Instant Pot Korean Beef in a bowl with a fork

Instant Pot Korean Beef

Pressure cooker tender Korean beef.
Course Main Course
Cuisine Korean
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Calories 390kcal
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


  • 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".



*See notes above recipe for an explanation and substitute. Also, be sure to get gochujang sauce, not paste.
**Nutrition facts are estimates.


Serving: 1serving | Calories: 390kcal | Carbohydrates: 12g | Protein: 33g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 686mg | Potassium: 650mg | Sugar: 9g | Vitamin A: 30IU | Vitamin C: 1.2mg | Calcium: 43mg | Iron: 4mg