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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Tried this, it was excellent. One of those keeper recipes
It’s really the best, glad you enjoyed it!
Hi! Have you cooked rice pot-in-pot with this?
I actually haven’t!
Can I add vegetables to instant pot for an additional few minutes? I’ve got sugar snaps peas, carrots, bok choy, broccoli, and onions on hand. Was planning on a stir fry…so maybe continue and just add as side? But was wondering if I could add any veg to this instant pot recipe?
Anne, adding veggies to this dish sounds amazing! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I am struggling with which Instant Pot to purchase. There’s 6 at. 6, 7, 10 function pots….I don’t want to spend more unnecessarily. What do you recommend?
I personally love my 6-qt Instant Pot, but that’s only because there’s the 2 of us and there’s lots of leftovers!
Looks delicious. I don’t have an Instant Pot, and I’m reading so much about them these days – maybe I need to get one. Meantime – I’m thinking I can maybe do this is in the slow cooker. I’ll have a go!
Bec, you can try this slow cooker version in the meantime! 🙂
https://damndelicious.net/2015/02/21/slow-cooker-korean-beef/
Thank you for the awesome recipes! Do you see any problems with cooking these in a 8 qrt instant pot?
Not at all! 🙂
Made this tonight and tasted sooo awesome! Very easy too! Looking forward to trying your other recipes!
Could this be done pot in pot with rice? If so time an recommendation.
Hi Pierre! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I received an instant pot for Mother’s Day, and tried it out for the first time with this dish! It was super simple to make, and oh my gosh was it delicious!! Thank you so much!!
How exciting! Thanks for sharing.
Most instant pot recipes I read say natural pressure release helps the beef to be more tender, but this is quick release. Do you find a difference when using one or the other? Thanks!
I personally prefer to do a quick-release to avoid any type of overcooking.
I served this along with two other Asian dishes to friends visiting from Korea. He said , “This beef taste like food from my country!” I was happy! Thank you so much for the recipe!
What a huge compliment! Thanks for sharing Sophia!
Came our great! Thank you for the recipe. So glad to find another meat recipe where the meat does not have to be browned. So easy and so delicious!
Thank you Sophia! We’re happy to liked it 🙂
This was delicious, approved by a multi-cultural, multi-generational family! It was so easy that my 13 year old made the whole thing. The only mod we made was to continue cooking on the saute setting, lid off, for an additional 15 mins. It gave the meat a little more time to tenderize, but more importantly the sauce reduced to a beautifully intense glaze.
That’s so great to hear Anya! We are really happy this turned out so well for you and your family!
Could this be made without the brown sugar?
Hi Erin! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Do you think I could use frozen meat for this and just increase the cooking time?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I have made this twice and my family loves it! I am considering making it with 3 lbs of chicken breast cubed. Would you recommend making any other adjustments?
Rachella, that sounds like a great idea! But without further recipe testing, it’s hard to say what other adjustments are needed. But please do let me know how it turns out if you give it a try!
Making this recipe as I write this and we’re so excited, my kids especially! Just bought the IP-Lux80 and it looks as though you can’t put it on Manual AND adjust for “Less (Lo?)-Normal-More (High?)” unless you choose the Meat/Stew setting rather than Manual. Not sure how long this is going to take but we’ll soon see! Thanks for the awesome recipes!
Success!!! And even eaten with 3in. of freezing rain pellets falling! Everyone really enjoyed it! IP-Lux80 on Meat/Stew Setting with the “More” Adjustment for 15min. worked perfectly! Chungah, you are awesome!!! Thanks again!
I made this tonight as directed, except for the sriracha because I don’t like spicy food and it turned out melt in your mouth delicious. I was hoping when I saw your picture that the rice would be cooked with it (PIP), but when I saw the cook time, I knew that couldn’t be done. I did Jasmine rice separately on the stovetop. Thanks for sharing your recipe!
I made this last night and it was perfect!!
This was sooo yummy. I added 5 mins to the cook time in my instapot based on other reviews. So I did 20 mins total cook time on high pressure, then did quick release as the recipe directs. Easy! Chungah I LOVE your recipes Instapot and non Instapot, but really appreciate your Instapot ones lately! Have added 3 new meals in a week that my family loves and I can make super fast! xo!