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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Hi. New to IP. When you switch from manual to sauté, do you drop in the water/cornstarch mix as it’s preheating? Or when it’s in sauté mode? thanks!
Either should work! 🙂
I am a type 2 diabetic and am concerned about the 13 cup of brown sugar in this recipe. I would like to swap the brown sugar with a brown sugar substitute. Any thoughts?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
How can you make this in a crock pot ??
You can try this slow cooker version!
https://damndelicious.net/2015/02/21/slow-cooker-korean-beef/
This recipe is fantastic! My husband and son beg for me to make it. Better than eating at a restaurant! My son doesn’t usually care for beef but LOVES this recipe. He liked the food in Korea (we were there last year) and is thrilled that I found this recipe. Thank you!!
Awesome!
This was amazing! I did not change a thing except for adding 2 more garlic cloves (The boyfriend loves garlic). I did put it for 5 minutes longer because of the other comments. The meat was so soft, it would just break apart in my mouth! We were both amazed by how good this came out, and we will definitely be making it again! I have it bookmarked!
Perfect!
I have made this recipe previously with beef. It is so quick and easy in the Instant Pot, and so good! Tried it tonight with pork and chicken broth. Turned out great. Such a great recipe!
Thank you!
This was so good, I will definitely make this again. Your recipes never fail to be damn delicious!
So great to hear!
Wow Chungah, this is great recipe and i think super yummy i love it… I can’t wait to cook this home also. Thanks for sharing.
I just made this tonight. It was my first Instapot meal and it was delicious! So simple yet so good…blown away that it only took 15 min. I did not have beef broth so subbed half chicken broth and red wine and topped the dish with fresh cracked pepper which added a clean punch. I also used Gochujang chile sauce for the hot sauce.
Loved it and cannot wait to try other recipes
Great additions!
I just ordered a 3 qt IP. If I half the ingredients how should I adjust the cooking time?
When using a 3qt or “mini” Instant Pot, the general rule of thumb is to divide the recipe in half with the same cook time. But as always, please use your best judgment when making substitutions and modifications.
Came out great! Love when I find something my husband likes the 1st time I make it! He said it was like going to a restaurant! I would like to add veggies to it next time. What do you think would work well? Thanks for an awesome recipe!
What a great idea – carrots and broccoli would be great additions!
Made this tonight. Substituted eye of round and increased cooking time to 25 minutes because at 15 minutes meat isn’t that tender. I also used 1 cup of low-salt beef bullion (because I increased cooking time, I figured I needed more liquid, but that turned out not to be the case. But the extra liquid did help dilute the salt in the soy sauce). Delicious!
As I only cook for myself I purchased the 3 qt Instant Pot, which as I see more and more recipes I noticed it might have been a mistake. Should I just cut the recipe in half, or should everything fit in there and cook just as fine?
When using a 3qt or “mini” Instant Pot, the general rule of thumb is to divide the recipe in half with the same cook time. But as always, please use your best judgment when making substitutions and modifications.
Thank you, I plan on giving your recipe a shot in the next week or so!
Ok so I made this using a hunk of beef that was labeled London broil and chicken broth bc I didn’t have beef. It was still DELICIOUS! Pressure cooked for 27 min tho. My beef must’ve been a tougher cut than the recipe called for. Thank you for another GREAT one!
Awesome!
Can I use a London broil and chicken broth?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Delicioso your recipe.
My wife has made recipes from your site with good results. Sadly, this didn’t turn out very well for me. I followed the recipe exactly, except for a little extra garlic, and it turned out pretty bland and the beef was tough! Any suggestions?
Oh no – what a bummer! Are you sure you used the right cut of meat?
I really wanted to like this just as it was written! The prep was super fast, I loved the no browning aspect of it. But it really needed more flavor. Not a huge deal, but I ended up adding some hoisin sauce and more sriracha, onion powder and garlic powder during the saute step. I also cooked for a couple min less since I had 2.3lbs of meat, and let it natural release, since I’ve always been told to let meat natural release for 15 min! After those alterations, I definitely like it and will try it again, knowing that some extras will have to be added.
I was wondering if this could be made up ahead of time and marinate all day to save time in preparing after work. Just put everything in a ziplock bag and dump into the IP and cook when you get home. Or make ahead, freeze, thaw & put in IP?
Either way sounds like it should work just fine, but since we haven’t tried this ourselves, we cannot answer with certainty. Please use your best judgement when making modifications and substitutions.
Really tasty recipe! Served with rice and broccoli. Just the right amount of spice that my kids (10 & 7) didn’t mind but added more flavor for the adults. LOVING the instant pot! I’ve had it for over a year now and never really knew what to do with it. I’m finding so many awesome recipes that are easy to make in it. I commented to my husband that I could cook a chuck roast in the slow cooker all day and it never turns out as tender and delicious as in this recipe. It’s a keeper!
Happy to hear you’re enjoying the recipes!
I’m so sad…. I used stew beef and it took at least 30 min to cook. So I guess boneless beef chuck roast isn’t the same as stew beef?
…and I didn’t mention – this was my first instant pot meal and I was very excited. Taste was good, but beef was chewy and grisly, not melt in your mouth. Give me some good news on a fix, please! 🙂
Hi Polly! Unfortunately, this recipe is best when using boneless beef chuck roast. Stew meat is a completely different cut of meat and will yield chewy results.
Thanks Chungah, the package was deceptive… it said stew beef, and there was also a sticker that said “pot roast,” so I got sucked in… 🙁 i’ll try again and let you know.
Bummer! I hope you get to give it another try. You won’t be sorry! 🙂