Instant Pot Beef Burger Bibimbap Bowl

Name: Instant Pot Beef Burger Bibimbap Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1½ lb (680 g) ground beef (80/20 blend); 2 tbsp (30 ml) soy sauce; 1 tbsp (15 ml) toasted sesame oil; 4 clove (20 g) garlic, minced; 1 tbsp (10 g) fresh ginger, minced; ¾ tsp (5 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 2 cup (380 g) short-grain white rice (sushi or medium-grain), rinsed until water runs clear, drained; 2¼ cup (535 ml) water; ½ tsp (3 g) kosher salt; 4 cup (120 g) fresh baby spinach or frozen spinach (thawed and squeezed); 2 clove (10 g) garlic, minced; 1 tsp (5 ml) toasted sesame oil; ¼ tsp (1½ g) kosher salt; 4 whole (200 g) large eggs, cracked into bowls, at room temperature; 3 tbsp (45 g) gochujang (Korean red chili paste); 3 tbsp (45 g) mayonnaise; 1½ tsp (7½ ml) rice vinegar; 1 clove (5 g) garlic, minced; 2 whole (30 g) scallions (green onions), sliced (white and light green parts separated from dark green); 2 tbsp (18 g) toasted sesame seeds; 1 sheet (3 g) nori (dried seaweed sheets), cut into strips with scissors (optional)

From the MyKitchenBank Kitchen

A Korean-inspired fusion bowl combining seasoned ground beef burger patties with fluffy Instant Pot rice, topped with wilted spinach, a runny egg, gochujang mayo, and crispy garlic. The beef burger is cooked right in the Instant Pot alongside the rice using a trivet, making this a one-pot meal that's ready in under 30 minutes. Drizzle with gochujang mayo and mix everything together for a satisfying, umami-rich dinner.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 4 bowls (4 beef burgers, 4 servings rice)

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Ingredients

4 servings

1½ lb (680 g) ground beef (80/20 blend)
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) toasted sesame oil
4 clove (20 g) garlic, minced
1 tbsp (10 g) fresh ginger, minced
¾ tsp (5 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
2 cup (380 g) short-grain white rice (sushi or medium-grain), rinsed until water runs clear, drained
2¼ cup (535 ml) water
½ tsp (3 g) kosher salt
4 cup (120 g) fresh baby spinach or frozen spinach (thawed and squeezed)
2 clove (10 g) garlic, minced
1 tsp (5 ml) toasted sesame oil
¼ tsp (1.5 g) kosher salt
4 whole (200 g) large eggs, cracked into bowls, at room temperature
3 tbsp (45 g) gochujang (Korean red chili paste)
3 tbsp (45 g) mayonnaise
1½ tsp (7.5 ml) rice vinegar
1 clove (5 g) garlic, minced
2 whole (30 g) scallions (green onions), sliced (white and light green parts separated from dark green)
2 tbsp (18 g) toasted sesame seeds
1 sheet (3 g) nori (dried seaweed sheets), cut into strips with scissors (optional)

Equipment (8)

Instant Pot (6-quart or 8-quart)
Steamer trivet (comes with Instant Pot)
Ground beef bowl (for mixing patties)
4 small bowls (for cracking eggs)
Measuring cups and spoons
Instant-read thermometer
Tongs
Slotted spoon

Steps

Before you start

Have all ingredients prepped and measured before starting
If using frozen spinach, thaw and squeeze out excess moisture
Crack eggs into small bowls so they're ready to add quickly
Fill Instant Pot insert with water for steaming before beginning

