Instant Pot Korean Beef is tender, flavorful Korean beef made in a pressure cooker. Recipe includes an explanation of gochujang and a gochujang substitute.
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!
Step 1: Simply stir the first ten ingredients together for the sauce.
Step 2: Place the cubed meat in the inner pot, and pour the sauce over the meat.
Step 3: Close and lock the lid.
Step 4: Turn the pressure release valve to sealing position. Press the meat button and adjust the time to 40 minutes.
Step 5: Let the pressure release naturally for 25 minutes, and then turn the pressure release valve to venting position.
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 topped with sesame seeds and sliced green onions 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).
You can also serve it as Korean beef tacos in tortillas topped with shredded cabbage.
Storage
Any leftovers should be stored in an airtight container in the refrigerator. The beef will keep for up to 4 days when properly stored.
More Instant Pot recipes!
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!
You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Instant Pot Korean Beef
Equipment
- Instant Pot/electric pressure cooker
Ingredients
- ½ cup reduced-sodium soy sauce
- ⅓ cup brown sugar packed
- ¼ 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
- ½ teaspoon onion powder
- ½ 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).½ cup reduced-sodium soy sauce, ⅓ cup brown sugar, ¼ cup reduced-sodium beef broth, 5 cloves garlic, 2 tablespoons sesame oil, 2 tablespoons rice vinegar, 2 tablespoons freshly grated ginger, 2-4 tablespoons Gochujang sauce1, ½ teaspoon onion powder, ½ teaspoon pepper
- Place cubed roast into Instant Pot.3-4 pound boneless beef chuck roast cut into 1-inch cubes
- 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
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Brady says
Made this earlier this week. Super simple and quick, but the result is so tender and tastes so good. Highly recommended. We will be eating this again soon. As others said, thickening the sauce to go over it is smart, might try that next time too.
10/10 exactly my type of recipe. Threw it over rice with some cucumber, amazing
Kate Dean says
Thank you!
Allison M says
This recipe was pretty good, a nice break from the korean beef bowls we do with ground beef, since the sauce was less sweet. I used only 2 TBS gochujang just in case it was too spicy for the kids, but next time I think I’ll do 3 since it wasn’t as noticeable as I’d hoped and not spicy. Next time I will remove all beef after cooking, shred it, and thicken the sauce with a cornstarch slurry before adding beef back in to liquid.
Thanks for a good instant pot recipe for chuck roast that isn’t pot roast!
Kate Dean says
Thank you!
Carly says
This recipe was so simple to put together and so delicious. We will absolutely be remaking!
Kate Dean says
Thank you!
Darci says
Delicious! Will make again
Kate Dean says
Thank you!
Emily says
I love this recipe. This is now the mom classic at my house. Big hit.
Kate Dean says
Thank you! I’m so glad that it has been a hit!
Jean-Nicolas Gagnon says
This recipe is fantastic. To make the sauce more saucy I add a cosrnstarch slurry in the last minute before serving to make it a bit more appealing
Kate Dean says
Thank you!