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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Phenomenal…and so easy! Thank you!
Excellent. I used Top Round. 25m + 10 natural release. Marinated the 1-1/2” cubes for 24hrs in OJ, rice wine & 2 tbl Korean bibimbap sauce. Very tender
Cut back slightly on the soy sauce & brown sugar
Added a small onion, which I sautéed before adding the beef
A new go-to meal!
I haven’t tried this yet, as I don’t own an IP. I do, however, have an Italian Lagostina pressure cooker and would love to know how to adjust this recipe for using that, instead.
This is just damn delicious! You are right!
This was my first Instant Pot recipe and it went perfectly. I had to do a test run the night before making it for my girlfriend. For the 2nd batch, i seared the cubed meat before pressure cooking. I also used a sriracha rub on the meat and changed teaspoon of sriracha sauce to tablespoon. This gave it a medium spice level.
I loved the flavors. I made this twice already. The only change I made was to boil the beef for about 2-4 minutes and rinsing the impurities off prior to using in this recipe, it improves the texture a ton.
I adore the flavours of every recipe I’ve tried from your site . I’m considering trying something a bit unorthodox with this one, though, and would appreciate hearing your thoughts:
Would using pork loin (not tenderloin) in place of the beef make a decent sub?
Very good! I marinated the meat in the sauce all day . Put it all in pot, done.
This was delicious! I threw in frozen beef stew meat, two packages coming up to 3 lbs 5 oz. Did 20 min with natural release, stirred and it still seemed tough so I did another 15 min with quick release and it was perfect. Just FYI for anyone using frozen meat! Served with rice and sautéed zucchini and onion.
I made this the first time and it was delicious and turned out super tender! I made them again last night and did exactly the same and it was delicious but the meat was tough. Perhaps the quality of the meat I used was not ideal. Question: Would it be okay to put it back in the instant pot for another go on pressure cook 0 minutes and let it naturally release? I wonder if the added cornstarch harden the whole sauce and mess it up completely. Hope you can give me some tips. Thank you.
This was exceptional! My family doesn’t like meat cooked in the IP but this came out great! I added more beef broth (2 cups) to stretch out the meat for a family of 7. Honestly, all of her recipes come out great and are quick to prepare especially on a week night.
This came out great! It seems like the people who had issues used the wrong kind of meat. I used beef chunks, 15 min with a 10 min natural release. Perfection! The meat was tasty and tender. *chef’s kiss*
Delicious! Our family of six and company enjoyed this so much! Served with brown rice or butter lettuce, fresh mint, cucumber and peppers. They loved it!
A few substitutions I made because I didn’t have certain things:
•Cayenne for Sriracha
•Ginger powder for grated ginger root
• Apple cider vinegar for rice wine vinegar
•Flour for cornstarch
•Sesame chili oil for sesame oil
I also sliced half an onion and seared the meat first on the sautée setting. Then I threw in the mixture and followed the rest of the steps. I am pleased at the simplicity and deliciousness that followed with this recipe. I am a sucker for onions. This is one for the rotation on a cheat day!
One of THE best things I’ve made in my Instant Pot to date. So incredibly easy to throw together and the meat is super tender. I served with rice and sugar snap peas in a bowl. 100% will be making this over and over again!
Made this exactly as listed and omg it was amazing! My two year old son and husband loved it too. So simple,fast, and damn delicious!
Oh man!! This was soooo good! Super quick and easy, fed my family of 4 with a lunch portion leftover. This is going in permanent rotation!
Double the Sriracha for us!
Great recipe! Delicious! Our family of 6 love it and we have made for guests who also requested the recipe! Thank you
Family raved. Very easy and very tasty.
Delicious and super easy to make.