Beef/ Dinner/ Instant Pot

Instant Pot Korean Beef


This Instant Pot Korean Beef recipe is a variation on my slow cooker Korean beef recipe, which is one of my favorite crock pot recipes.

Rather than cooking all day, the Instant Pot cuts the total time from 6-8 hours to just over an hour. Most of that time is hands-off, which makes this a pretty simple recipe.

What is gochujang?

Gochujang is a key ingredient in this Korean beef. It’s a sweet and spicy red chili paste that’s commonly used in Korean cooking. Not to be confused with Thai sweet chili sauce or a spicy chili sauce like Sriracha, gochujang sauce adds unique flavor to this dish. There are several different brands of gochujang sauce available, and I’ve seen it everywhere from my local supermarket to Walmart, Target, and Amazon. We prefer it to Sriracha, and even my kids love the flavor of the sweet and spicy sauce.

 What can you substitute for gochujang?

I highly recommend buying a bottle of gochujang sauce. If you can’t gochujang sauce (or just don’t want to purchase it), you can substitute a mixture that consists of a little Sriracha, a dash of additional soy sauce, and a little additional brown sugar to taste instead.

Instant Pot Korean Beef

Pressure cooker tender Korean beef.

Course Main Course
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 390 kcal
Author i heart eating


  • 1/2 cup reduced-sodium soy sauce
  • 1/3 cup brown sugar packed
  • 1/4 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
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 3-4 pound boneless beef chuck roast cut into 1-inch cubes


  1. In a medium bowl, whisk together first 10 ingredients (up to roast).
  2. Place cubed roast into Instant Pot.
  3. Pour sauce over cubed meat.
  4. Close the lid, and make sure the pressure release valve is turned to "SEALING".

  5. Press the MEAT program button, and adjust time to 40 minutes. The pot should reach pressure within 10-15 minutes.
  6. Once the pot reaches pressure, it will begin counting down.
  7. Once it has finished cooking, it will beep and switch to keep warm.
  8. Allow beef to remain in pot for 25 minutes NPR (natural pressure release).
  9. Carefully release any pressure left at that time by turning the pressure release valve to "VENTING".

Recipe Notes

*See notes above recipe for an explanation and substitute.

**Nutrition facts are estimates.

Nutrition Facts
Instant Pot Korean Beef
Amount Per Serving (1 g)
Calories 390 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 9g 45%
Cholesterol 117mg 39%
Sodium 686mg 29%
Potassium 650mg 19%
Total Carbohydrates 12g 4%
Sugars 9g
Protein 33g 66%
Vitamin A 0.6%
Vitamin C 1.5%
Calcium 4.3%
Iron 22.2%
* Percent Daily Values are based on a 2000 calorie diet.

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