Savory Dae Ji Bulgogi Korean Spicy Pork cooks up flavorful and tender from your Instant Pot or Pressure cooker for a great low carb keto spicy pork dinner. Wrap up the meat in lettuce leaves and enjoy the crunchy, spicy goodness.
It’s probably heresy to make Dae Ji Bulgogi in a pressure cooker. In fact, when you think that Bulgogi means Fire Meat or Grilled meat, you have to wonder what I am up to with this heretical dish.
Let me just say–try it before you knock it.
I love grilled meat as much as the next girl. But there is something about making this meat in the pressure cooker first, and then caramelizing it, that makes for the most tender little morsels of umami goodness you have ever had.
Pressure cooking makes the meat tender, it makes the dish almost entirely hands-off, and it infuses beautiful flavor well into the meat in a way that grilling doesn’t–and you can do this in the dead of winter without stepping outside.
What’s not to love?
DO I REALLY NEED TO FOLLOW THE FINISHING STEPS AND DIRTY ONE MORE PAN TO MAKE THIS DAE JI BULGOGI??
Listen, if I tell you to do something that is a) extra work and b) extra dishwashing, you have to know there’s a good reason for it.
You must know by now how lazy/efficient I am, but also that I test everything I post.
Now I will tell you, while you could eat this straight out of the pressure cooker–this dish is ENTIRELY elevated in those 8 minutes you’re going to spend pan-searing and caramelizing it. it is out of this world good when you just go that extra step.
I should know. I tried (lots of) it both ways.
Looking for more Korean recipes? In under 30 minutes, have delicious Pressure Cooker Keto Bo-Ssäm Pork & Noodles that the whole family will enjoy!
My Beef Bulgogi recipe uses such basic ingredients yet comes out tasting so very good. Make this dish quickly and with minimal effort in your air fryer.
Also, check out my Air Fryer Korean Tacos . These tacos are crazy easy to make, and you’re going to love the flavors!
Another great pork recipe is my Hungarian Goulash ! If all you’ve ever had is the American version of Hungarian Goulash, this authentic Porkolt recipe is going to change your mind forever about Goulash!
EQUIPMENT YOU MAY NEED TO MAKE THIS INSTANT POT PRESSURE COOKER KETO DAE JI BULGOGI:
- Instant Pot Mini Duo or Instant Pot 6 quart or Instant Pot 8 Quart
- Measuring cups
- Measuring Spoons
- Cutting Board (my fav one)
- Good set of Kitchen knives
- 10 inch cast iron pan
? Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate.
Pressure Cooker Dae Ji Bulgogi Korean Spicy Pork
Ingredients
For Marinating and Cooking
- ▢ 1 lb ( 453.59 g ) Boneless Pork Shoulder , cut into short 1/4-1/2 inch slices
- ▢ 1 ( 1 ) Onion , sliced thin
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 1 tablespoon ( 1 tablespoon ) Soy Sauce
- ▢ 1 tablespoon ( 1 tablespoon ) rice wine
- ▢ 1 tablespoon ( 1 tablespoon ) Sesame Oil
- ▢ 2 packets ( 2 packets ) Splenda
- ▢ 2 tablespoons ( 2 tablespoons ) gochujang
- ▢ 1/4-1 teaspoon ( 0.25 teaspoon ) Gochugaru
- ▢ 1/4 cup ( 62.5 ml ) Water
For Finishing
- ▢ 1 ( 1 ) Sliced Onions
- ▢ 1 tablespoon ( 1 tablespoon ) Sesame Seeds
- ▢ 1/4 cup ( 25 g ) Chopped Green Scallions
Instructions
In the inner liner of your Instant Pot or Pressure Cooker, mix up all the marinating and cooking ingredients. Allow this to sit for at least an hour if possible, and up to 24 hours if you need to.
Cook at high pressure for 20 minutes and let it release pressure naturally for 10 minutes. When 10 minutes are up, release all remaining pressure.
When you open the pot, you will see the well-cooked meat and some very yummy-looking sauce.
Heat up a wide cast iron pan or some other pan that will get very hot.
To this hot pan, add the pork cubes, and the thinly sliced onion.
Let this get hot and then pour in 1/4 to 1/2 cup of the sauce. If you have the heat up high enough this sauce will start to sizzle and caramelize quickly. Mix well with the pork.
You’re trying to get this sauce to evaporate, leaving behind it’s tasty goodness onto the meat.
Once the sauce has evaporated and the onions have softened, sprinkle with sesame seeds and green onions, and serve.
You can use the rest of the sauce from your pressure cooker to serve on the side.
