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 Instant Pot Korean Beef
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
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 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".
Sandy says
Hi, I’m struggling to find gochujang sauce here. I even went to a Korean market and they only sell the paste so that’s what I bought. Any suggestions on how to use this in your recipe instead? Thanks!
Kate says
Hi! You can use gochujang paste in place of the sauce, but it’s much more concentrated, so I would only use, maybe, a teaspoon to start with (depending on how spicy you like things). Hope that helps!
Jenn says
I made this and it was amazing! I used a beef brisket and marinated overnight! The meat was falling apart delicious. Served over cauliflower rice with a salad. Will definitely make again!
Kate says
Thank you! And thanks for your note about using brisket. I haven’t tried it with that cut yet. =)
LK says
This recipe was amazing and so easy in the instant pot. I served it with white rice and blistered string beans. I also boiled the sauce down at the end to make it a little thicker. We loved it. Next time I will probably cut back the sugar to 1/4 cup just a tad too sweet for me. All in all so delicious and full of the Korean flavor you want!
Kate says
Thank you so much! I’m glad that you enjoyed the recipe and that you know how to make it work for your tastes. =)
Luke says
This recipe is absolutely amazing! The gochujang sauce is where it’s at.
Kate says
Thank you! Couldn’t agree more. =) Thanks for commenting!
Debbie says
My family loves this recipe! I also like to make it with chicken thighs as my husband doesn’t eat beef. Serve over brown rice also made in the instant pot and broccoli on the side, delicious!
Kate says
Thank you! I’m so glad that your family liked it! And thank you for your note about using chicken thighs. It’s always great to hear what else works. =)
Gale says
This recipe is so easy to make and it is delicious as well. I could not find the Gochujang when I first started making this. I replaced it with chili garlic sauce. I used two big spoonfuls. I have since found the Gochujang, but have yet to try it.
Kate says
Thank you! That’s a great sub, and I hope you enjoy it with the gochujang! =)
Amy T says
My husband lived this! It’s become a regular menu item in our house.
Kate says
Thanks! I’m so glad that it’s a hit at your house! Thanks for taking the time to comment. =)
Jeshurun says
What size Instant pot does this recipie need? Also if I were to cut the recipie in half, how long would you reccomend cooking it?
Kate says
Hi! I’ve used both a 6 quart and and 8 quart Instant Pot when making this recipe. Unfortunately, I haven’t made a half batch to say for sure.
Janine says
My son is allergic to sesame. I know sesame oil is very flavorful. Do you think it would still be tasty using vegetable oil?
Kate says
I think you can just omit the oil. The sesame oil is just for flavor, and the vegetable oil won’t really add anything flavor-wise. If you have any other questions, please feel free to ask.
Abe says
Hi, When you say 2 tablespoons of grated ginger, are you talking micro planed or grated on a small hole on a box grater? Thanks. Looks like a great one….
Kate says
Hi! Thanks! I’ve actually used both a microplane and a hand-held small box grater. The microplane gives me more of a paste when I grate it, but I haven’t found that it’s made any difference in the dish. Hope that helps!
Myriam says
How many servings would you say this serves? I’m not super familiar with using my instant pot. I was going to make this for company because the reviews are amazing!! Should I still use my instant pot or tick with my crockpot?
Kate says
You should get about 8 servings with this recipe. That’s totally up to you! I usually stick to dishes I’m more comfortable with when I’m making things for company. I do have a slow cooker version. As far as IP recipes go, this one is pretty easy. If you have questions, please feel free to ask.
Katy says
This is so so so good! I thickened the sauce at the end with corn starch and served with steamed broccoli. My 9 year old son and I love this and make it often!
Kate says
Thank you! I’m so glad that you liked it. I like to serve it with steamed broccoli, too! =) Thanks for commenting!
Laurie says
Toasted sesame oil, or regular?
Kate says
You can use either toasted or regular sesame oil.
Alyson says
This was delicious and so darn easy to whip together. We are on a huge gochuchang kick lately so this really hit the spot. Thanks for the great recipe!
Kate says
Thank you! I’m so glad that you liked it. =) Thanks for commenting!
Christina says
We love it.i make it at least 3 times a month
Kate says
Yay!! I’m so glad that you’re enjoying the Korean beef! Thanks for coming back to comment. =)
Koko Paulson says
This look delicious! Can I freeze this and cook from frozen?
Kate says
Hi! Thanks! I haven’t tried to cook this frozen, so I’m not sure. I think it would be fine frozen and thawed, but I’m just not sure how it would work to cook it while still frozen.
Melissa says
My family loved this recipe. Will definitely be making it again
Kate says
I’m so glad that your family liked it! =) Thanks for commenting!
Bill Woods says
“Note – be sure to get gochujang sauce, not paste. The paste is more concentrated …”
Since I already have a tub of paste, could I just thin it with water or something?
Kate says
I would just use less of the paste if that’s what you already have.
Billie says
OMG, this was delicious. I did thicken it with corn starch and would definitely steam some broccoli to go with it next time. Can’t wait to make it again and sent the recipe to family and friends. Thank you!
Kate says
Thank you! I’m so glad that you liked it! I like to serve it with broccoli, too. =) Thanks for commenting!