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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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!
Gee wiz this recipe is terrific!! I have a little 3Qt IP so i halved the meat but kept the sauce at same volume so there would be enough liquid to bring to pressure. My only swaps were chili garlic sauce for the sriracha because that’s all i had and I cooked on high for 30 mins to get the meat more tender. It was perfect. Thank you for this winner recipe. We are using the extra unused cooked sauce over rice and veggies. Amazing!!!
Question – I have read before to never use less than 1 cup liquid with the instant pot. Will the 1/2 cup be OK? I plan to make this tonight. Thank you.
Jennifer, please note that the recipe includes more liquid than just 1/2 cup beef broth.
Thank you, I’ll try it tonight!
I made this yesterday and it turned out amazing, thank you. I look forward to more Instant Pot recipes from you. 🙂
If I sub in honey instead of brown sugar do you think it would be the same measurement?
I recommend using less.
Bookmark it! I will try this recipe out at weekend and will be back with feedback. Look delicious but simple with instant pot. My kids will love it for sure. Thanks for your sharing the recipes. I will try to test with some more ingredients to see if the taste is great.
Oh, I had to laugh today as I was preparing this wonderful dish. It is summer time in Brazil (as hot as Thai summers) and no way I can use my winter sweater. But it really smells good from my kitchen. I can’t wait for opening and eating it! Thanks for sharing this “full of taste” asian experience with us.
Made this a few days ago and the flavor and the texture of the beef were amazing. My only compliant would be the total time. With the time needed to get to pressure and release pressure (even with QR), it’s much closer to 45 or 50 minutes than 25. Just a suggestion.
I would agree on the time. I’m making two batches–one in the slow cooker and the other in IP. The IP meat was not “melt-in-the mouth” tender after 15 minutes so I added it into the slow cooker and now I’m waiting for it to finish. It was tasty, but not tender at all.
Just made this, and it was fantastic! The beef was so tender and the sauce was incredibly flavorful. I can hardly believe how fast it was to put it all together! My husband and I loved it, and are so happy to have another recipe for our woefully underused Instant Pot!
Still a IP newbie but I keep reading when QR is done for beef/poultry it becomes dry & kind of “rubbery” tasting; what would be the difference in doing NP vs QR?
Thank you in advance 🙂
Here is a great article discussing the two:
https://www.pressurecookrecipes.com/pressure-release-natural-quick-release/.
I, however, personally prefer to typically QR to avoid overcooking BUT this only applies to certain recipes.
Its never a good idea to QR chicken especially. I have done it, and depending on the cut or the recipe, it does have a tendency to become tough and dry. Not always, but even a 10 or 15 QR is good for meats, unless there is rice or veggies that would overcook in this time. Just my opinion though. 🙂
Wow, so delicious! Please keep the Instant Pot recipes coming! I’m obsessed with my IP and have been looking for tried and true recipes like this one. It’s definitely going into the regular rotation.
Thank you for more Instant Pot recipes! I made your chicken noodle soup recipe for the IP, the day you posted it, and it is now our favourite chicken noodle soup. So I can’t wait to try this!
Hi,
What do you think about a little chilli and ginger? Going to give feedback once I try this out. Thanks for your nice recipe.
That sounds amazing!
Made this tonight. Everyone had seconds. So quick and easy! It did need some salt. I wonder how it would be with regular sodium soy sauce.
Thanks for a great recipe.
Thank you for your review. No one before you made it! Not much help hearing people ask about making it in a slow cooker or just saying it sounds good. Waste of comments.
Hi Kathleen! There’s actually over a dozen comments with reviews from readers who have tried the recipe. You just have to scroll down through them. 🙂
Nice recipe with korean beef. Lots of recipes that come from instapot. I will try this out to cook for my kids and husband. Can’t wait to try.
Sorry, I meant will this be good as a leftover? Or will it be hard if it’s reheated?
Yes, the leftovers should reheat very well!
Will this be as leftovers?
I am so happy that you are posting instant pot recipes! Thank you so much! Can’t wait to see everything else you come up with!
So excited you are staying to share Instant pot recipes!!!!!
Thank you for another great recipe. Can’t wait to cook this in my slow cooker.
Thanks for creating an IP recipe that sounds yummy and easy.