Korean Sticky Chicken & Rice Bowls
Serves 4. Ready in 35 min.
Instant Pot Beef Potjie with Gochujang Gravy and Dumplings
A potjie without standing around a fire for three hours? Yes, please. Beef, mushrooms and baby potatoes get cosy in a gochujang gravy in the Instant Pot, with fluffy yoghurt dumplings on top. And yes, you get two dumplings.
- Serves
- 6
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 hr 20 min
Per serving, estimated
- Calories
- 371
- Protein
- 33g
- Carbs
- 35g
- Fat
- 10g
- Fibre
- 3g
Worked out from the ingredients as listed. Not lab-tested, and brands vary, so check your own labels if you are tracking closely.
Ingredients
- 750 g lean beef cubes
- 10 ml oil
- 1 onion
- 3 garlic cloves
- 2 carrots
- 200 g mushrooms
- 250 g baby potatoes
- 500 ml beef stock
- 30 g gochujang paste
- 15 ml soy sauce
- 15 g tomato paste
- 150 g self-raising flour
- 100 g plain low-fat yoghurt
- 40-60 ml water for dumpling dough
Method
- On Sauté, brown beef in batches and remove.
- Soften onion, garlic, carrots and mushrooms; add tomato paste and gochujang.
- Deglaze with stock; add soy, beef and potatoes. Pressure-cook High 30 minutes; allow 10 minutes natural release.
- Mix flour, yoghurt and enough water into soft dough; shape 12 small dumplings.
- Open lid, add dumplings over simmering stew and cover with a regular lid on Sauté Low for 12-15 minutes until fully cooked.
