last remnants of the tomatoes.
  3. Stir to combine then put the lid on the Instant Pot. Set the valve to "sealing" and cook on high pressure for 20 minutes.
  4. When the time is up, carefully open the valve to do quick press release. The rice will have lost its chalky rawness, the beef will be tender and the water will have been absorbed leaving a sticky sauce.
  5. Remove the lid and stir in the beansprouts.
  6. Leave to stand for five minutes for the beansprouts to soften, then serve.
Recipe Notes

To slow cook: at step 3 cook on low for 4 hours until the rice has lost its chalky rawness, the beef is tender and the water has been absorbed leaving a sticky sauce. Stir in the beansprouts and leave to stand for 5 minutes before serving.

To oven cook: preheat to 180°C/gas mark 4. Mix all of the ingredients (except beansprouts) in an ovenproof dish with a tight-fitting lid. Stir in the can of water as specified as well as an extra 125ml of water. Put the lid on and cook for 2-2.5 hours until the rice has lost its chalky rawness, the beef is tender and the water has been absorbed leaving a sticky sauce. Stir in the beansprouts and leave to stand for 5 minutes before serving.

This Instant Pot Korean beef and rice calls for gochujang which is a Korean fermented chilli paste that simultaneously brings savoury, sweet and spicy notes to the dish. The good news is that you can now buy this in some supermarkets (certainly Waitrose at time of writing) but the slightly less good news is that it's definitely better from an Asian grocery store, like the tub shown in the photo. Also I definitely prefer dark rather than light soy sauce for this as it is less salty and gives a darker, stickier finish. But don't worry, whichever gochujang or soy you use, the results will still be great!

For an alternative version of the recipe, try throwing in approx. 250g frozen soy beans at the start. They do lose their bite and vibrant colour but they are still a worthy addition and act as the equivalent of kidney beans in chilli.

Alternative rice or grains are also excellent in this. I happened to have a mix of short-grain white rice, farro & pearl barley which worked really well, but I suspect any rice or grains would  go down a treat.

Instant Pot Pork Vindaloo

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Another hotty! This Instant Pot Pork Vindaloo recipe makes its presence known without being a thug.

Vindaloo derives its name from Portugese and usually includes garlic and vinegar, the vinegar lifting the rest of the ingredients. This dish is usually claimed as a dish of the Indian region of Goa where it was imported with the Portugese settlers and was first adopted as an Indian curry. Today it is famous, or perhaps infamous, as a fiery UK restaurant staple.

Instant Pot Pork Vindaloo Ingredients

This Instant Pot Pork Vindaloo is slightly unusual as its main ingredient is pork but it would work equally well with lamb, beef or chicken. Pork is a less common meat used in the mainly Hindu and Muslim dominated India, but Indian Christians do.

Instant Pot Pork Vindaloo Browned Onions

Instant Pot Pork Vindaloo Marinated Pork in Pot

Vindaloos are notoriously VERY, VERY hot but you can temper the heat to your own taste by increasing or decreasing the amount of chilli included. This version, a very simplfied version for the Instant Pot adapted from Madhur Jaffrey’s Indian Cooking, gives a gratifying kick of heat without blowing your socks off!

Instant Pot Pork Vindaloo Ready for Pressure Cooking

Instant Pot Pork Vindaloo Finished in Pot

Notes

*If you have time or wish to do some prep ahead, marinate the pork in the spice/vinegar mix overnight. In this case add all of the marinated pork in its spice mix in step 3 and skip step 4. This is the method used in the photographs and will not only deepen the flavours but will tenderize the pork while it’s in contact with the vinegar.

*Vindaloo often includes potato. If you fancy this tweak add approx 500g of peeled, 2cm-cubed potatoes with the water.

*As with most curries or stew-type dishes, this Instant Pot Pork Vindaloo will develop in flavour if prepared a day or two in advance, stored in the fridge then thoroughly reheated for serving.

*For a traditional stovetop version, follow the same method but in a saucepan on the hob and replace steps 6 & 7 by simmering gently for 1 hour.

If you’re looking for some easy rice to mop up all that spiky sauce then look no further than my Instant Pot Rice. And for a vegetable curry to serve alongside it try my Instant Pot Aubergine and Tomato Curry. Or if you’re looking for spice but that’s not a curry, try my Instant Pot Chilli recipe.

