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!
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why i love this recipe
- Quick prep. All you need is 10 min of prep time. There’s no searing, no sautéing, no nothing.
- 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. Serve it over rice, serve it over noodles, serve it over all the things.
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 storage
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
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
Equipment
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.
Video
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This was super yummy. I used sriracha and a big spoonful of gochu jang. The sauce was delicious and the meat tender! Thanks!!
Can’t wait to try this. I have all the ingredients already. I’m in no doubt it’s going to be perfect.
Made this last night! A.MAZ.ING!!! Thanks for sharing! Can’t wait to try more recipes!!!
This was so dang good!!!
This is the best meal I’ve made in my Instant Pot! I didn’t have chuck roast, but I did have tenderized round steak, and since my InstaPot is the mini version, a whole chuck roast would have been too big. I served this along with rice noodles (for the sauce) and stir fried vegies. Fabulous!
This was really, really amazing! Was trying to recreate a dish I had at an Asian restaurant in Brooklyn , NY. I added a soft boiled egg and organic ramen noodles. It was heavenly… and very close to the dish I was trying to imitate. Thanks, damndelicious….. I’ll be back!!
Looks AMAZING but is there anyway to make this in an oven or a slow cooker?!
You can try this recipe instead:
https://damndelicious.net/2015/02/21/slow-cooker-korean-beef/. 🙂
Can’t wait to try this recipe! With our little family of 3, I’d like to cut the meat down to 1-2 lbs. Should I cut the rest of the ingredients down to about half as well? Thanks!
Yes, absolutely!
This was soooo amazing and tender! Made it exactly like the recipe. Family says it’s a keeper! Add red hot pepper flake to mine just because I love spice. So flavorful!
We love it! Thanks for sharing 🙂
Ok, so I haven’t tried this recipe yet…but I cannot WAIT to try it! I am going to use wild meat, most likely Deer, Elk, or maybe Antelope. I love my instant pot! By the way, you always have such amazing recipes. I’ll let you know how it goes for me on this one. I have been trying to make a tender, moist wild meat roast for the past 17 years and thanks to my instant pot I finally did! I am confident this recipe will be AMAZING!
I’m making this for dinner tonight. It will be our 6th or 7th time! Hubby requests it a lot and it’s oh so yummy. Thanks so much! Found you in pinterest about 3-4 months ago and we love your simple yet wonderful tasty recipes!
We love it! 🙂
Go ahead and double the recipe…IT IS THAT GOOD. My husband takes the leftovers on the road with him and eats cold and he never eats anything cold. We started adding snow peas that we microwaved in bag then dumped in after the meat cooked. I also use the Sriracha brand ground chili paste instead of liquid chili sauce. We used to stir fry beef using Grace Young’s wonderful wok recipes but this recipe is so damn faster with amazingly the same salivating satisfaction.
Hi! Just wondering if any modifications should be made when using a 8 qt instant pot? I just made this recipe and everyone loved it but the beef was a tiny bit dry…I’m wondering it that’s because my instantly pot was t 6 qt.
When using an 8qt Instant Pot, the timing should stay relatively the same. It would just take a little longer for it to come to pressure. But as always, please use your best judgment when making substitutions and modifications.
I have hit or miss luck with beef in the instant pot, but I keep trying, and this recipe came out great! I used the siracha but also equal amount of Gochujang red chili paste since we like a little more spicy. This was a hit, and even better leftover. Thanks!
Absolutely amazing! I buy 3lbs of beef cut for stir fry (not stew) to save time. I make it exactly as written, except I use 1t of dried ginger instead of fresh because it’s easier for me. There is never anything leftover and I’m only feed 4 people, 2 are kids & 1 of those kids is super picky. The sauce to meat ratio is spot on, something many IP recipes have an issue with. We serve over brown rice. Highly recommend this recipe!
Made it! Came out great! Used pepper flakes and a local hotel sauce instead of saracha sauce used riced cauliflower , very tasty thank you!
I made this exactly like the recipe and it was delicious. My PICKY kids ate it up, leaving no leftovers. My question is if I can use pork shoulder instead?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Second recipe made in my instant pot! Used venison meat cooking the meat 1 minute less. Turned out great. Meat was tender. Sauce was delicious!
So easy to make once you trim the fat from the meat. My husband has never had Korean beef, and he LOVED IT!!! Thank you for posting!
Love the recipe!
Used an Instant Pot. I had to use the Pressure Cook options vs, DIY. At 15 mins, it was still tough so put in for longer. At 30 mins it was tender, just a bit dry. Will make note what time is best on my post, but it was a big hit. My son asks for it when he comes home from college.