Instant Pot Korean Beef is tender, flavorful Korean beef made in a pressure cooker. Recipe includes explanation of gochujang and gochujang substitution.
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.
The Korean beef is super tender and packed with flavor. The recipe makes plenty of sauce, and I love to serve it spooned over the beef.
Rather than having to slow cook it all day, the Instant Pot cuts the total time cooking from 6-8 hours to just over an hour. Most of that time is hands-off, which makes this a pretty easy dinner recipe.
How to make Korean beef in the Instant Pot
This is a really easy dinner recipe! Simply mix the first ten ingredients together for the sauce.
Place the cubed meat in the inner pot, and pour the sauce over the meat. Close and lock the lid.
Turn the pressure release valve to SEALING. Press the MEAT button and adjust the time to 40 minutes. Let the pressure release naturally for 25 minutes, and then turn the pressure release valve to VENTING.
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. Even my kids love the flavor of the sweet and spicy sauce.
**Note – be sure to get gochujang sauce, not paste. The paste is more concentrated and will give you a much spicier result.**
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.
What to serve with this dish
I usually serve this beef over rice with steamed broccoli on the side. It goes well with any number of steamed veggies (snow peas are also really good with this). I’ve also used this beef to make Korean tacos.
More Instant Pot recipes!
- Instant Pot Indian Butter Chicken
- Instant Pot White Chicken Chili
- Instant Pot Beef Stroganoff
- Instant Pot Mac and Cheese
- Instant Pot Cabbage Roll Bowls
If you’ve tried this Instant Pot Korean Beef recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Instant Pot Korean Beef
Ingredients
- 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 sauce1 (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
Instructions
- In a medium bowl, whisk together first 10 ingredients (up to roast).
- Place cubed roast into Instant Pot.
- Pour sauce over cubed meat.
- Close the lid, and make sure the pressure release valve is turned to "SEALING".
- Press the MEAT program button, and adjust time to 40 minutes. The pot should reach pressure within 10-15 minutes.
- Once the pot reaches pressure, it will begin counting down.
- Once it has finished cooking, it will beep and switch to keep warm.
- Allow beef to remain in pot for 25 minutes NPR (natural pressure release).
- Carefully release any pressure left at that time by turning the pressure release valve to "VENTING".
Video
Notes
- See notes above recipe for an explanation and substitute. Also, be sure to get gochujang sauce, not paste.
- Nutrition facts are estimates.
Nutrition Information
Erin says
I don’t have that gochujang sauce. Is there anything I could substitute with? Maybe red curry paste? Or leave it out? We are trying to quarantine so I can’t leave for the store
Kate says
Hi! There’s a section in the post that talks about making a homemade substitute. It’s about two scrolls up from the recipe card under the heading “what can you substitute for gochujang”. I wouldn’t recommend red curry paste because gochujang is a mix of sweet and heat and curry paste won’t give you that same flavor. You can leave it out if you don’t have the ingredients to make the substitute, but it won’t have quite as much flavor.
Shirley says
Hi ! I only have gochujang paste ( in the red tub ) Should I use less ? I adore the flavour btw….
Thank you !
Kate says
Hi! You can use the paste. It’s concentrated, so I would just recommend using less unless you want more heat.
Amber says
Social isolating and I don’t have roast, but I do have ground sirloin. Could I possibly substitute?
Kate says
I get it! I have a skillet Korean beef recipe that uses ground beef instead.
SJ says
Quick Q, if I have halved this recipe, how long do I cook it in the instant pot?
Kate says
Hi! For a 2-pound roast, it should take 20 minutes. Hope that helps!
Terri Giles says
My stars won’t work – definitely 5 stars, maybe 6
Terri Giles says
Fabulous recipe! I made rice and I roasted broccoli tossed with sesame oil and salt.
Kate says
Thank you!! I’m glad you liked it! =)