Crocktober 2016 :: Instant Pot Korean Beef

I LOVE my Crock Pot.

As a working mom, my Crock Pot is a staple during the Fall & Winter months.

They make my life & dinner time so much easier!

Can I get an Amen?

Every October, I post one of my favorite Slow Cooker Recipes & declare it "Crock-tober" 

It's October...that means it's the kickoff of Crock Pot Season....hence the name "Crock-tober"

I usually do a Slow Cooker Recipe Link up with my Crocktober post, but I totally forgot to mention that to all of you! This October has been crazy busy & I was out of town 2 weekends in a row, so I forgot to plan the link up.

But, I still have an amazing recipe to share with you AND TWO AWESOME giveaways on this post! So, if you do have a great slow cooker recipe to share, you can leave it in the comments!

My Crock Pot stopped working correctly after 14 years of use and I now use an Instant Pot for all my slow cooking needs. Dare I say it is even better than a Crock Pot?

You can use the Slow Cooker function on it, but I have been loving the pressure cooker function because it will pressure cook meat in 25-40 minutes & have the same taste as if were slow cooked. I am giving one away to one of you! 

I am excited to share this recipe with you. It can be made in an Instant Pot or Slow Cooker.

This is a recipe I have been making for a couple years...so glad I am finally sharing with you:

Here is what you need:

1 cup soy sauce

3/4  cup brown sugar
1 cup Beef Broth
2 Tablespoons sesame oil
2 Tablespoons rice vinegar
2 Tablespoons ground ginger
3 Tablespoons minced garlic
¹⁄₂ Tablespoon red pepper flakes
2 Tablespoons Sriracha
1 Tablespoon Sesame Seeds
3 - 4 lbs Boneless Beef Chuck roast, but into 1 inch cubes or strips
2 cups shredded carrots
3 green onions trimmed and thinly sliced
Sesame Seeds, for garnish if desired

Add Beef to Slow Cooker/Instant Pot.

In a separate bowl, Combine soy sauce, brown sugar, beef broth, sesame oil, rice vinegar, ginger, garlic, Sriracha and red pepper.

 Pour sauce mixture over Beef in Slow Cooker/Instant Pot:

 Cover & if using a Slow Cooker cook on High for 3-4 hours or Low for 5-6 hours, until meat is tender.

If using the Instant Pot, cook on the stew function (which is about 35 minutes) with the valve closed and when it's done use natural pressure release for 10-15 minutes  & then do a quick release if necessary.

Yes, you read that right....just 35 minutes!!!! I am telling you...I LOVE the Instant Pot!!

 Then, combine 3 T cornstarch and 1/8 cup water in bowl:

Pour into Slow Cooker/Instant Pot along & stir:

Add 2 cups shredded carrots & stir:

Cook for an additional 30 minutes in slow cooker (or 10 minutes in Instant Pot on warm setting)
This will help thicken up the sauce.

Look how tender the beef is....

It is falling apart!
Just 35 minutes for it to cook & get this tender! The Instant Pot is Amazing!

 Serve over cooked rice (or cauliflower rice)

For a garnish, slice green onions thinly and sprinkle on more sesame seeds.

It is full of flavor & not spicy!

Yum!

In honor of my 6th Annual Crocktober Post, I am giving away an Insta Pot! 

One lucky person will win THIS Instant Pot....a 7-in-1 Multi-Functional Cooker--Pressure Cooker, Slow Cooker, Rice Cooker, Saute/Browning, Yogurt Maker, Steamer & Warmer!

 You can keep it for yourself, give it as a present....the holiday season is right around the corner!

Like I mentioned earlier, my Crock Pot stopped working after 14 years of use and I now use an Instant Pot for all my slow cooking needs!

I am OBSESSED with it.

I have had it for about a month and I like it more than my Crock Pot....never thought I'd say that!

But....that's not all! I am also giving away a $100 Amazon Giftcard!
Use the Rafflecopter below to enter.
Giveaway ends next Monday on Halloween!

To see all my Crock-tober posts for the past 6 years, click HERE

Happy Monday & Good Luck!!!

a Rafflecopter giveaway