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Korean Beef Instant Pot Recipe

This Korean Beef recipe is easy to make in the Instant Pot and served in a bowl with rice and kimchi or as lettuce wrap tacos for a healthier version.
Prep Time10 mins
Cook Time40 mins
Resting Time30 mins
Total Time1 hr 15 mins
Course: Main Course, Main Dish
Cuisine: Korean
Keyword: and rice, beef, bulgogi, dinner, easy, easy dinner recipes, easy recipes, fall, food, instant pot, instant pot recipes, korean beef, korean food, recipes, winter
Servings: 4 people
Calories: 518kcal


  • Pressure cooker


  • 2 lbs Chuck Roast (stew meat)
  • 1/2 yellow onion sliced thin
  • 1 tbsp fresh ginger root finely grated
  • 1 1/2 tbsp Gochujang Sauce
  • 1/4 cup low sodium soy sauce
  • 1/4 cup brown sugar
  • 3 cloves garlic pressed
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1/4 cup beef broth or water
  • green onions and sesame seeds to serve (optional)


  • Mix all ingredients in a large bowl and cover with plastic wrap. Marinade for 30 mins to 1 hr.
  • Once you are ready to cook, pour the ingredients into the pressure cooker. Turn the pressure cooker on the meat function and cook for 40 minutes.
  • Once it is ready, let the pressure cooker vent naturally and serve.


  • The flavors in this recipe are mild compared to authentic Korean food, so if you like it hot, add more Gochujang sauce.
  • This recipe gets even tastier the day after you make it. The juices have more time to combine with the meat and develop the flavor. That is why I also like to marinade the ingredients for 30 minutes before cooking.
  • I made this recipe using beef stew, but you can also use ground meat.


Calories: 518kcal | Carbohydrates: 19g | Protein: 45g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 777mg | Potassium: 851mg | Fiber: 1g | Sugar: 15g | Vitamin A: 29IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 5mg