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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Omg this was SO good!! And so nostalgic!
Made some changes bc I didn’t have certain things:
– water instead of beef stock
– rice vinegar instead of rice wine vinegar
– regular soy sauce
– doubled the cook time and did NR, only bc I’ve been having issues with my chuck coming out tough.
SO good and SO easy!!! Thank you so much for this delicious recipe!!
This was by far the best I have made using my Instant Pot EVER! Actually one of the best meals I’ve made period! The meat is so tender and the sauce is delicious. I added roasted broccoli to my meal as well and it hit the spot for my cold and rainy fall day!
I loved this recipe! Super easy to make without compromising on flavor. I didn’t have any ginger on hand, but still turned out wonderful. After finishing the leftovers, my boyfriend’s comment was that he wished there was more. So did I! Will definitely be making this again soon.
Very good. Would have been 5 stars had I had a better cut of meat . Will definitely be making this again.
totally delicious; very saucy and tasted even better the next day
This was phenomenal! I’ve tried other Korean Beef recipes but this is my favorite. I didn’t have low-sodium soy sauce so I used regular and used plain water instead of beef broth (so it wouldn’t be too salty).
I also made this with a venison roast that I cubed, and added a slice of bacon since venison is so lean. It turned out fantastic!
Wow, that was to easy. and tastes delicious. that is saying a lot, sense i am a 60? year old man in California that has only made Korean short rib BBQ once, and it turned out pretty good also. you are so right about how tender this Korean beef meat is. melts in your mouth. and using your recipe, not to hot (spicy) just the perfect amount. thanks for sharing.
I’ve been a huge fan of yours for many years — way back before you got Butters. I always love your recipes. I’ve made this one twice now and it is amazing. Flavors are spot on. Meat is so tender. I used boneless pork ribs. As always, thank you. Keep the recipes coming!!
Love this recipe! I served it with some brown jasmine rice and sautéed broccoli. Even my 3 year old loved it! I cooked 15 minutes on high pressure however there was so much liquid, even after I mixed it with corn starch. Next time I might just decrease the beef broth and also sugar. That’s too sweet for me. But overall we love this super easy delicious recipe!
This one is a KEEPER!! I have used chuck roast and cheaper shoulder cut steaks. Both came out really great. If your steak has a bone in it… add it in and remove it before serving. Adds flavor (and nutrition).
I just made this for the first time and it is so delicious!!! I will definitely be making this again.
This was my first time using an instapot and I was terrified. It turned out pretty good, The meat wasn’t as tender as I would have like. Pretty flavorful sauce. Served with brocolli.
Flavors were good but 15 min is way too soon – i did cut up the beef to 1″ cubes but needed 35 min of cook time + 10 min natural pressure release, which is more consistent with other IP beef recipes i’ve tried using a similar cut of meat.
Not sure how other people “ruined” their dinner because the meat came out tough, you can always put it back and add more cook time (just watch out for the flavors)
What a lovely recipe this turned out to be. I’ve never used sriracha and didn’t know what it was so I substituted sweet chilli sauce, but I will buy some sriracha and try the recipe with the correct ingredients just to see what it’s like. I accidentally added too much cornflour when I thickened it, as at first it didn’t appear to thicken…..until all of a sudden it did thicken (after a short simmer). Which was fine last night, but when I reheated some tonight it was too thick. My bad. Had a nice sweet flavour and was enjoyed by all. A quick throw together meal for my family during the busy week that I will be making again. Thanks so much for sharing this recipe!
Indeed it was simple but very delicious recipe. Thank you for every single detail .
Made this tonight. It’s out of this world!
All of us in the family loved this! Including the picky eater. We so needed a new Instantpot recipe as well as a new way to cook a roast. Thank you!
Simple and so good! I used 2 pounds of sirloin cubes that were frozen. Because the meat was frozen I added 3 minutes more to the cooking time and it came out perfect. The sauce is just amazing.
If I only have a pound and a half of beef, is cooking time still the same or do I cut it back?
Thank you. I’m excited to try tonight
What did you end up doing with the time and how did it turn out?
I made this with only 1 lb of beef round cubes and I cooked for same time, 15 min. Meat came out excellent. Only thing is it disintegrated the red peppers and scallions I added. Making again tomorrow and going to see if I can work them in later in the cooking process. Also, I had a lot of sauce For only 1 lB of meat so I stirred the rice right in to absorb and my husband just loved it!
Pressure cooking cooking time goes by the size of what you’re cooking, not the amount. One-inch cubes of beef will cook at the same rate whether it’s a 1/2 lb. or 3/4 lb. But if you cut bigger pieces such as 2-inch cubes, then you might want to add a bit more cooking time. There’s probably a table of some kind you can look up for exact numbers.
My husband is of Korean decent from Hawaii and we found this recipe we were thrilled! We’ve made it a few times and its melt in da mouth ONO = delicious!
I haven’t tried this recipe in the IP but I recognize it from your slow cooker recipes which I usually make in my dutch oven. I’m thrilled to see that it is adaptable to make in the IP! It is a family favorite and now we don’t have to wait so long to chow down! This recipe is most definitely, DAMN DELICIOUS!