Instant Pot Korean Beef
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The best and easiest Korean beef you will ever make in the pressure cooker. 10 min prep or less! And the meat comes out amazingly flavorful and melt-in-your-mouth tender!
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why i love this recipe
- Quick prep. All you need is 10 min of prep time. There’s no searing, no sautéing, no nothing.
- Tender beef. Thanks to the Instant Pot®, the beef comes out so tender and juicy, simply melt-in-your-mouth perfection, infusing the meat with so much flavor (as if it’s been simmering for hours on end!).
- The sauce. The sauce is simply the best part about this recipe. Serve it over rice, serve it over noodles, serve it over all the things.
tips and tricks for success
- Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
- Add vegetables. Mushrooms, carrots, bell peppers or snow peas can be added for a more heartier meal.
- Add some heat. For a spicy kick, add gochujang (Korean red chili paste), contributing a slightly savory, spicy, sweet taste to the dish.
- Make a cornstarch slurry. Adding cornstarch directly into the pressure cooker can cause lumps. Always use a mixture of cornstarch and cold liquid (aka cornstarch slurry) to thicken the sauce, yielding a smoother, gravy-like consistency.
- More protein. In need of more protein? Top your Korean beef bowls with a fried egg.
- Serve with your favorite grains. White rice, brown rice, cauliflower rice, quinoa or farro are all great options.
- Freeze as needed. Korean beef freezes like a dream! Label, date and freeze up to 2 months, great for meal prep and making weeknight (and weekend) meals even easier and quicker.
freezing and storage
Storage
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Reheating
Let the meat sit at room temperature for 10-15 minutes. Reheat over low heat, stirring frequently, until heated through.
Freeze after cooking
Let cool completely. Transfer the meat into individual servings in plastic freezer bags. Label, date and freeze up to 2 months. To reheat, thaw overnight in the fridge, reheating over low heat, stirring frequently, until heated through.
more favorited korean recipes
Tools For This Recipe
6-qt Instant Pot®
Instant Pot Korean Beef: Frequently Asked Questions
Black pepper can be substituted but because black pepper has a stronger, spicier flavor than white pepper, start with a smaller amount and adding more, to taste.
Gochujang is a red chili paste, a pantry staple in Korean cooking. It can be found in most grocery stores in a red, rectangular tub.
A cornstarch slurry is a mixture of cornstarch and cold liquid (such as water or stock) used as a thickening agent. To avoid over thickening, always add the cornstarch slurry towards the end of cooking time.
Korean beef can be served over a bed of white rice (or your favorite grains) with a side of kimchi, cucumbers, perilla leaves and ssamjang.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Yes! Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
100%! This is one of our favorite crockpot recipes, perfect for those chilly months.
Instant Pot Korean Beef
Ingredients
- ½ cup beef broth
- ⅓ cup reduced sodium soy sauce
- ⅓ cup brown sugar, packed
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha, or more, to taste
- ½ teaspoon onion powder
- ½ teaspoon white pepper
- 3 pounds boneless beef chuck roast, cut into 1-inch cubes
- 3 tablespoons cornstarch
- 1 teaspoon sesame seeds
- 2 green onions, thinly sliced
Equipment
Instructions
- In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
- Place chuck roast into a 6-qt Instant Pot®. Stir in beef broth mixture until well combined.
- Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- In a small bowl, whisk together cornstarch and 3 tablespoons water; set aside.
- Select high sauté setting. Stir in cornstarch mixture and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
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I made this for dinner tonight. We absolutely loved it! The sauce was amazing. My daughter in law when back just for the sauce. I did follow another reviewer and added carrots. Amazing! I also cooked it for 15 and natural release for 15. Felt it was still to tough so I cooked it for another 10 minutes. Might have been the roast, but I could have cooked it another 10 minutes. Will be putting this on our rotation and giving my daughter-in-law the recipe. Oh by the way no leftovers
Turned out really delicious. Husband loved it and ate everything. I gave it 4 stars due to it taking me so very long to prep. Finding the species in my cupboard, husband chopped up the meat. Plus I have not used my InstantPot that much so that to go back to my computer several times to figure out how to do certain steps.
The bottom line, instead of 10 minutes it prep, actually took me 3 hours. Yes, I am embarrassed and I know I am incredibly slow My instant pot skills are still developing, but I really cannot understand the 10 minutes. That just must be dumping the ingredients in the meat to be cooked, etc. I personally do not plan on making it again just because it took so long. Had most of the ingredients but improvised a few. For example, didn’t have rice wine vinegar. Combined white wine vinegar and rice vinegar, only a tablespoon was required so didn’t think would matter that much.
Then you get the decreased stars, NOT her. Rude.
I’ve made this three or four times. It scratches the itch only beef and soy sauce can satisfy. Followed step-by-step or with modifications … results are always money.