Instant Pot Pork Vindaloo Finished Dish
Instant Pot Pork Vindaloo
Print Recipe
Servings
6
Servings
6
Instant Pot Pork Vindaloo Finished Dish
Instant Pot Pork Vindaloo
Print Recipe
Servings
6
Servings
6
Ingredients
Spice Paste
Servings:
Instructions
  1. Set the Instant Pot to Sauté on "normal".
  2. Heat 2 tbsp of the the oil in the Instant Pot then add the onions. Cook until softened and starting to brown - approx. 10 minutes.
  3. Remove the onions from the pan and set aside. Add the rest of the oil and brown the pork cubes. Do this in batches so the meat sears and doesn't poach in its own juices. Once all of the pork is browned set to one side.
  4. Mix all of the spice paste ingredients in a bowl then add to the Instant Pot. Cook through for approximately 1 minutes then return the pork and the onions to the pot.
  5. Stir in one Instant Pot cup of water (180ml).
  6. Turn the Instant Pot valve to "sealing", and press the Meat/Stew function button. The Instant Pot will automatically cook the curry on high pressure for 35 minutes.
  7. At the end of cooking time you can either do a quick pressure release or leave the pot to release pressure naturally if you don't need to eat straight away.
Recipe Notes

*If you have time or wish to do some prep ahead, marinate the pork in the spice/vinegar mix overnight. In this case add all of the marinated pork in its spice mix in step 3 and skip step 4. This is the method used in the photographs and will not only deepen the flavours but will tenderize the pork while it's in contact with the vinegar.

*Vindaloo often includes potato. If you fancy this tweak add approx 500g of peeled, 2cm-cubed potatoes with the water.

*As with most curries or stew-type dishes, this Instant Pot Pork Vindaloo will develop in flavour if prepared a day or two in advance, stored in the fridge then thoroughly reheated for serving.

*For a traditional stovetop version, follow the same method but in a saucepan on the hob and replace steps 6 & 7 by simmering gently for 1 hour.

Instant Pot Aubergine Tomato Curry

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In honour of the very last day of Veganuary (yes, apparently that’s a ‘thing’ now), here’s a tasty little number that will definitely drag you through to the inevitable flesh and dairy binge that will come tomorrow. This Instant Pot aubergine tomato curry not only has no meat or dairy but is spicy vegetable treat that is quick to fix.

Now, don’t get me wrong, you eat what you like, when you like. Far be it for me to criticise or judge. I’m just not a massive fan of the guilt associated with the fundamental daily need for eating. I’m not claiming I don’t succumb to that guilt as much as the next person but I try to not get too hung up when choosing my next delicious mouthful. A moment on the lips IS NOT a lifetime on the hips – it’s just food, get over it.

Anyway, I applaud those choosing Veganuary – going vegan for January – as an altruistic act in aid of animal welfare. But for most of us I imagine the appeal is that we’re faced with the usual state of affairs of having commenced the month with an over-indulgent Christmas and New Year, and wanting to cut back a bit. It does make sense but it also smacks a little of holier-than-though self-flagellation at a time which is already statistically proven to be the most depressing period of the year. (Trust me. My birthday’s in January and it barely touches the sides in perking the loathsome month up).

So maybe it’s not the idea but just the timing. Perhaps what I’m actually saying is, yes, let’s give veganism a go, even for a whole month if you must, but just don’t make it January. So how about Vegebruary? Or, possibly wait until we’re feeling properly on top with the year and do Vegust? (Ok, that’s ridiculous, we’ll definitely want the BBQs out then and I don’t know about you but a vegan BBQ just doesn’t cut the mustard). Ok, as we’re friends, let’s meet somewhere in the middle and go for Vegay. Yep, that’s the one, Vegay it is. I’ll start my petition now.

Where was I? Oh yes, a tasty little number. So as much as I have issues with this whole going vegan for January thing, there’s one aspect that is definitely in it’s favour and that’s the little push to try something new, and hence this recipe. Indeed there’s a whole new movement coming out of the brewing industry called Tryanuary. The philosophy here being to support local producers and try new beers. But it inspires me to try new things generally in January, to spice things up a bit against the bleak, grey backdrop.

So in pursuit of trying something new this January, I tried this Instant Pot aubergine tomato curry.

Instant Pot Aubergine Tomato Curry Ingredients

Who needs meat and dairy when you have an easy, satisfying Instant Pot aubergine tomato curry in front of you with a simple helping of basmati rice on the side? And for a simple rice method, you can do this in the Instant Pot too: Instant Pot rice.