Substitutes: If you do not eat pork, use beef sirloin or chicken thighs. For chicken, leave the thighs whole, cook for 10 minutes under pressure and then cut up later. There is no substitute for gochujang in this recipe. if you buy it, however, I have several gochujang recipes that use this tasty goodness. It keeps well for months in the refrigerator. If you are GF, use this brand of GF gojuchang , as some varieties do contain wheat. You can sub 1 tablespoon of agave nectar or honey for the Splenda
Serving suggestions: wrap in lettuce leaves for low carb, or serve over rice.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my Instant Pot Fast & Easy Cookbook!
This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy , fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of my recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.
Savory Dae Ji Bulgogi Korean Spicy Pork cooks up flavorful and tender from your Instant Pot or Pressure cooker for a great low carb keto spicy pork dinner. Wrap up the meat in lettuce leaves and enjoy the crunchy, spicy goodness.
It’s probably heresy to make Dae Ji Bulgogi in a pressure cooker. In fact, when you think that Bulgogi means Fire Meat or Grilled meat, you have to wonder what I am up to with this heretical dish.
Let me just say–try it before you knock it.
I love grilled meat as much as the next girl. But there is something about making this meat in the pressure cooker first, and then caramelizing it, that makes for the most tender little morsels of umami goodness you have ever had.
Pressure cooking makes the meat tender, it makes the dish almost entirely hands-off, and it infuses beautiful flavor well into the meat in a way that grilling doesn’t–and you can do this in the dead of winter without stepping outside.
What’s not to love?
DO I REALLY NEED TO FOLLOW THE FINISHING STEPS AND DIRTY ONE MORE PAN TO MAKE THIS DAE JI BULGOGI??
Listen, if I tell you to do something that is a) extra work and b) extra dishwashing, you have to know there’s a good reason for it.
You must know by now how lazy/efficient I am, but also that I test everything I post.
Now I will tell you, while you could eat this straight out of the pressure cooker–this dish is ENTIRELY elevated in those 8 minutes you’re going to spend pan-searing and caramelizing it. it is out of this world good when you just go that extra step.
I should know. I tried (lots of) it both ways.
Looking for more Korean recipes? In under 30 minutes, have delicious Pressure Cooker Keto Bo-Ssäm Pork & Noodles that the whole family will enjoy!
My Beef Bulgogi recipe uses such basic ingredients yet comes out tasting so very good. Make this dish quickly and with minimal effort in your air fryer.
Also, check out my Air Fryer Korean Tacos . These tacos are crazy easy to make, and you’re going to love the flavors!
Another great pork recipe is my Hungarian Goulash ! If all you’ve ever had is the American version of Hungarian Goulash, this authentic Porkolt recipe is going to change your mind forever about Goulash!
EQUIPMENT YOU MAY NEED TO MAKE THIS INSTANT POT PRESSURE COOKER KETO DAE JI BULGOGI:
- Instant Pot Mini Duo or Instant Pot 6 quart or Instant Pot 8 Quart
- Measuring cups
- Measuring Spoons
- Cutting Board (my fav one)
- Good set of Kitchen knives
- 10 inch cast iron pan
? Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate.
Pressure Cooker Dae Ji Bulgogi Korean Spicy Pork
Ingredients
For Marinating and Cooking
- ▢ 1 lb ( 453.59 g ) Boneless Pork Shoulder , cut into short 1/4-1/2 inch slices
- ▢ 1 ( 1 ) Onion , sliced thin
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 1 tablespoon ( 1 tablespoon ) Soy Sauce
- ▢ 1 tablespoon ( 1 tablespoon ) rice wine
- ▢ 1 tablespoon ( 1 tablespoon ) Sesame Oil
- ▢ 2 packets ( 2 packets ) Splenda
- ▢ 2 tablespoons ( 2 tablespoons ) gochujang
- ▢ 1/4-1 teaspoon ( 0.25 teaspoon ) Gochugaru
- ▢ 1/4 cup ( 62.5 ml ) Water
For Finishing
- ▢ 1 ( 1 ) Sliced Onions
- ▢ 1 tablespoon ( 1 tablespoon ) Sesame Seeds
- ▢ 1/4 cup ( 25 g ) Chopped Green Scallions
Instructions
In the inner liner of your Instant Pot or Pressure Cooker, mix up all the marinating and cooking ingredients. Allow this to sit for at least an hour if possible, and up to 24 hours if you need to.
Cook at high pressure for 20 minutes and let it release pressure naturally for 10 minutes. When 10 minutes are up, release all remaining pressure.
When you open the pot, you will see the well-cooked meat and some very yummy-looking sauce.
