Instant Pot Korean Beef Recipe

Introduction

This Instant Pot Korean Beef is a flavorful and tender dish that comes together quickly with a rich, savory sauce. It’s perfect for a weeknight dinner when you want something comforting yet packed with bold Korean-inspired 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, garlic, sesame oil, rice vinegar, ginger, Gochujang sauce, onion powder, and pepper until well combined.
2. Step 2: Place the cubed beef chuck roast into the Instant Pot.
3. Step 3: Pour the prepared sauce evenly over the cubed meat.
4. Step 4: Close the Instant Pot lid and ensure the pressure release valve is set to “SEALING”.
5. Step 5: Press the MEAT program button and adjust the cooking time to 40 minutes. The pot will take about 10-15 minutes to reach pressure.
6. Step 6: Once the Instant Pot reaches pressure, it will start counting down the cooking time.
7. Step 7: When cooking is complete, the pot will beep and switch to the keep warm mode.
8. Step 8: Allow the beef to sit in the pot for 25 minutes for a natural pressure release (NPR).
9. Step 9: 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 to control the heat level to your preference.
• Serve over steamed rice or noodles to soak up the delicious sauce.
• For extra depth, add a splash of toasted sesame seeds or chopped green onions before serving.

Storage

Store leftover Korean beef in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze in airtight containers for up to 3 months and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other tough cuts like brisket or short ribs work well in the Instant Pot for tender, flavorful results.

Is it necessary to do the natural pressure release?

Allowing a natural pressure release helps keep the beef tender and juicy by letting the pressure decrease gradually.

Instant Pot Korean Beef Recipe

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★★★★★

4.9 from 56 reviews

This Instant Pot Korean Beef recipe offers a flavorful and tender beef dish infused with a rich combination of soy sauce, brown sugar, garlic, and gochujang for a perfect balance of sweet, savory, and spicy flavors. Using an Instant Pot ensures the beef chuck roast becomes melt-in-your-mouth tender in a fraction of the time, making it an ideal meal for busy weeknights or special occasions.

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

Ingredients

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Sauce and Seasoning

• 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 soy sauce, brown sugar, beef broth, minced garlic, sesame oil, rice vinegar, grated ginger, Gochujang sauce, onion powder, and pepper until well combined.
2. Add beef to Instant Pot: Place the cubed boneless beef chuck roast into the Instant Pot.
3. Pour sauce over beef: Pour the prepared sauce mixture evenly over the cubed meat inside the Instant Pot.
4. Seal the Instant Pot: Close the lid securely and ensure the pressure release valve is turned to the ‘SEALING’ position.
5. Set cooking program: Press the MEAT program button on the Instant Pot and adjust the cooking time to 40 minutes. The pot will take approximately 10-15 minutes to reach full pressure before the countdown begins.
6. Pressure cook: Allow the Instant Pot to cook the beef under pressure for 40 minutes.
7. Natural pressure release: Once cooking is complete and the pot beeps, let the beef remain inside the pot for 25 minutes of natural pressure release (NPR) time to ensure tenderness.
8. Release remaining pressure: After 25 minutes, carefully turn the pressure release valve to ‘VENTING’ to release any remaining steam before opening the lid.

Notes

• Adjust the amount of Gochujang sauce based on your preferred spice level, starting with 2 tablespoons for mild and up to 4 tablespoons for a spicier dish.
• For best results, cut the chuck roast into uniform 1-inch cubes to ensure even cooking.
• Allowing the natural pressure release after cooking improves the tenderness and flavor absorption of the beef.
• This dish pairs well with steamed rice and garnished with green onions or sesame seeds.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: Instant Pot Korean Beef, Korean beef recipe, pressure cooker Korean beef, spicy Korean beef, beef chuck roast recipe, gochujang beef