Instant Pot Korean Beef
by Chungah
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The BEST and easiest Korean beef with 10 min prep or less! And the meat comes out amazingly juicy, flavorful and melt-in-your-mouth tender!
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reasons to make korean beef in the instant pot
- Quick prep. All you need is 10 min of prep time. There’s no searing, no sautéing, no nothing, perfect for those super busy weeknights between soccer pick up and homework!
- 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, the quintessential balance of sweet and savory. Serve it over rice, serve it over noodles, serve it over all the things.
- Freezer-friendly. Instant Pot Korean beef freezes and reheats like a dream, great to have in your back pocket for weeknight meals, lazy weekends, or for a friend recovering from surgery.
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 storing korean beef
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
Video
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.
Equipment
Did you make this recipe?
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Can this be done in a slow cooker, crock pot?
If so, what would be the setting and time, please?
Your recipes are fabulous!!
Thank you.
You can try this recipe instead!
https://damndelicious.net/2015/02/21/slow-cooker-korean-beef/
This looks delicious! I do not have an instant pot. How would you make this in a slow cooker? Thanks!
You can try this recipe instead!
https://damndelicious.net/2015/02/21/slow-cooker-korean-beef/
What if you don’t have an instant pot?
You can try this recipe instead!
https://damndelicious.net/2015/02/21/slow-cooker-korean-beef/
Thanks for the crock pot suggestion. Love that.
I don’t have a “Instant Pot” and do not plan to get one. Thanks again.
Thank you! Love your recipes. I hope you rock Thailand!
Ha … I read something recently that the air pressure up in the sky or whatnot, when on planes, leaves us more susceptible to crying. Probably wasn’t the best idea for me to watch Goodbye, Christopher Robin on my last flight … Lion is really good though as is HTGAWM.
And I need to get an Instant Pot!