1
Mix beef patties
- In a bowl, gently combine the ground beef, soy sauce, sesame oil, minced garlic, minced ginger, salt, and black pepper.
- Mix with your hands until just combined—don't overwork the meat.
- Divide into 4 equal portions and form each into a patty about ½ inch (1.3 cm) thick and 3 inches (7.5 cm) wide.
- Make a small indent in the center of each patty with your thumb (this prevents them from puffing up during cooking).
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Ready when: Patties are formed and have a thumbprint indent
Tip: Don't overmix—this makes the burgers dense and tough. Mix just until the seasonings are distributed.
2
Set up Instant Pot
- Pour 1 cup (240 ml) of water into the Instant Pot insert.
- Place the steamer trivet in the bottom.
- This water creates steam and helps cook the rice and beef simultaneously.
- Make sure the trivet is sitting flat and secure.
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Ready when: Trivet is level and water is at the bottom
Tip: Don't skip this step—the trivet prevents the rice from burning and allows the burgers to cook above.
3
Add rice and water
- In a bowl, combine the rinsed rice, 2.25 cups (535 ml) of water, and 0.5 tsp salt.
- Stir well.
- Carefully pour the rice mixture directly into the Instant Pot insert (it will be on top of the water already in the pot).
- Do not use the trivet for the rice; the rice sits directly in the pot.
- Smooth the top and create an even layer.
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Ready when: Rice is level and evenly distributed in the pot
Tip: Stir the rice and water together before adding to ensure even cooking.
4
Arrange burgers on trivet
- Place the steamer trivet on top of the rice.
- Arrange the 4 beef patties on the trivet in a single layer—they should not overlap or stack.
- Close the Instant Pot lid and set the pressure release valve to 'sealing.' Select high pressure and set the timer for 15 minutes.
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Ready when: Lid is sealed and timer is set
Tip: If patties are larger than the trivet, you may need to cook them in two batches or use a secondary rack if your Instant Pot model supports it.
5
Cook rice and beef
- Once the Instant Pot reaches full pressure, it will maintain high pressure for 15 minutes.
- Do not open the pot during this time.
- You'll hear hissing and steam from the valve as it comes to pressure (this usually takes 5–8 minutes).
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Ready when: Instant Pot maintains high pressure for the full 15 minutes
Tip: Don't try to peek—opening the pot releases pressure and adds 5+ minutes to cooking time.
6
Quick pressure release
- After 15 minutes, switch the pressure release valve to 'venting' to release steam quickly.
- Keep your face and hands away from the steam.
- This takes about 2–3 minutes.
- Once steam stops and the valve drops, carefully open the lid.
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Ready when: Steam stops venting and the float valve drops
Tip: Use a long wooden spoon to switch the valve away from your hand to avoid steam burns.
7
Assess beef donenessOven 160°F / 70°C
- Using an instant-read thermometer, check the internal temperature of the beef burgers at their thickest point.
- They should reach 160°F (71°C) for medium doneness.
- If any patties are under 160°F, return the lid, switch to high pressure for another 3 minutes, and quick-release again.
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Ready when: Internal temperature of beef is 160°F (71°C) or higher
Tip: Don't skip the thermometer check—Instant Pot cooking can vary based on patty thickness.
8
Remove burgers and fluff rice
- Using tongs, carefully remove the steamer trivet and beef patties from the Instant Pot.
- Set the burgers aside on a plate.
- With a fork, gently fluff the rice by running the fork through it in a light, upward motion.
- Avoid mashing the rice.
- The rice should be tender and each grain separate.
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Ready when: Rice is fluffy and grains are separated, burgers are set aside
Tip: If the rice is still slightly wet on top, let it sit uncovered for 1 minute to dry out a bit.
9
Wilt spinach
- While the rice rests, heat 1 tbsp of sesame oil in a large skillet over medium-high heat.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the fresh spinach (or thawed frozen spinach) and stir constantly for 2–3 minutes until wilted and any excess moisture has evaporated.
- Season with salt.
- Transfer to a plate.
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Ready when: Spinach is wilted and any excess moisture has evaporated
Tip: If using fresh spinach, it will release a lot of water at first—keep stirring until the liquid cooks off.
10
Prepare gochujang mayo
- In a small bowl, whisk together the mayonnaise, gochujang, rice vinegar, and minced garlic until smooth.
- Taste and adjust the ratio to your preference (more gochujang for spice, more mayo for creaminess).
- Set aside.
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Ready when: Sauce is smooth and well combined
Tip: Whisk thoroughly to break up any lumps in the gochujang.
11
Fry eggs sunny-side up
- In a non-stick skillet, heat 1 tbsp of sesame oil over medium heat.
- Once shimmering, carefully slide all 4 eggs into the pan (or do them in batches if needed).
- Reduce heat to medium-low and cook for 3–4 minutes until the whites are set but the yolks remain runny.
- Season with a pinch of salt.
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Ready when: Egg whites are set and opaque, yolks jiggle slightly
Tip: If you prefer fully cooked yolks, cover the pan for 1–2 minutes to steam the top.
12
Assemble bowls
- Divide the fluffy rice among 4 bowls.
- Top each with a beef burger, a portion of wilted spinach, and a sunny-side-up egg.
- Drizzle generously with gochujang mayo.
- Sprinkle with toasted sesame seeds and white and light green scallion pieces.
- Arrange nori strips on top if using.
- Serve immediately while the rice is warm and the egg yolk is still runny.
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Ready when: All components are in the bowl and ready to eat
Tip: Mix everything together before eating to combine the runny yolk with the rice and gochujang mayo—this is key to the bibimbap experience.

