Instant Pot Korean Beef — Damn Delicious

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Instant Pot Korean Beef

The best and easiest Korean beef you will ever make in the pressure cooker. 10 min prep or less! And the meat comes out amazingly flavorful and melt-in-your-mouth tender!

​ And we’re headed to Thailand!

It’s literally a 2-day journey to get there so I will be off the radar.

Catching up on How to Get Away with Murder Season 4 and maybe watching Lion again.

I have a thing for sobbing profusely on planes. It’s weird, I know.

But, before I leave, I have this.

It’s one of my favorite Korean beef recipes ever made in the IP.

See, I promised you guys more Instant Pot recipes, didn’t I?

It’s just 10 min prep, or less. And there’s no searing, no sautéing.

And the meat is amazingly tender, melt-in-your-mouth perfection.

Just be sure to serve over rice with your chunky sweater on.

It’ll taste better with your winter sweater on.

Instant Pot Korean Beef

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

The best and easiest Korean beef you will ever make in the pressure cooker. 10 min prep or less! And the meat comes out amazingly flavorful and melt-in-your-mouth tender!


  • 1/2 cup beef broth
  • 1/3 cup reduced sodium soy sauce
  • 1/3 cup brown sugar, packed
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha, or more, to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • 3 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 3 tablespoons cornstarch
  • 1 teaspoon sesame seeds
  • 2 green onions, thinly sliced


  1. In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
  2. Place chuck roast into a 6-qt Instant Pot®. Stir in beef broth mixture until well combined.
  3. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  4. In a small bowl, whisk together cornstarch and 3 tablespoons water; set aside.
  5. Select high sauté setting. Stir in cornstarch mixture and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.
  6. Serve immediately, garnished with green onions and sesame seeds, if desired.

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Ha … I read something recently that the air pressure up in the sky or whatnot, when on planes, leaves us more susceptible to crying. Probably wasn’t the best idea for me to watch Goodbye, Christopher Robin on my last flight … Lion is really good though as is HTGAWM.

And I need to get an Instant Pot!

What if you don’t have an instant pot?

You can try this recipe instead!

Thanks for the crock pot suggestion. Love that.
I don’t have a “Instant Pot” and do not plan to get one. Thanks again.

Thank you! Love your recipes. I hope you rock Thailand!

This looks delicious! I do not have an instant pot. How would you make this in a slow cooker? Thanks!

You can try this recipe instead!

Can this be done in a slow cooker, crock pot?
If so, what would be the setting and time, please?
Your recipes are fabulous!!
Thank you.

You can try this recipe instead!

This looks amazing! I totally need this in my life!

Thank you for doing more IP recipes!!

What kind of instant pot do you have. I have a family of 6 growing teenagers. There has been an explosion about instant pots and I am hoping to get a bit of information before making the purchase. Thanks for any help you can offer. I love, love your recipes!!

I have a 6-qt Instant Pot.

You might want to get the 8 qt!

Also, no actual “explosions” with Instant Pots! Unless you count an explosion of interest, or an explosion of happy cooks, or an explosion of happy people eating meals made with their wonderful Instant Pot! I have a 6qt Instant Pot Smart and, between my husband and me, it is used nearly every day. I used to have a stovetop pressure cooker, but that one scared me a little (which I think was irrational, but still….) However, I love, love, love my Instant Pot and I think every working person needs one in their life! Lots and lots of Instant Pot groups on Facebook to ask questions, and you can google lots of recipes.

Yes, we all realize there weren’t any actual explosions. However we loved this recipe in our IP also.

Could this be made in a crockpot, oven, or simmered on stove top? I do not have an IP.

You can try this recipe instead!

Looks great! Any idea what the nutritional values would be for a serving of this?

Nutritional information is actually provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

I make your Korean beef recipe for the slow cooker, and it’s been one of my family’s favorites for sooolong now =)
I don’t know anything about these instant pots, do you recommend?

Yes, I highly recommend! I am obsessed with mine!

Thank you for more instant pot recipes. I’d love for you to put a book together on just IP recipes. Love your current book so much my pages are starting to tear!

