Instant Pot Korean Beef

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 04/15/21
Instant Pot Korean Beef

The Spruce / Kristina Vanni
Prep: 15 mins
Cook: 25 mins
Pressure Build/Release: 10 mins
Total: 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
531 Calories
16g Fat
22g Carbs
76g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 531
% Daily Value*
Total Fat 16g 20%
Saturated Fat 6g 32%
Cholesterol 225mg 75%
Sodium 1014mg 44%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 2%
Total Sugars 14g
Protein 76g
Vitamin C 3mg 14%
Calcium 66mg 5%
Iron 7mg 41%
Potassium 892mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instant Pot Korean beef is fast and perfect for any day of the week. There's no need to precook any of the ingredients, making it a fuss-free dinner you can throw together quickly. To save even more time on a busy workday, chop the ingredients earlier in the day or the night before, and store them in the refrigerator until you're ready to cook.

The sweet and spicy flavors will win over every family member, and inexpensive beef chuck makes it surprisingly easy on your budget. Plus, cooking Korean beef in the pressure cooker saves time and makes cleanup a snap.

Most of the ingredients are easy to find locally, even the gochujang chili paste. If you can't find the Korean chili paste or don't have it on hand, feel free to substitute it with a teaspoon or two of Sriracha or sambal for heat.

Ingredients

  • 2 pounds beef chuck, blade steak, roast, or stewing beef

  • 3 cloves garlic

  • 2 medium green onions

  • 1/2 cup beef stock

  • 1/4 cup low-sodium soy sauce

  • 1/4 cup packed brown sugar

  • 1 1/2 tablespoons rice wine vinegar

  • 3 teaspoons gochujang

  • 2 teaspoons grated fresh ginger

  • 1/2 teaspoon freshly ground black pepper

  • 3 tablespoons water

  • 2 1/2 tablespoons cornstarch

  • 2 teaspoons sesame seeds (for garnish)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Instant Pot Korean beef

    The Spruce / Kristina Vanni

  2. Cut the beef into small bite-sized cubes, about 3/4 to 1 inch in size.

    Beef cubes on a cutting board

    The Spruce / Kristina Vanni

  3. Mince the garlic finely or put it through a garlic press.

    Garlic on a cutting board

    The Spruce / Kristina Vanni

  4. Remove the root ends from the green onions. Slice them thinly on the diagonal, keeping the white and light green parts separate from the dark green parts. Set aside.

    Sliced green onions on a cutting board

    The Spruce / Kristina Vanni

  5. In the inner pot of the Instant Pot, combine the minced garlic, the white and light green slices of green onion, beef stock, soy sauce, brown sugar, rice wine vinegar, gochujang, ginger, and ground black pepper. Stir to blend.

    Sauce mixture combined in Instant Pot

    The Spruce / Kristina Vanni

  6. Add the beef cubes to the sauce mixture; stir to coat the beef thoroughly.

    Korean beef in the Instant Pot

    The Spruce / Kristina Vanni

  7. Lock the lid in place and turn the pressure release valve to the sealing position. Choose the pressure cook or manual button (high pressure) and set the timer for 25 minutes. When the time is up, carefully turn the pressure release valve to the venting position (see the manufacturer's instructions for quick release). 

    Venting position on the Instant Pot lid

    The Spruce / Kristina Vanni

  8. Combine the water and cornstarch in a small bowl and whisk to blend. Cancel the pressure cook setting and choose the sauté setting.

    Cornstarch and water slurry

    The Spruce / Kristina Vanni

  9. Add the cornstarch slurry mixture to the pot and cook, stirring, for 1 to 2 minutes, or until thickened.

    Add the cornstarch mixture to the beef

    The Spruce / Kristina Vanni

  10. Arrange the Korean beef in a serving bowl and garnish with sesame seeds and the dark green parts of the sliced green onions.

    Instant Pot Korean Beef in a bowl

    The Spruce / Kristina Vanni

Recipe Variation

  • Use a teaspoon or two of Sriracha or sambal in place of gochujang.