Kimchi Sarmale — Instant Pot

This savory sarmale has a kimchi kick. The Instant Pot turns this bold version of a classic recipe into a weeknight hit in less than 30 minutes.

This recipe was made in my favorite Instant Pot — the one I use every week. If you want yours to turn out just as good, you can grab the same one here.

All nutrition facts are AI generated and approximate.

Ingredients

• 1 lb ground pork
• 2 Tbs olive oil
• ½ cup basmati rice
• ½ cup diced onion
• ¼ cup minced fresh dill
• 2 Tbs garlic (minced)
• 1 cup beef broth
• 16 oz kimchi
• 1 (28 oz) can crushed tomatoes

Directions

1. Set Instant Pot to Sauté. Cook pork until brown; add rice and sauté 30 seconds.
2. Mix in onion, dill, garlic, and broth.
3. Lay kimchi on top of the mixture.
4. Pour crushed tomatoes over top.
5. Set pressure cooker to high for 3 minutes.
6. Quick release when complete; stir to combine.
7. Serve and enjoy.

Notes

• Use ripe kimchi: Well-fermented, tangy kimchi gives the boldest flavor here.
• Layer on top, no stir: Rest the kimchi and then the crushed tomatoes over the pork mixture so the bottom doesn’t scorch.
• Don’t skip the dill: Fresh dill is what ties this back to classic sarmale flavor.
• Toast the rice: The quick 30-second sauté with the pork is worth it.
• Leftovers: Flavors deepen overnight; store covered in the fridge and reheat gently.

Why This Works

• Browning the pork: Cooking the pork until brown on Sauté builds a savory base before the liquids go in.
• Toasting the rice: A brief sauté coats the grains in fat so they cook up separate and absorb the broth evenly.
• Kimchi does the work: Its fermented tang and spice stand in for the slow-soured cabbage of traditional sarmale—in a fraction of the time.
• Layering protects the pot: Crushed tomatoes on top shield the mixture below and keep the pressure cooker from triggering a burn notice.