Instant Pot Korean Beef
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
My husband and two boys love this recipe, this is the 4 time this year I’ve made it. This time we added mushrooms, onions & carrots to the pot everything else remained exactly the same at the recipe. Thank you!
A great recipe and delicious dish. I added a little more ginger and some gochugaru for extra spice and flavor. Also, I find that mixing the beef in cornstarch and then browning at the start works well.
A quick saute plus 13 mins with a slow release worked perfectly for me. I love how the instant pot tenderizes cheap cuts like this so consistently, without them turning to mush. My only gripe with the dish is a lack of vegetables, so will pair it with broccolini or similar next time.
Just made this during our quarantine. I didn’t have a chuck roast but I had chuck steaks and used those. I also didn’t have sesame seed oil or ginger as I’m going through a lot of pantry staples and not much opportunity to re-stock items. I added about a table spoon of gochujang and that was the only difference. It was an extremely big hit! Will make this one again! Thanks for sharing your talent with us!
What amazing flavor, the meat was tender and amazing! This is a keeper, adding it to my list!
Thanks for the recipe, super easy!!’
I actually put a bit of salt on the meat and marinaded it with all the juices most of the day in a ziploc. Just poured it all in the instant pot when it was dinner time. The 15 minute cook time work well for me but I used just under two pounds of chuck roast. Based on the reviews, I would probably increase the cooking time if I did cook more meat. My family really enjoyed it and will definitely make again. Thank you.
Loved the bold flavours in this quick and easy recipe! A lot of people had mentioned the beef being too overdone or chewy, it really depends on the cut of beef you use, not necessarily the cooking time. If you use top sirloin meat and cut into the 1 inch cubes it does work perfectly for melt in your mouth tenderness. Used Coconut jasmine rice which complemented it, and some oven roasted broccolini with Chile flakes on the side to get some different textures and greens. I did end up sautéing it for about 4 minutes at the end to thicken up the sauce for those that said it was a bit too soupy for their liking.
Made this for dinner tonight. I used a couple of steaks that we had instead of chuck. The meat was perfect and the sauce was delicious!! Served over Jasmine rice. We finished the entire dish. Yum! Going to keep this in our regular rotation for meals.
I made this last night with a smaller roast so I cut the sauce in half and it was delicious. I did add 10 extra minutes to the cooking time and it was perfectly tender. My toddler loved it and cleaned his plate. I tossed the extra sauce with some pasta for an easy side dish. We will be making this again.
I thought I did everything exactly right. The beef wasn’t tender and the glaze was more like a sauce. I failed! I’ll try it again, but clearly need to tweak things.
My kids, my dad, my husband and I all loved it! Finger licked good! Thank you.
Oh no! I had this bookmarked (because it’s DELICIOUS) but now the recipe part disappeared 🙁
This was wonderful! I served it alongside some Jasmine rice. This has to be my favorite pressure cooker recipe to date. I actually mixed all of the sauce ingredients (other than the corn starch and water) about 2 hours before making the actual dish and stored them in the fridge. Worked perfectly to just re-mix and then pour over the meat and start cooking when I was able to start dinner. Thanks for the awesome meal suggestion!
Turned out great, my family loved it. I added some chili flakes to spice it up a bit more. This was a winner!
Excellent flavour and the beef was very tender. The only changes I would make would be the cut the beef into strips and make a flour and water slurry rather than using cornstarch. I like the way a flour slurry finishes better.
So good. So easy
Great idea, easy enough to prep. Had some issues.
The meat was not as tender and juicy as I expected and the sauce was too soupy, even with the cornstarch.
I noticed the sauce thickened up a bit after cooking.
Only thing I might do differently next time is use a lower pressure setting to cook slightly longer. I think it dried the roast out.
Yummy! We had the tough meat situation too but it’s *not* the recipe fellow Korean beef lovers. It’s the quality of the meat you’re using. We skipped Whole Foods (meat quality at ours seems to have gone down hill since Amazon purchased) and tried beef chuck roast from our local meat market, followed the recipe exactly once again and got the desired results! Thank you. My whole family (including the more particular, little preschool-aged food snobs) gobbled right up!
This was my first Instant Pot recipe, and it was delicious! Followed directions exactly, but I increased high pressure cook time to 25 minutes and did quick release. Meat turned out perfectly tender. Sauce was so flavorful and complex- just the right amount of sweet and heat. I used Trader Joe’s angus beef for stew meat that was already cubed. I highly recommend using this! Served over brown rice, and don’t skip the green onions and sesame seeds- they make the dish! My daughter asked if we could have it again this week- that’s how yummy it truly is!
This was the 3rd meal I have made in my IP and so far, definitely the easiest and delicious! The meat was very tender and the flavor was authentic. I have 2 adopted sisters from Korea and my mom would often make dinners that they were used to….this brings back good memories as I haven’t had it in some time. After reading some reviews on here about how tough the meat was…. I decided to adjust my cooking time to 10 minutes on high then 10 minutes Natural Release. It turned out perfect! The Sriracha can of course be adjusted to your liking, we have kids so I added slightly less than recommended. Our kids RAVED about after the first bite!! Thank you for such an amazing recipe. We will definitely be adding this in to our meal rotation.
This was my first time on this site and first time with my Insta pot so I am not qualified to rate the dish. I will say the dish I made needed seasoning and the sauce was rather soupy. I will try it one more time to see if it is me or the recipe.