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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WHOOPS !! forgot to give it my rating! lol
So quick and so simple to make but so tasty! … At the same time this was cooking, I did jasmine rice in my little rice cooker . Excellent meal!
With the leftovers the following day, I sauteed some sliced mushrooms , onions and cherry tomatoes and then heated up the leftover beef in with the veggies , and served it on the rice ..Yummy!
It’s a Keeper!!
This was the FIRST recipe I made in my Instant Pot and it came out very good. The meat was very tender. I will say the sauce was a bit soupy even after doing the thickening step and I wondered if I did it right but it tasted great. I plan on making this again.
I made this dish for my family tonight. Amazing! We all loved it. I made the beef exactly as directed with slightly less sriracha for my daughter. I am eating the rest for breakfast!
I sautéed peppers, onions and carrots to serve with the beef and rice. Thank you for another excellent recipe!
I made this as my second recipe in an Instant Pot- it’s tasty
This is a favorite at our house! Thank you.
OK–
Really trying to get some answers on this! Add me to the list of folks that was super excited to try this recipe, bought the right cut of meat, cooked it and released it exactly as stated, and it was SUPER TOUGH!
I looked at some other recipes out there with this kind of beef in the Instant Pot, including your beef stew recipe, which looked great and was a 30 minute cooking time.. What gives?? Why is this just 15?? Seriously, I doubt I will ever try any kind of beef recipe in the InstantPot again after ruining a much awaited Sunday dinner like this. The slower cooker with beef is the way to go for me from now on…
Thank you for this delicious and super easy recipe!!! Easily replicates my favorite restaurant Korean beef. This is definitely going to be part of the regular meal rotation 🙂 Some changes I tried: I love having fresh onions, so I did chop up a whole onion and put it in with the cubed beef when pressure cooking. I also followed some of the suggestions and set the time for longer (40 minutes) and natural released for about 10 min before quick releasing. The longer cook time is what I’ve used for other chuck roast recipes in the past and the beef has always turned out super soft and tender — this was no exception. YUM.
Great flavors! Although, I think the reason some say theirs are coming out a bit tougher is because it says to do a quick release. I did 10 mins high pressure and a 10 min natural release with pot-in-pot rice and it was perfect!
Came out perfectly, I’ll be making this again!
Made this last night…SUPER tender…so many flavors (will kick up the heat level next time)….all of the Chungah recipes have been awesome!
Amazing, taste is inverse to effort needed to make this, great taste / little effort! we wear out our Instapot making this great recipe. Make it you will be happy and full. p.s. we make phase 1 of recipe, take out the meat and make Instapot rice, remove rice and then put the meat back in for the final step of sautés.
Great flavour but agree with other reviewers that the beef was way over cooked! I think the cooking times need to be reduced quite a bit, might try this again and see!
This recipe every time is hands down a winner! I use Wegmans brand already sliced for stir fry sirloin beef. The meat practically melts in your mouth. Thanks for sharing your delicious recipes!
It was so yummy…had to skip the sriracha, but still oh so good. Thank you for sharing
I would classify this as beef stew (maybe Asian inspired, but definitely not Korean beef.) It did have a good flavor, but there was way too much liquid even after the cornstarch. We used some of it to stir fry carrots and green beans. My husband is Korean, so after looking at the reviews,I was excited to try. After he ate it, he had the same opinion. Good flavor for a beef stew, but not Korean beef. His suggestion was to add more sesame oil and onions (we also used gochujang, and Korean chili paste inteas of sriracha.)
Not good. I was surprised in that the meat didn’t have to be seared first but followed the recipe to the letter, with the exception of adding mushrooms (I love me some mushers).
The meat was quite chewy, NOT tender as suggested. The dish tasted almost more of a stew opposed to Korean beef.
I was both surprised and disappointed bc I usually LOVE alllll of Damn Delicious’ recipes. Probably won’t make it again, but if I do, next time I’ll sear first and try without the mushrooms. ☹️
I’ve made this twice now. The first time it was delicious. The meat came out tender and very flavorful. The 2nd time it was completely different, the meat was hard and chewy and the “sauce” came out more like a soupy stew. Have no idea what I did different! 🙁
Delicious. Only thing I changed was letting the instapot naturally release for a few minutes. Meat was so tender, but I did cut chuck roast to 1 inch cubes and trimmed as much fat off as possible. Great with white rice and brocolli.
I haven’t tried this yet but your other recipes have been wonderful so I have high hopes. I wanted to thank you for making sure that your recipes fit on one printed page.
The cooking time is just wrong for this dish. I made it and the meat ended up being SO TOUGH. It ruined a perfectly good chuck roast. I made it again but this time, I cooked it for 45 minutes, and it came out perfectly. You should edit this. Did anybody else have this experience?
Wow, 45 minutes in the Instant Pot? That’s a very long time – almost as long as you would need for a pot roast! Did you cut the 3 pounds of boneless beef chuck roast into 1-inch cubes?
Nutrition information for your recipes would be extremely helpful!
Hi Denise! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!