Can’t wait to make this

I have a 30 year old “Presto” Brand pressure cooker, that is in perfect condition!. Could this recipe work using this kind of pressure cooker? If so, what heat setting should I use on my stove, and should the “rocking top” rock fast or a slow easy speed? Thanks

Unfortunately, these recipes have only been tested in an Instant Pot so I cannot say with certainty.

I can now die a happy woman. We are huge fans of your slow cooker version. I can’t wait to try this! Plus, we think of our IP as portable, so we can take this to pitch-ins!!
For everyone asking about a slow cooker or non-IP option, try the link Chungah keeps posting. We’ve been making her slow cooker version for years. It’s SO FREAKIN GOOD. People ask for the recipe all the time. We took it to a friend’s house once years ago and now it’s their annual family’s Christmas meal! Thanks, Chungah!

Thanks for creating an IP recipe that sounds yummy and easy.

Thank you for another great recipe. Can’t wait to cook this in my slow cooker.

So excited you are staying to share Instant pot recipes.

I am so happy that you are posting instant pot recipes! Thank you so much! Can’t wait to see everything else you come up with!

Will this be as leftovers?

Sorry, I meant will this be good as a leftover? Or will it be hard if it’s reheated?

Yes, the leftovers should reheat very well!

Nice recipe with korean beef. Lots of recipes that come from instapot. I will try this out to cook for my kids and husband. Can’t wait to try.

Made this tonight. Everyone had seconds. So quick and easy! It did need some salt. I wonder how it would be with regular sodium soy sauce.

Thanks for a great recipe.

Thank you for your review. No one before you made it! Not much help hearing people ask about making it in a slow cooker or just saying it sounds good. Waste of comments.

Hi Kathleen! There’s actually over a dozen comments with reviews from readers who have tried the recipe. You just have to scroll down through them. 🙂

What do you think about a little chilli and ginger? Going to give feedback once I try this out. Thanks for your nice recipe.

That sounds amazing!

Thank you for more Instant Pot recipes! I made your chicken noodle soup recipe for the IP, the day you posted it, and it is now our favourite chicken noodle soup. So I can’t wait to try this!

Wow, so delicious! Please keep the Instant Pot recipes coming! I’m obsessed with my IP and have been looking for tried and true recipes like this one. It’s definitely going into the regular rotation.

Still a IP newbie but I keep reading when QR is done for beef/poultry it becomes dry & kind of “rubbery” tasting; what would be the difference in doing NP vs QR?
Thank you in advance 🙂

Here is a great article discussing the two:

I, however, personally prefer to typically QR to avoid overcooking BUT this only applies to certain recipes.

Just made this, and it was fantastic! The beef was so tender and the sauce was incredibly flavorful. I can hardly believe how fast it was to put it all together! My husband and I loved it, and are so happy to have another recipe for our woefully underused Instant Pot!

Made this a few days ago and the flavor and the texture of the beef were amazing. My only compliant would be the total time. With the time needed to get to pressure and release pressure (even with QR), it’s much closer to 45 or 50 minutes than 25. Just a suggestion.

I would agree on the time. I’m making two batches–one in the slow cooker and the other in IP. The IP meat was not “melt-in-the mouth” tender after 15 minutes so I added it into the slow cooker and now I’m waiting for it to finish. It was tasty, but not tender at all.

Oh, I had to laugh today as I was preparing this wonderful dish. It is summer time in Brazil (as hot as Thai summers) and no way I can use my winter sweater. But it really smells good from my kitchen. I can’t wait for opening and eating it! Thanks for sharing this “full of taste” asian experience with us.

Bookmark it! I will try this recipe out at weekend and will be back with feedback. Look delicious but simple with instant pot. My kids will love it for sure. Thanks for your sharing the recipes. I will try to test with some more ingredients to see if the taste is great.

If I sub in honey instead of brown sugar do you think it would be the same measurement?

I recommend using less.

Question – I have read before to never use less than 1 cup liquid with the instant pot. Will the 1/2 cup be OK? I plan to make this tonight. Thank you.

Jennifer, please note that the recipe includes more liquid than just 1/2 cup beef broth.

Thank you, I’ll try it tonight!

I made this yesterday and it turned out amazing, thank you. I look forward to more Instant Pot recipes from you. 🙂

Gee wiz this recipe is terrific!! I have a little 3Qt IP so i halved the meat but kept the sauce at same volume so there would be enough liquid to bring to pressure. My only swaps were chili garlic sauce for the sriracha because that’s all i had and I cooked on high for 30 mins to get the meat more tender. It was perfect. Thank you for this winner recipe. We are using the extra unused cooked sauce over rice and veggies. Amazing.