Good to know

Tips

The beauty of bibimbap is the mixed flavors and textures. Before eating, break the runny egg yolk and stir everything together vigorously with your spoon—the warm rice will cook the yolk slightly and the gochujang mayo will coat every element.
If your Instant Pot is a smaller 3-quart model, halve the recipe or cook the beef burgers and rice separately: rice alone on high pressure for 10 minutes (quick release), then beef burgers in a skillet until 160°F (71°C) internal temperature.
For meal prep, cook the rice and spinach ahead, but prepare the beef patties and eggs fresh—they are best served warm. Reheat the rice and spinach together in a skillet with a splash of water.
To make this vegetarian, skip the beef and top each bowl with a fried egg plus an additional toppings: sliced avocado, shredded carrot, cucumber, or marinated mushrooms. The gochujang mayo, spinach, rice, and egg still make a satisfying, protein-rich meal.

Make ahead

The gochujang mayo can be made up to 2 days ahead and stored in the refrigerator. The beef patties can be formed up to 4 hours ahead and kept covered in the refrigerator, but do not cook them until ready to serve, as the rice will be at peak texture when served immediately."

Storage & reheating

This bowl is best served immediately while warm. Leftovers can be refrigerated separately (rice, beef, and spinach) in airtight containers for up to 3 days. Reheat rice in the microwave with a splash of water or in a skillet. Reheat beef gently in a 300°F (150°C) oven for 10 minutes to avoid drying it out. Do not reheat the egg; eat cold or fry a fresh one. Freeze rice and beef separately for up to 1 month, but freezing spinach is not recommended as it becomes mushy when thawed."

Substitutions

short-grain white rice (sushi or medium-grain) → medium-grain or long-grain white rice, or brown rice. Short-grain rice is ideal for bibimbap because it's stickier and easier to eat with a spoon, but other rices work. Brown rice will need 2–3 additional minutes of cooking time and slightly more water (add 2 tbsp).
fresh baby spinach or frozen spinach (thawed and squeezed) → kale or bok choy, finely chopped and wilted. Kale will take 1–2 minutes longer to wilt. Bok choy should be chopped into bite-sized pieces. Both work beautifully in this dish.
gochujang (Korean red chili paste) → sriracha mixed with a teaspoon of soy sauce, or sambal oelek. This changes the flavor profile slightly—gochujang is deeper and fermented, while sriracha is brighter. Use about 2 tbsp sriracha mixed with 1 tsp soy sauce for similar heat.
ground beef (80/20 blend) → ground pork, ground turkey, or crumbled firm tofu. Pork will have a lighter flavor but works well; cook to 160°F (71°C). Turkey needs careful watching to avoid drying out. Tofu should be pressed, crumbled, and pan-fried separately until lightly browned before adding to bowls.