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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.

Ingredients

Scale

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

Find it online: https://zarameals.com/instant-pot-korean-beef-recipe/