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

Cook Time40

Resting Time30

Total Time1 15

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: people

Calories: 518kcal

Equipment

Pressure cooker

Ingredients

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)

Instructions

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.

Notes

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.

Nutrition