Instant Pot Aubergine Tomato Curry Ingredients

This recipe is an adaptation from The Hairy Bikers Great Curries book. As always, I’ve simplified and adapted the recipe for pressure cooking in the Instant Pot, but it can be cooked on the hob following the same method, just simmer for 20 minutes in a pan on the hob at the end.

Instant Pot Aubergine Tomato Curry

This curry is ample on its own but of course from tomorrow feel free to pair it with some meat curries too and a dash of raita on the side. Happy Veganuary!

If you’d like some more vegan inspiration then check out my Instant Pot lentil and lemon soup or Instant Pot courgette pasta sauce. Or if you’re planning a curry night and would like a meat option too, try my Instant Pot beef short rib phall.


Instant Pot Aubergine and Tomato Curry
Instant Pot Aubergine and Tomato Curry
Print Recipe
Servings
6
Servings
6
Instant Pot Aubergine and Tomato Curry
Instant Pot Aubergine and Tomato Curry
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Trim the aubergine and chop them into 1.5cm cubes. Put them in a large bowl, season with lots of black pepper and toss with 3 tbsp of the vegetable oil.
  2. Set the Instant Pot to Sauté "normal". When it's ready fry the aubergine in 3 or more batches so it is browned on all sides. Don't let it stew in its own juices. Drain the cubes on a tray lined with kitchen paper.
  3. Pour another tablespoon of oil into the Pot and sauté the onions, stirring regularly, until soft and golden brown.
  4. Add the remaining tablespoon of oil to the onions in the pot. Add the garlic, garam masala and chilli powder. Cook for 2 minutes stirring constantly.
  5. Add the water, sugar, salt, and bay leaf to the pot. Return the aubergines then finally add the tomatoes.
  6. Set the Instant Pot to manual for 5 minutes on high pressure. when the Pot is finished, do quick pressure release. Give the curry a good stir and if it seems a little runny then reduce the sauce by simmering using the Sauté function on "more".
  7. To finish stir through the lemon juice and fresh coriander and season to taste with salt and freshly ground black pepper.
Recipe Notes

This curry can also be cooked on the hob following the same method, just simmer for 20 minutes in a pan on the hob at the end.

Instant Pot Broccoli and Stilton Soup

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Given that were are in that post-Christmas period, I’m sure it won’t take a great leap of imagination to guess how this recipe came about – leftover Stilton that needed using up.

However, trust me, I’m not normally the kind of girl who can’t accurately estimate festive-cheese consumption, thus I confess to having made a different kind of error this Christmas – driving 2 hours to visit my my sister, only to discover I had left her Stilton gift in the fridge – aggh! Thus I found myself with my own planned Stilton stash, in addition to this Christmas present oversight. What to do?

There are plenty of interesting ways that Stilton can be used, crumbled on a jacket potato with crispy bacon, tossed in a salad with some walnuts and pear or along with leeks in a pasta bake. Indeed it can also be frozen and will tolerate a couple of months in the freezer.

However, the obvious solution sprang to mind as I quickly realised that I had never actually made broccoli and Stilton soup before, despite having enjoyed it on numerous occasions, albeit at another cook’s hands.

Naturally I turned immediately to the Oracle that is Nigella Lawson and was greatly inspired by her recipe in her “Nigella Express” book. I thought the use of frozen broccoli was a particular boon – incredibly convenient and preserving as many precious nutrients as possible. Of course you could substitute fresh broccoli if that is what you have available.

So one thought led to another and it wasn’t too great a leap to realise what a simple and delicious recipe this would be using the Instant Pot.

I’ll summarise the method for you now – bung ingredients in pot, switch on, once cooked use a hand blender directly in the pot and it’s soup for lunch, here we come! (If you insist on a slightly more detailed methodology and indeed an idea of the ridiculously simple ingredients, then do read on, you demanding reader you.)

 


Instant Pot Broccoli and Stilton Soup
Print Recipe
Servings
6
Servings
6
Instant Pot Broccoli and Stilton Soup
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. I boil the kettle for the stock whilst preparing my other ingredients to speed up the process, but using cold water works just the same.
  2. Place all ingredients in the Instant Pot. Set the valve to "sealing".
  3. Set the Instant Pot to "Manual" at high pressure for 3 minutes.
  4. Once done, do quick release by opening the pressure valve.
  5. Blend the soup in the Instant Pot using a hand blender and serve.
Recipe Notes

This recipe can also be cooked on the hob - just pop the ingredients in a saucepan and simmer for 5 minutes.

