Instant Pot Korean Beef Recipe

Introduction

This Instant Pot Korean Beef recipe combines tender, flavorful beef with a rich, slightly spicy marinade that cooks quickly under pressure. It’s a perfect weeknight meal that’s both comforting and packed with authentic Korean flavors.

Ingredients

• ½ cup reduced-sodium soy sauce
• ⅓ cup brown sugar (packed)
• ¼ cup reduced-sodium beef broth
• 5 cloves garlic (minced)
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons freshly grated ginger
• 2-4 tablespoons Gochujang sauce (depending on desired heat)
• ½ teaspoon onion powder
• ½ teaspoon pepper
• 3-4 pound boneless beef chuck roast cut into 1-inch cubes

Instructions

1. Step 1: In a medium bowl, whisk together the soy sauce, brown sugar, beef broth, minced garlic, sesame oil, rice vinegar, grated ginger, Gochujang sauce, onion powder, and pepper until well combined.
2. Step 2: Place the cubed beef chuck roast into the Instant Pot and pour the sauce mixture evenly over the meat.
3. Step 3: Close the lid securely, ensuring the pressure release valve is set to “SEALING”.
4. Step 4: Press the MEAT program button and adjust the cooking time to 40 minutes. The pot will take about 10-15 minutes to reach pressure.
5. Step 5: Once the cooking cycle is complete, allow the beef to naturally release pressure for 25 minutes (NPR).
6. Step 6: After the NPR, carefully turn the pressure release valve to “VENTING” to release any remaining pressure before opening the lid.

Tips & Variations

• Adjust the amount of Gochujang sauce based on your spice preference, starting with 2 tablespoons for mild heat and up to 4 for a spicier kick.
• Serve this beef over steamed rice or noodles with a sprinkle of green onions and sesame seeds for added texture and flavor.
• For a thicker sauce, remove the beef once cooked and simmer the sauce on sauté mode until it reduces to your liking.

Storage

Store leftover Korean beef in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other cuts like brisket or short ribs can work well, but adjust cooking times accordingly to ensure tenderness.

Is Gochujang sauce necessary?

Gochujang adds authentic Korean flavor and heat, but you can substitute with a mix of chili paste and a touch of honey if unavailable.

Instant Pot Korean Beef Recipe

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★★★★★

4.5 from 121 reviews

This Instant Pot Korean Beef recipe offers a flavorful, tender, and easy-to-make dish featuring juicy beef chuck roast simmered in a rich, savory sauce with garlic, ginger, and gochujang for a perfect blend of sweet and spicy Korean-inspired flavors. It’s a great weeknight meal that comes together quickly using the Instant Pot for convenience.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6–8 servings 1x
• Category: Main Dish
• Method: Instant Pot
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Sauce Ingredients

• ½ cup reduced-sodium soy sauce
• ⅓ cup brown sugar (packed)
• ¼ cup reduced-sodium beef broth
• 5 cloves garlic (minced)
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons freshly grated ginger
• 2–4 tablespoons Gochujang sauce (depending on desired heat)
• ½ teaspoon onion powder
• ½ teaspoon pepper

Beef

• 3–4 pound boneless beef chuck roast, cut into 1-inch cubes

Instructions

1. Prepare the sauce: In a medium bowl, whisk together the soy sauce, brown sugar, beef broth, minced garlic, sesame oil, rice vinegar, grated ginger, gochujang, onion powder, and pepper until fully combined.
2. Place beef in Instant Pot: Arrange the cubed beef chuck roast evenly inside the Instant Pot inner pot.
3. Add sauce over beef: Pour the prepared sauce mixture over the cubed meat, ensuring all pieces are coated.
4. Seal Instant Pot: Close the lid securely and make sure the pressure release valve is in the “SEALING” position to build proper pressure.
5. Set cooking program: Press the MEAT program button on the Instant Pot and adjust the cooking time to 40 minutes; the pot will start to build pressure, which usually takes 10-15 minutes.
6. Cook under pressure: Once the pot reaches pressure, it will count down the 40 minutes cooking time, allowing the beef to become tender and infused with flavor.
7. Natural pressure release: When cooking finishes, the pot will beep and switch to keep warm; let the beef sit inside for an additional 25 minutes with natural pressure release to maximize tenderness.
8. Release remaining pressure: After the natural pressure release period, carefully turn the pressure release valve to “VENTING” to release any remaining steam before opening the lid.

Notes

• Adjust the amount of gochujang sauce between 2 to 4 tablespoons depending on how spicy you like your beef.
• Use reduced-sodium soy sauce and broth for better control of saltiness.
• For a thicker sauce, after cooking, remove beef and reduce the sauce by simmering on sauté mode if desired.
• Serve with steamed rice and garnish with chopped green onions or sesame seeds for added flavor.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Keywords: Instant Pot Korean Beef, Korean beef recipe, pressure cooker beef, easy Korean dinner, spicy Korean beef