Heat up a wide cast iron pan or some other pan that will get very hot.
To this hot pan, add the pork cubes, and the thinly sliced onion.
Let this get hot and then pour in 1/4 to 1/2 cup of the sauce. If you have the heat up high enough this sauce will start to sizzle and caramelize quickly. Mix well with the pork.
You’re trying to get this sauce to evaporate, leaving behind it’s tasty goodness onto the meat.
Once the sauce has evaporated and the onions have softened, sprinkle with sesame seeds and green onions, and serve.
You can use the rest of the sauce from your pressure cooker to serve on the side.
Substitutes: If you do not eat pork, use beef sirloin or chicken thighs. For chicken, leave the thighs whole, cook for 10 minutes under pressure and then cut up later. There is no substitute for gochujang in this recipe. if you buy it, however, I have several gochujang recipes that use this tasty goodness. It keeps well for months in the refrigerator. If you are GF, use this brand of GF gojuchang , as some varieties do contain wheat. You can sub 1 tablespoon of agave nectar or honey for the Splenda
Serving suggestions: wrap in lettuce leaves for low carb, or serve over rice.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my Instant Pot Fast & Easy Cookbook!
This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy , fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of my recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.
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Pressure Cooker Dae Ji Bulgogi Korean Spicy Pork
Ingredients
For Marinating and Cooking
- 1 lb Boneless Pork Shoulder cut into short 1/4-1/2 inch slices
- 1 Onion sliced thin
- 1 tablespoon Minced Ginger
- 1 tablespoon Minced Garlic
- 1 tablespoon Soy Sauce
- 1 tablespoon rice wine
- 1 tablespoon Sesame Oil
- 2 packets Splenda
- 2 tablespoons gochujang
- 1/4-1 teaspoon Gochugaru
- 1/4 cup Water
For Finishing
- 1 Sliced Onions
- 1 tablespoon Sesame Seeds
- 1/4 cup Chopped Green Scallions
Instructions
In the inner liner of your Instant Pot or Pressure Cooker, mix up all the marinating and cooking ingredients. Allow this to sit for at least an hour if possible, and up to 24 hours if you need to.
Cook at high pressure for 20 minutes and let it release pressure naturally for 10 minutes. When 10 minutes are up, release all remaining pressure.
When you open the pot, you will see the well-cooked meat and some very yummy-looking sauce.
Heat up a wide cast iron pan or some other pan that will get very hot.
To this hot pan, add the pork cubes, and the thinly sliced onion.
Let this get hot and then pour in 1/4 to 1/2 cup of the sauce. If you have the heat up high enough this sauce will start to sizzle and caramelize quickly. Mix well with the pork.
You’re trying to get this sauce to evaporate, leaving behind it’s tasty goodness onto the meat.
Once the sauce has evaporated and the onions have softened, sprinkle with sesame seeds and green onions, and serve.
You can use the rest of the sauce from your pressure cooker to serve on the side.
Substitutes: If you do not eat pork, use beef sirloin or chicken thighs. For chicken, leave the thighs whole, cook for 10 minutes under pressure and then cut up later. There is no substitute for gochujang in this recipe. if you buy it, however, I have several gochujang recipes that use this tasty goodness. It keeps well for months in the refrigerator. If you are GF, use this brand of GF gojuchang , as some varieties do contain wheat. You can sub 1 tablespoon of agave nectar or honey for the Splenda
Serving suggestions: wrap in lettuce leaves for low carb, or serve over rice.
Pressure Cooker Dae Ji Bulgogi Korean Spicy Pork https://twosleevers.com/pressure-cooker-keto-dae-ji-bulgogi-korean-spicy-pork/
This Chicken Mushroom Soup recipe is one of those great comfort food recipes that requires you to do little beyond dump and cook in your Instant Pot! Enjoy a hearty, delicious soup that’s made in under 30 minutes!
Why This Chicken Mushroom Soup Is A Must For Dinner Tonight
I made this Pressure Cooker Low Carb Chicken Mushroom Soup about four years ago when we first moved to eating full liquids that needed to be high protein. I had used a variety of different ingredients in it and had the ugliest picture of it you’d ever seen. And no, I don’t plan on showing you those pictures anytime soon (not that I had to worry, because absolutely no one ever saw this soup post before I overhauled it with better pictures).
But the thing is, it’s actually a very tasty chicken mushroom soup. It’s low carb, it’s dump and cook, and what’s more, it’s very versatile. So I decided it was time to make this Keto Chicken Mushroom soup again and take better pictures this time.
