Instant Pot Korean Beef

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.

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.

**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.

More Instant Pot recipes!

• Instant Pot Indian Butter Chicken
• Instant Pot White Chicken Chili

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

Pressure cooker tender Korean beef.

Author:i Heart Eating

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings:8 servings

Course: Main Course

Cuisine: Korean

Keyword: Instant Pot, Korean beef, pressure cooker

Print Rate

4.94 from 44 votes

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 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

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

Serving: 1servingCalories: 390kcalCarbohydrates: 12g (4%)Protein: 33g (66%)Fat: 23g (35%)Saturated Fat: 9g (45%)Cholesterol: 117mg (39%)Sodium: 686mg (29%)Potassium: 650mg (19%)Sugar: 9gVitamin A: 0.6%Vitamin C: 1.5%Calcium: 4.3%Iron: 22.2%

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Leftovers? Try the Korean beef in this Korean Beef Taco Cup recipe.