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!
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.
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
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
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.
Did you make this recipe?
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Just made this for dinner tonight. It was delicious
I’ve made this many times. I double the sauce, use stew meat, and put it in the instant pot for around 30 minutes. It always comes out super tender. At the end of cooking I switch to sauce add in some broccoli and the corn starch slurry to get it to thicken up and cook the broccoli. My family loves it. Even my picky eaters. 🙂
This dish has an amazing depth of flavor. I make it in the slow cooker as it was first published several years ago. I go around 7 1/2 hrs on low and never stir it while it cooks. Before serving I thicken it with a corn starch slurry and serve with the toasted sesame seeds, green onions and cilantro.
I had something like this on each of the 5 flights I recently took via a Korean airline, and was craving saucy Korean beef, and this recipe definitely scratch that itch. The only thing is that the meat wasn’t quite how I expected it, due to: 1) an incorrect expectation (i.e., more like a ‘fall aparting’ meat, like roast beef), 2) not cooking it long enough, or 3) overcook it (the butcher cut my meat into 1.5–2” cubes, so I adjusted the time from 15 min to 17 min). Not deducting any stars because the flavor was definitely there! Open to suggestions.
This just didn’t work for us. Was too saucy and didn’t have enough kick. Sauce was like gravy or stroganoff.
Wasn’t strong enough for me. Will double the seasonings next time
This was delicious! Loved that it was easy…
Great recipe! How long will the Korean beef last in the frig?
This was easy & really delicious. My husband’s comment: “The meat is really tender & it’s full of yum.” I have to agree with him. This recipe is a keeper.
This was really easy to make and great tasting. I went to two stores and couldn’t find Sriracha. So I used Chile Sesame Oil. Not the same but it was still really good. Thank you for posting. This was really good. Will be making it again and again.
I made this for my husband, who loves anything Asian, and my daughter and her husband. Not much left over! I thin sliced the chuck roast and discarded fat. I followed the recipe other than that, including the cooking time, and it turned out wonderful! I will be making this again.
Much better with gochujang than sriracha, otherwise an absolutely amazing recipe
How much gochujang did you add?
This turned out awesome. I used both beef and venison as my meat base. The receipt was easy to follow and turned out great. I’ll be using this recipe again. Thank you, it was damn delicious!
This was really easy. The hardest part was mincing the garlic… I love Korean beef and have used this recipe countless times!!! Thank you for posting this!!!
This meal is delicious! We added 1/2 cup of beef broth and a touch more seasonings. We had the butcher cut the meat into cubes which saved a little on prep time. It took us nearly one hour from starting to the plate. This one is definitely going into the rotation! The only thing we’re changing the next time will be to add more Sriracha.
Had a large amount of stew beef that needed to be used up and stumbled across your recipe. I’ve made several of your recipes with great success, so I had every expectation that this would be just as wonderful. We were not disappointed! This was incredibly easy, quick, and came out tender and flavorful. This was a big hit!
This was so tasty and tasted so authentic
thank you for making it easy for me to cook a delicious meal for my family
Any recipe I’ve tried from this site has been so good! We were not disappointed with this recipe! The whole family loved it. I have trouble getting our almost 4 year old to eat and she kept asking for more. It was so quick and easy. I’ll have to make this again and again! 🙂
One note- I didn’t have chuck roast but we had two large steaks in the freezer from Good Ranchers. I thawed them out and cubed them as the recipe called for. The meat was perfectly tender and delicious.
I also added broccoli and stirred it into the dish. It tasted like broccoli beef, but so much better than take-0ut!!
Four stars because my 6qt instant pot requires at least 2 cups of liquid and this recipe calls for less. I only discovered this requirement after the display on my instant pot read “food burn”. Amazingly, though dry, the meal was still salvageable and the flavor is well-balanced.