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Instant Pot Korean Beef - 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!

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!

Instant Pot Korean Beef - 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!

​ And we’re headed to Thailand!

It’s literally a 2-day journey to get there so I will be off the radar.

Catching up on How to Get Away with Murder Season 4 and maybe watching Lion again.

I have a thing for sobbing profusely on planes. It’s weird, I know.

But, before I leave, I have this.

It’s one of my favorite Korean beef recipes ever made in the IP.

Instant Pot Korean Beef - 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!

See, I promised you guys more Instant Pot recipes, didn’t I?

It’s just 10 min prep, or less. And there’s no searing, no sautéing.

And the meat is amazingly tender, melt-in-your-mouth perfection.

Just be sure to serve over rice with your chunky sweater on.

It’ll taste better with your winter sweater on.

I promise.

Instant Pot Korean Beef

Instant Pot Korean Beef

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!
4.8 stars (154 ratings)

Ingredients

  • ½ cup beef broth
  • cup reduced sodium soy sauce
  • 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

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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