Instant Pot Korean Beef Recipe
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.
- 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
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
- 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.
- Place beef in Instant Pot: Arrange the cubed beef chuck roast evenly inside the Instant Pot inner pot.
- Add sauce over beef: Pour the prepared sauce mixture over the cubed meat, ensuring all pieces are coated.
- Seal Instant Pot: Close the lid securely and make sure the pressure release valve is in the “SEALING” position to build proper pressure.
- 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.
- 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.
- 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.
- 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
Find it online: https://spatulaqueen.com/instant-pot-korean-beef-recipe/