Instant Pot Ragu

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I first made this recipe on a cookery course in Italy. The ingredients are the same but obviously the method is different. There they simmered on the hob for 2 hours whereas here I pressure cook in an Instant Pot for 20 minutes.

This recipe produces a beautiful light and tasty ragu that can be served with spaghetti or tagliatelle, layered in lasagna or as a topping for a jacket potato.


Instant Pot Ragu
Print Recipe
Servings
6
Servings
6
Instant Pot Ragu
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Set the Instant Pot to Sauté "normal".
  2. Add the oil and when it is hot add the onion, carrot, celery, bay leaf, garlic and bacon. Sauté slowly until the vegetables have softened and the bacon has cooked through.
  3. Raise the temperature of the Instant Pot by canceling the Sauté function then resetting it to Sauté "more." Add the meat and quickly brown it in the pot, stirring constantly to break it up.
  4. Cancel the Sauté function. Remove the bay leaf and add the rest of the ingredients. Close the lid and turn the valve to "sealing". Set the Instant Pot to high pressure cooking by pressing "Manual" and adjust cooking time to 20 minutes.
  5. Once cooked either do quick pressure release if the sauce is needed immediately, otherwise allow the pressure to release naturally.
  6. Serve with spaghetti or tagliatelle and a generous sprinkling of grated parmesan.

Instant Pot Chilli

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Chilli is such a staple meal in our house that I barely think of it as “Mexican” food any more but just a midweek go-to dinner. However, over the years of experimenting I’ve been frustrated by not finding a satisfactory recipe for it. It didn’t matter what I did, the mince would come out lumpy and dry, and would somehow not be incorporated with the surrounding sauce.

Finally Nigella came to the rescue! In her excellent book Nigella Express you will find this little gem of a recipe. I don’t quite know why but it just works and, unlike other chilli recipes, doesn’t require hours of cooking.

Of course I can never stop myself tweaking recipes and what I present to you here not only has different ingredients but an entirely different method as I cook the chilli under pressure in my Instant Pot. In particular I’ve spiced it up with the addition of fresh chilli as well as smoked paprika. And I’ve played  with the umami notes by substituting mushroom ketchup (Geo Watkins) for Worcestershire sauce, but both are good or even Marmite will create a similar effect.

Like with any stew-type dish, the chilli will deepen in flavour if cooked a few days in advance of eating. I find even a stint in the freezer improves the flavour of stews and curries.

So with Halloween on the horizon and Bonfire Night hot on its heals tuck into this warming recipe and smiles all round!

Chilli con carne
Chilli
Print Recipe
Servings
6 people
Servings
6 people
Chilli con carne
Chilli
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Items to sauté at start
Ingredients to stir in
Servings: people
Instructions
  1. Switch Instant Pot to "Sauté normal." Sauté the chorizo until it starts to relinquish its oil.
  2. Add the chilli and the beef to the pan and cook until the mince has browned.
  3. Stir in the rest of the ingredients.
  4. Cancel Sauté mode. Close lid, with vent set to "sealing". Press bean/chilli button which will pressure cook the chilli for 30 minutes.
  5. When chilli has finished cooking leave the Instant Pot to release the pressure naturally.
Recipe Notes

Serve with rice or in a jacket potato with a large dollop of sour cream and a sprinkling of grated cheddar cheese and chopped fresh coriander.

Instant Pot Courgette Pasta Sauce

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This sauce is a really delicious way of using a glut of courgettes. But no glut necessary! If you are looking for a really simple and quick dinner give this one a go.

You could also cook the pasta in the Instant Pot. In which case, make the sauce, set aside then cook the pasta. Once the pasta is done, drain and return to the instant pot and stir in the sauce. The residual heat of the pasta and the pot will reheat the sauce sufficiently.

Instant Pot Courgettes

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Instant Pot Courgette Pasta Sauce
Instant Pot Courgette Pasta Sauce
Print Recipe
Servings
2
Servings
2
Instant Pot Courgette Pasta Sauce
Instant Pot Courgette Pasta Sauce
Print Recipe
Servings
2
Servings
2
Ingredients
To serve
Servings:
Instructions
  1. Set the Instant Pot to saute. Melt the butter and the oil in the pot.
  2. Slice the courgettes in 1/2 centimetre rounds and add to pot.
  3. Saute the courgettes, stirring, until they gain a little colour.
  4. Stir in the crushed garlic and 1 cup of water then close the Instant Pot. Set to manual and pressure cook for 2 minutes.
  5. Do quick pressure release, stir and serve with pasta.
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