This was sooo yummy. I added 5 mins to the cook time in my instapot based on other reviews. So I did 20 mins total cook time on high pressure, then did quick release as the recipe directs. Easy! Chungah I LOVE your recipes Instapot and non Instapot, but really appreciate your Instapot ones lately! Have added 3 new meals in a week that my family loves and I can make super fast! xo!

I made this last night and it was perfect!!

I made this tonight as directed, except for the sriracha because I don’t like spicy food and it turned out melt in your mouth delicious. I was hoping when I saw your picture that the rice would be cooked with it (PIP), but when I saw the cook time, I knew that couldn’t be done. I did Jasmine rice separately on the stovetop. Thanks for sharing your recipe!

Making this recipe as I write this and we’re so excited, my kids especially! Just bought the IP-Lux80 and it looks as though you can’t put it on Manual AND adjust for “Less (Lo?)-Normal-More (High?)” unless you choose the Meat/Stew setting rather than Manual. Not sure how long this is going to take but we’ll soon see! Thanks for the awesome recipes!

Success. And even eaten with 3in. of freezing rain pellets falling! Everyone really enjoyed it! IP-Lux80 on Meat/Stew Setting with the “More” Adjustment for 15min. worked perfectly! Chungah, you are awesome. Thanks again!

I have made this twice and my family loves it! I am considering making it with 3 lbs of chicken breast cubed. Would you recommend making any other adjustments?

Rachella, that sounds like a great idea! But without further recipe testing, it’s hard to say what other adjustments are needed. But please do let me know how it turns out if you give it a try!

Do you think I could use frozen meat for this and just increase the cooking time?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Could this be made without the brown sugar?

Hi Erin! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

This was delicious, approved by a multi-cultural, multi-generational family! It was so easy that my 13 year old made the whole thing. The only mod we made was to continue cooking on the saute setting, lid off, for an additional 15 mins. It gave the meat a little more time to tenderize, but more importantly the sauce reduced to a beautifully intense glaze.

That’s so great to hear Anya! We are really happy this turned out so well for you and your family!

Came our great! Thank you for the recipe. So glad to find another meat recipe where the meat does not have to be browned. So easy and so delicious!

Thank you Sophia! We’re happy to liked it 🙂

I served this along with two other Asian dishes to friends visiting from Korea. He said , “This beef taste like food from my country!” I was happy! Thank you so much for the recipe!

What a huge compliment! Thanks for sharing Sophia!

Most instant pot recipes I read say natural pressure release helps the beef to be more tender, but this is quick release. Do you find a difference when using one or the other? Thanks!

I personally prefer to do a quick-release to avoid any type of overcooking.

I received an instant pot for Mother’s Day, and tried it out for the first time with this dish! It was super simple to make, and oh my gosh was it delicious!! Thank you so much!!

How exciting! Thanks for sharing.

Could this be done pot in pot with rice? If so time an recommendation.

Hi Pierre! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Made this tonight and tasted sooo awesome! Very easy too! Looking forward to trying your other recipes!

Thank you for the awesome recipes! Do you see any problems with cooking these in a 8 qrt instant pot?

Looks delicious. I don’t have an Instant Pot, and I’m reading so much about them these days – maybe I need to get one. Meantime – I’m thinking I can maybe do this is in the slow cooker. I’ll have a go!

Bec, you can try this slow cooker version in the meantime! 🙂

I am struggling with which Instant Pot to purchase. There’s 6 at. 6, 7, 10 function pots….I don’t want to spend more unnecessarily. What do you recommend?

I personally love my 6-qt Instant Pot, but that’s only because there’s the 2 of us and there’s lots of leftovers!

Can I add vegetables to instant pot for an additional few minutes? I’ve got sugar snaps peas, carrots, bok choy, broccoli, and onions on hand. Was planning on a stir fry…so maybe continue and just add as side? But was wondering if I could add any veg to this instant pot recipe?

Anne, adding veggies to this dish sounds amazing! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Hi! Have you cooked rice pot-in-pot with this?

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