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.
Video
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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.
Made this tonight and it was absolutely fantastic! Tender, delicious, and a big hit with my hubby. Thank you for this recipe!
Thank you for sharing, Tricia!
I’ve been making the crockpot version adding potatoes to it. I wish to try this recipe in my IP can I still add potatoes and at what point can I add it pls ? Thanks
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.
There doesn’t seem to be enough liquid. I had to add more broth for the meat to be fully submerged. Does the meat have to be submerged?
Not at all! You can also see how much the meat is submerged in the instructional video for this recipe, located above the recipe box. 🙂
Made this last night! My husband and I absolutely loved it! Can’t wait to make it again! If I want to make double can I double the ingredients and keep the same cook time ?
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.
I doubled the ingredients, used stew meat and followed all times and it came out awesome!
This was AMAZING. My whole family ate it. Plates were cleaned! This rarely happens with my kids. Thank you so much!
Awesome! Happy to hear it! 🙂
Can I use xantham gum instead of corn starch? If yes, should I use the same amount, 3TBS? Thanks!
Unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
You can cook this in a stovetop pressure cooker. Just cook for about 10 minutes instead of 15. That’s what I did and it turned out great!
Even though I didn’t have many of the ingredients, it was delicious and my husband said the recipe “is a keeper.’
Great!
This is absolutely delicious.
I used brown sugar Splenda to keep the carbs down and it was soooooo good.
Thank you!
Great!
Look yummy. I love to add this to my cooking list. I will try this recipe at weekend and will be back with feedback. Thanks.
Made this tonight and sooo good. Only thing I changed was I used Tom-Tom Sauce (Chili and Garlic) instead of the minced garlic and sriracha . My hand was hurting and didn’t want to mince again. Also I used celery seed instead of onion powder
The seasame seeds and spring onion make the dish more appetizing as well as much more visually appealing.
Excellent and beef was so tender
This is delicious! The only problem is that I should have doubled the recipe!
Haha what a good problem to have!
made this last night. super easy and delish. even better the next day!
Making this for the second time. I’m not a fan of sricha so I didn’t use that either time. Let me tell you, this stuff is amazing! I bragged about on Facebook. Several ie. have tried and love it too! Wonder what would happen if we did rice and the beef at the same time? I’m scared to try. Thankfully I have two Instant Pots! Thank you so very much, this is one of the few keepers we’ve tried from Pinterest!
I would like more information on the calorie content of your recipe for Instant pot korean beefl
Hi Doris! Nutritional information is provided only for select and some new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
DANG! This is GOOD!!! I’m not a fan of beef, rarely having seconds but definitely enjoyed seconds on this!
Great!
I made this tonight and it was so good! Flavoring was perfect and the beef was so tender! My 2yo even loved this dish. I think next time I’ll throw in a few carrots and maybe some broccoli. Yummy…so good! Thanks 😉
Thank you, Liz!