Ingredeints You’ll Need
The picture below shows you most of what I put in it–well, except the mushrooms that I forgot to photograph!
- Onion - Adds a bit of additional texture to the dish.
- Garlic - Freshly diced for the most intense flavor.
- Mushrooms - Chopped up into bitesized pieces.
- Yellow Summer Squash - This can be replaced with zucchini for an equally tasty soup and cooks in the same amount of time.
- Chicken breasts -You’ll want to use boneless and skinless breasts cut into large chunks
- Chicken Stock - Is the body of the soup and helps create a delicious broth.
- Kosher Salt
- Ground Black Pepper
- Italian Seasoning - You can also use poultry seasoning if you want to kick up the chicken flavor a notch.
- Heavy Whipping Cream - For finishing. This is completely optional, but I love the creaminess it adds to the broth.
How To Make Chicken Mushroom Soup In The Instant Pot
- Place all ingredients into the inner liner of your Instant Pot .
- Cook under high pressure for 15 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Using tongs, carefully remove all chicken pieces and set aside.
- Use an immersion blender to roughly purée the vegetables, leaving a few intact for texture and visual appeal.
- Shred the chicken and add it back in. Add heavy whipping cream if using. Stir well and serve.
Substitutions And Variations
While this recipe is incredible tasting made just the way it is written, I have tried it with various substitutions and all of them have been equally tasty.
Here are some of my favorite ways to swap out ingredients in this recipe:
- Add a chopped up sweet potato (which is how I first made this soup)
- Add butternut squash
- Change up the herbs to get a different flavor, such as poultry seasoning mix or your favorite herb blend
- Swap fresh oregano for whatever herb you have handy
- Finish it with a little sour cream or heavy whipping cream to add a little creaminess to it
- Substitute zucchini for yellow squash
- Puree everything (including the chicken) together when done for a thicker soup
- Skip the chicken, add vegetable broth seasoning, and stir in some firm tofu into the pureed vegetables for a vegetarian version
With these subs, the cook times and water amounts remain the same as the recipe I am posting below.
How To Make It In The Slow Cooker
This recipe can also be made in a slow cooker if you would rather use a slow cooker or don’t own an Instant Pot.
To make it this way, simply place all of the ingredients in the slow cooker and cook on high for 3-4 hours or low for 8 hours.
Does This Chicken Mushroom Soup Freeze Well?
This soup actually freezes quite well! It actually freezes so well that I included it in my Instant Pot Freezer meals Done The Easy Way post! I would just leave the heavy whipping cream out as dairy has a tendency to become grainy after it’s been frozen.
You can add the heavy whipping cream in after you reheat the soup from frozen. Also, make sure that you portion it out before you freeze it. Nobody likes having to heat up a giant puck of soup just to get a single serving.
Looking For More Great Soup Recipes?
- Looking for a delicious and warming soup but trying to cut back on carbs? My Low Carb Cream of Mushroom Soup is just the soup for you!
- This Instant Pot Chicken Tortilla Soup will be the easiest and best one you’ve made! Make an authentic Mexican tortilla soup right in your Instant Pot!
- This Chicken Pot Pie Soup recipe gives you all the comforting goodness of chicken pot pie while taking far less effort to make! And who doesn’t appreciate an easy dinner option?
Still need some more inspiration? Check out this list of the best chicken soup recipes for even more comforting meal ideas.
Pressure Cooker Low Carb Chicken Mushroom Soup
Ingredients
- ▢ 1 ( 1 ) Onion , thinly sliced
- ▢ 3 cloves ( 3 cloves ) Garlic , minced
- ▢ 2 cups ( 384 g ) Mushrooms , chopped
- ▢ 1 ( 1 ) Yellow Summer Squash , chopped
- ▢ 1 pound ( 453.59 g ) chicken breasts , boneless and skinless, cut into large chunks
- ▢ 2.5 cups ( 600 ml ) Chicken Stock
- ▢ Kosher Salt
- ▢ Ground Black Pepper
- ▢ 1 teaspoon ( 1 teaspoon ) Italian Seasoning , or poultry seasoning
For Finishing
- ▢ 1/2 cup ( 119 ml ) Heavy Whipping Cream , (optional)
Instructions
- Place all ingredients into the inner liner of your pressure cooker or Instant Pot.
- Cook under high pressure for 15 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Using tongs, carefully remove all chicken pieces and set aside
- Use an immersion blender to roughly purée the vegetables, leaving a few intact for texture and visual appeal.
- Shred the chicken and add it back in. Add heavy whipping cream if using. Stir well and serve.
- This recipe can be made on the stove top or in a slow cooker (high for 3-4 hours) as well.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
