Easy and Flavorful Instant Pot Vegan Bulgogi Recipe

This Instant Pot Vegan Bulgogi recipe is a delightful and savory Korean dish made with plant-based ingredients. Marinated in a sweet and tangy sauce, the vegan bulgogi is cooked to perfection in an Instant Pot, resulting in tender and flavorful bites. Serve it over steamed rice or with lettuce wraps for a satisfying and nutritious meal. This recipe is quick and easy, making it a great weeknight dinner option.

Ingredients

• 1 cup textured vegetable protein (TVP) or plant-based protein of choice
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon sesame seeds
• 1/2 cup vegetable broth
• 2 green onions, chopped
• 1 tablespoon cornstarch or arrowroot powder
• Cooked rice or lettuce wraps, for serving

Directions

1. In a bowl, mix together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, gochujang, sesame seeds, and vegetable broth.
2. Add the textured vegetable protein (or plant-based protein) to the Instant Pot.
3. Pour the marinade over the protein and stir well to coat.
4. Close the Instant Pot's lid and set the valve to the sealing position.
5. Cook on high pressure for 5 minutes.
6. Once the cooking time is complete, carefully release the pressure manually.
7. In a small bowl, whisk together cornstarch or arrowroot powder with 2 tablespoons of water to make a slurry.
8. Select the 'Saute' function on the Instant Pot and add the slurry to the pot.
9. Cook for a few minutes, stirring constantly, until the sauce thickens.
10. Turn off the Instant Pot and let the bulgogi rest for a few minutes.
11. Serve the vegan bulgogi over cooked rice or use lettuce wraps for a lighter option.
12. Garnish with chopped green onions and additional sesame seeds, if desired.
13. Enjoy!

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