Delicious and will make again. Here’s how I modified it to suit what I had: I used regular soy sauce (not low sodium) because that’s what I had. I threw all of the liquids, chunk of ginger, garlic cloves and brown sugar into a magic bullet cup so I didn’t have to mince the garlic and ginger. In the Instant pot I threw in 1 thinly sliced onion, all of the cubed meat (1″ as recommended) and threw in the sauce. I added about 2 tsp of sriracha but didn’t notice any heat (but my kids loved it so that’s what I will use each time). I took 5 big carrots and chopped them up into larger pieces (like a big carrot cut into 3 or 4 pieces) and laid them on top. 15 mins of high pressure and I left it natural release for 13 mins (by which time the pressure was all gone already). I added the cornstarch/water mixture and cooked it as suggested. Served with white rice topped with green onions and sesame seeds for color. Since I did the carrots with the meat there was no veggie on the side. Easy and tasty! Thank you for a great recipe!
I used this recipe to cook some beef shanks and 15 minutes in the instant pot was still spot on. I was hesitant since all the recipes were recommending hours and hours of boiling and cooking to soften the beef shanks but cutting the beef shanks into smaller cubes seemed to do the trick. My wife was so appreciative. I can’t wait for the kids to try this tomorrow to see their reaction. Thank you for such a wonderful recipe. I used black pepper since white pepper wasn’t readily handy and apple cider vinegar since rice wine vinegar was also eluding me at the time of cooking. Thank you for making a less time-consuming cook time recipe for all of us to enjoy. Soo soft and tastes amazing.
You can get rice vinegar at Cost Plus.
Made it multiple times, my husband’s favorite dish. I was wondering if it’s ok to brown or sear the meat before pressure cooking in IP also can i add carrots ?
Thanks
Second time made.This time added additional 1/2 cup of broth and a little extra ginger,1 Tbs Sriracha and tsp red pepper flakes for our taste. Trim fat from 3.5 chuck roast and cut into 1cm cubes. Excellent easy recipe.
Made this for my family tonight. They loved it!!! It was delicious. Will be adding to our meals. I didn’t have rice vinegar so I used apple cider vinegar instead. Worked out just fine.
Beautiful and simple! Once the sauce thickens and turns into an almost gravy consistency, then it becomes luscious!
Absolutely fantastic, love the flavor and heat. I did swap it for ground turkey because that’s what I had on hand and added an asian stir fry veggie blend, which balanced it nicely.
I’ve made this stew multiple times in my instant out every winter. It’s my husband’s favorite. I use meat stew cut of beef. . I also cut the brown sugar and add more siracha and also mushrooms and baby potatoes. The cook time listed above never worked for me. I pressure cook it for 45mins and it comes out perfect every single time the meat holds its shapes and just melt beautifully when eaten. Thanks so much for this recipe.
Excellent recipe in the instapot. Yet another delicious recipe from D@$m Delicious
Delicious. I cut the meat and mixed the liquid earlier in the day which helped speed up the process. I did sauté the meat before pressure cooking. Served with brown rice and steamed carrots. The guys in my family ate it all!
I’m thankful I ran across this recipe and I have to say it was absolutely one of the best things I’ve made in the IP and that’s saying a lot because I use it probably once a week. I had intended to make beef stew (again – family favorite) but found out too late the the potatoes had sprouted and I didn’t have everything I needed. Googled an IP recipe for cubed beef / stew meat and this popped up.
It’s pretty amazing how simple the prep was for a dish that ended up having very complex flavors. The meat was absolutely perfectly cooked and the sauce was amazing. I used 3 lbs of stew meat (chuck) and did 15m and then natural release for 10m. I didn’t have fresh ginger so used powdered and also used Thai chili paste instead of Sriracha and it was absolutely perfect. Served with some cool sliced cucumbers, green onions and white rice
Bookmarked for sure. Thank you!
I seared the cubes to get better flavor. I also doubled the sriracha for my taste. I did five minutes natural release before the manual release, but only because I got distracted. But it was very tender but with a slight bite, which is the way I like it. Nice flavor as well.
Served over jasmine rice.
So delicious! We used shoulder steaks instead, and served with steamed brown rice and stir fry steamed veggies. Turned out amazing!!
Very tasty! Awesome change from basic stew. I added carrots, mushrooms and onions after cooking the beef for 10 min. Another 10 min and then a natural release for 10 min, thickened it up and poured it over mashed potatoes. Delicious!
This is absolutely incredible served with rice. FOLLOW THIS RECIPE TO THE LETTER and change nothing. I have slow cooked meat for hours that’s turned out less tender than this Korean beef. Thank you for such a wonderful recipe!
This was AMAZING!! Thank you!! My picky eater ate 2 big servings (he was already a fan of Bulgogi BUT this was SO SO good!!)
This is my husband’s favourite meal ever. Nice for a special meal for the two of us without slogging away in the kitchen for hours, especially with 3 wee ones. I used brisket and the beef just falls apart. We have it with rice and either stirfried long stem broccoli or pak choi. Delicious!
Used stewing beef. Excellent meal I will make it again.