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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Wow, what a fantastic recipe! I made this for dinner tonight and it was Soo good! Probably #2 on my list of most delicious instant pot dinners! I didn’t have rice wine vinegar so I used half a tablespoon of rice vinegar and half of white wine vinegar, I also accidently put a tablespoon of siracha. It tasted amazing and the meat was perfectly cooked! Thanks so much for posting what is sure to be a bi-monthly staple!
Thank you for your feedback, Eve!
Made this tonight and I’m sad to say it was awful. It totally overcooked the beef and the flavor was bleh. We stopped eating and threw everything out. The mixture smelt really good before cooking, but once cooked it was terrible.
So sorry it didn’t turn out for you! 🙁
Perhaps you forgot to use the instant release? Not sure why it didn’t turn out for you, it was fantastic when I made it!
Tender but bland. All my amounts were exact, I even verified afterwards, but there was just no Korean flavor, or not even a hint of Asian. Not sure how that’s even possible. It made plenty of sauce, and instructions were easy to follow.
I made this tonight for the family and it was
Crazy delicious! My 8 year old had 2 helpings!
This was awesome! All 6 of us loved it (4 kids). The only thing I did different was added some mushrooms at the end. Will definitely make again!
Love that!
I had to give mine an extra 7 minutes of cooking time until it was tender enough (the chuck roast I used seemed to have a lot of “stuff” running through it), but once I did it was a hit with my family. Easy and delicious. Definitely a make-again!
Love your recipes Chungah (that crockpot creamed corn is a staple on our Thanksgiving table!), looking forward to seeing more for the IP.
I made this Whole 30 compliant by using pineapple juice in place of the beef broth, leaving out the brown sugar, and using coconut aminos in place of the soy sauce. It was delicious!
This looks yum I will be trying this week. One question .. i’m a sucker for these bowls – could you share where you got them – love them!
CB2! 🙂
Made this wonderful recipe last night – first try at beef in the Instant Pot! Approached with skepticism but was rewarded with an awesome recipe!!! The meat was infused with luscious flavors and very tender. Since I was serving this later in the evening I decided to lighten the chilled gravy with pineapple tidbits and its juice which worked well. Thank you for sharing.
I made this the other night and it’s FANTASTIC. The beef was so tender and it was packed with flavor in every bite. Served over rice with roasted broccoli, my whole family loved it. Thanks Chungah!!
I had been too intimidated to use my Instant Pot and it sat in my cupboard for several months, but this recipe helped me get over my fears! We had a bottle of Trader Joe’s Soyaki sauce in our fridge, so I used that in place of the soy sauce, sesame oil and rice wine vinegar, since it already has those ingredients in one bottle. I kept everything else the same. I’ve made this twice, and both times were incredibly flavorful, but the second time I set the IP to 18 minutes instead of 15 (quick released after a couple minutes both times) and it was fall apart tender. I would serve this to company, although we usually add a bit more sriracha than most people would when we make it for ourselves. 🙂 Thanks for helping me conquer my Instant Pot fear, and for creating such a quick, easy and delicious weeknight meal!
Just made this tonight, so good and easy! This will be something I make often. Love my instant pot.
I made this last night as meal #3 in our new Instant Pot (6qt). I followed the directions to a ‘T’, but did add 5 minutes extra cooking time and 10 minutes of quick release (more because I need that time to get my son to bed!). My husband gave this a 10/10 and said it was one of the best meals he’s had in a very long time. The odd part, I’m a vegetarian so have no idea how it tasted, but can attest to the fact it was VERY easy to make.
Amazing!
This was delicious and was my first meal made in my Instant Pot. I cut the recipe in half and cooked for 12 minutes (beef was a little tough so I think less time next time). I had one large meal out of it for me plus two more meals to take to work.
That’s awesome!
Welp- rookie mistake made here: I didn’t cube the beef before cooking it. UGH- made for a bit of a mishap, I had to cube it after the initial 15 mins in the InstaPot then put it back in for 5 mins (too long- turned out tough)…but the sauce still turned out amazing. Will try again…
thanks you.
The best and easiest Korean beef thanks to this instant pot, it’s great, fast and easy to prepare the dish to make the beef more tender and wonderful with the beef flavor. Thank you for sharing this instant pot with delicious Korean beef.
Thank you, Jenny!
We love this recipe so much that I’m planning to make it for family that will be in town. However, I’m going to have to double the recipe which I’ve never done before and I am not sure if I need to leave the meat cooking on high in the instant pot longer than fifteen minutes or just cook it for 15 minutes like the original recipe. Please help!!!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I doubled this recipe, used stew meat, and it turned out AMAZING!!!! I did everything as it said, even time, just doubling the ingredients.
Hi! This was the first dish I made in my new instapot. I got scared since the mfg recommends a minimum of 18oz of liquid. I ended up adding about 1 c of water. It was diluted but I could still see this dishes potential.
Can you let me know if this extra liquid was necessary? New user here.
Thanks for the awesome recipe, I am hoping to add it to our rotation once I figure out this instapot
Celeste, the extra liquid you added is not necessary (when using a 6-qt Instant Pot). I hope you get to give it a try again without it – it’s truly one of my favorites! 🙂
My Instant Pot is an 8 qt and don’t add any extra liquid. I read that only one cup of liquid is necessary and have never needed more than that for any dish I’ve cooked in it. I have also found that most meats (especially frozen chicken) release some liquid to compensate if the liquid is on the lower side. I hope that helps!
This was soooo good! And easy, too. I am not much of a cook but wanted to try something different. The whole prep/cooking time was about 50 minutes from start to finish and even my teenaged son loved it. This is by far my favourite recipe to date. I used just regular stewing beef and cut it into smaller pieces…..so tender and tasty. I will be sharing this and making it again. I would even serve it to company!!
It’s great for having people over!
Can I use sirloin steak cut into chunks?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Now I know why your site is called “Damn Delicious” because this certainly was! For some of the reviewers whose beef wasn’t tender, I’m wondering if you purchased the right cut. This recipe was loved by my entire family; thank you!
Thanks, Amy!
My son’s girlfriend’s birthday is today. I asked her the other day what she wanted for a present. She said she wanted the “good meat dish” that I’ve made before. This recipe is what she is talking about.
Officially requested as a birthday present.