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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The sauce is great but unfortunately after 15 minutes at high pressure, my beef was still quite tough. I tried again and doubled the cooking time of the meat to 30 minutes and it turned out much better! Served with lots of veggies sautéed in the sesame oil. It’s a wonderful quick and healthy meals that keeps well for days. I make mine on Sunday afternoon and eat it for lunch all week! Thank for the idea.
Could I make this exact recipe but just swap chicken and chicken broth for beef and beef broth?
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! 🙂
This was excellent. So spicy and the meat was so tender! Great sauce recipe. Thanks!
Great recipe. The beef was melt in your mouth tender and the sauce was so delicious and flavorful. Mom tested and kid approved!
We wanted to try something different so this was our choice. We enjoyed it very much and served it over brown rice. Next time I’d add a little heat. Thank you for a great weeknight meal recipe!
This was very, very good! I rarely write reviews but this recipe convinced me to write one. I have struggled with getting instapot recipes to turn out well; so glad this one did! Thank you so much for posting the recipe!
Thank you for sharing!
Please excuse me if this is a silly question, but is Korean beef spicy/hot? If so, would taking the sriracha sauce out be an option to tame it down?
This dish is not spicy but you can always omit the 1 teaspoon Sriracha to suit your needs. 🙂
Wow, this was sooooo good! The sauce is amazing and the beef was so tender! I’ve made 2 of your recipes this week and they both were amazing, this was my fave! Thanks so much!
So good!!! I used this recipe for an open face sandwich with some rice vinegar pickled cabbage, cilantro, and sliced scallions on a hard roll/bun. It was definitely an immediate family favorite.
Beyond delicious!! The flavors are intense and the tender meat is beautifully enveloped in the sauce that thickened perfectly!!! My family and I loved it and it’s definitely one of my new fave dishes. Followed the recipe exactly and got perfect results!! So happy! Thank you!
We love that!
Made this last week and the beef came out SUPER tough.. not sure what happened. Made it exactly as you described. The flavor was great but the meat was hard to eat.
Sometimes it depends on the cut of meat you got. So sorry it didn’t turn out quite right!
We loved it! This was my first Instant Pot recipe–thank you for making it so successful. A few notes: I have the Lux model and as someone else noted, there’s no way to adjust the Manual setting to High. So I followed that person’s suggestion and used the Meat/Stew function on High. I cooked for 20 min, and then cooked on Saute for probably 5 min. Most of the meat was perfect, but some was still a little chewy. I blame the meat itself: there were some parts that were less marbled than others. Overall, it was a hit. I think the total cook time was probably closer to 40-45 min, at least for me.
Good to know! I have the 8 qt. lux model with this recipe going now and have 5 minutes left of 15. Yikes! Thankfully, I was able to set the pot to go another 6 minutes after the first program completed. The beef used did not have very much marbling in it, so a little extra time seemed prudent. From everyone’s comments I am really looking forward to sharing this with my family!
I gave this to my wife to try for dinner! Amazing! We will have to experiment with some broccoli or carrots next time.
5 star
I haven’t taken my instant pot out of the box yet (Christmas gift) but bought all the ingredients to make this as my first recipe. I’m reading a lot of comments on a blog I’m on that say never do quick release with meat dishes. It says it toughens the meat. Can you please clarify I should (or should not) quick release with this recipe? I really want my first recipe to be a success. Thank you!!
I recommend quick-releasing as directed in the recipe. 🙂
I just bought an 8 qt IP Ultra. How do I adjust your 6 qt IP recipe? I read that some modifications are needed when using a 6 qt recipe with an 8 qt IP. Thanks in advance. Can’t wait to cook your dish. 🙂
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.
Made this tonight. WOW. I doubled the sauce and added the extra at the end to thicken…..my kids love sauce. Since I doubled the sauce, next time, I’ll back off of the ginger when I do double it. My family LOVED this, and it’ll be a regular in my monthly meal plan. SUPER EASY….AND I MEAN EASY.
Wow, just wow this dish was perfect!!
Amazing and tender. So easy.
I have an instapot that seems to be different from others. I can’t program it as easy for time. So put it in for Pressure Cook and put my timer on to make sure numbers would show up, then put my timer for 30 min. (which ended up coinciding with the timer on the instapot). Used the “browning” function to heat up for the slurry.
It worked wonderfully for 30 min done to perfection.
Thank you for your feedback!
I am a food prepper, so I spend a few evenings a week or a half day on Saturdays making food in quantity and then freezing for quick weekday meals. Does this recipe freeze and reheat well? Thanks so much!
Unfortunately, we cannot answer this with certainty as we have never tried freezing this ourselves. Please use your best judgment for freezing and reheating.
I don’t know for sure but my rule of thumb is that I do freeze meats as long as there’s enough liquid surrounding the meat. For items with milk products, I add after it’s defrosted and I’m finishing it off.