Ingredients1 h 20 m servings 241
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
- 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.
- 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.
Per Serving: 241 calories; 15 12.5 13.9 54 516 Full nutrition
ReviewsRead all reviews 4
Everything was great with this except for the cooking time. The meat was still slightly tough and would not shred. I stuck it in for 15 more minutes and that turned out perfectly. I recommend se...
This was outstanding! Both sons were home so I made a double batch. After reading another review I made sure to cut all the pieces no bigger than my fist and I set the cooker for 53 minutes. We ...
This one's a keeper. Due to allergies, I had to leave out the garlic chili sauce, but otherwise I stuck to the recipe with extra cooking time. I served it with Thai Chili sauce and broccoli slaw...