Instant Pot Korean Beef transforms tender chunks of beef into a flavorful, spicy-sweet delight with the ease of pressure cooking, making it an ideal dish for a hassle-free yet delicious meal.

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Delicious Instant Pot Korean Beef

Korean beef is slightly sweet and salty, with rich, hearty flavor the whole family loves. This dish is inspired by Korean BBQ flavors, using one of our favorite sauces ever – Bulgogi sauce!

Instant Pot Korean Beef brings the rich and savory flavors of traditional Korean bulgogi to your table with the convenience and speed of pressure cooking. The combination of soy sauce, brown sugar, garlic, and sesame oil in the marinade infuses the tender beef with a delightful balance of sweetness and umami. This dish, often garnished with green onions and sesame seeds, is perfect for a quick, flavorful weeknight dinner that can be served over rice or in lettuce wraps for a satisfying meal.

This dish is designed to be a simple, easy homage you can make at home, without a lot of ingredients you might not have a lot of experience with. This dish isn’t specifically keto, but I am providing keto instructions in the tips and tricks below. I hope you love this easy Korean-style instant pot beef recipe as much as I do!

How to Cook Instant Pot Korean Beef

• Stew beef (2-3 pounds) – Stew beef, typically cut from tougher parts of the cow, becomes tender and succulent when cooked under pressure, making it ideal for the Instant Pot.
• Onions and peppers (2 cups) – The combination of onions and peppers adds a sweet and slightly sharp flavor profile that complements the richness of the beef.
• Minced garlic (3 tbsp) – Minced garlic infuses the dish with its aromatic and pungent flavor, a cornerstone in Korean cooking that enhances the depth of the sauce.
• Bulgogi Sauce (15 oz) – Bulgogi sauce, with its harmonious blend of soy sauce, sugar, sesame oil, and spices, provides the quintessential sweet and savory taste characteristic of Korean beef dishes.
• Sesame seeds (1 tbsp) – Toasted sesame seeds sprinkled over the finished dish add a nutty flavor and a delicate crunch, elevating the overall texture and presentation.
• Water (¼ cup plus 1 tbsp) – Water is essential for creating steam in the Instant Pot, ensuring the beef cooks evenly and the sauce achieves the right consistency.
• Cornstarch (1 tablespoon) – A cornstarch slurry is a thickening agent that, when added at the end, gives the sauce a glossy, velvety texture that clings perfectly to the beef.

Use this Method

1. Add Beef and Sauce. In your Instant Pot add ¼ cup of water. Next add in the beef, peppers and onions, garlic, and bulgogi sauce.
2. Cook in Instant Pot. Place the lid on your Instant Pot and set to seal. Cook on high pressure for 25 minutes. Let natural release. Remove the lid and turn the pot to saute.
3. Thicken. Meanwhile mix together the tablespoon of cornstarch and the tablespoon of cold water. Add this to the beef and stir for 3-5 minutes. The sauce should slightly thicken. Serve over rice!

Tips and Tricks for Making Easy Instant Pot Korean Beef

Select the Right Cut of Beef: Choose cuts like chuck roast or brisket for their marbling and flavor. Trim excess fat but keep some for moisture and richness.

Cut Beef Properly: Slice the beef against the grain into thin strips. This ensures tenderness and faster cooking.

Marinate for Flavor: If time allows, marinate the beef slices in a portion of the sauce for at least 30 minutes or overnight in the refrigerator to enhance the flavors.

Deglaze the Pot: After sautéing the beef, use a bit of broth or water to deglaze the bottom of the pot, scraping up any browned bits to prevent the “burn” warning.

Balance the Sweetness: Korean beef is known for its sweet and savory balance. Adjust the amount of brown sugar or honey to your preference, keeping in mind the sauce will slightly thicken and concentrate in flavor.

Use High-Quality Soy Sauce: Opt for a good quality soy sauce, as it’s a primary flavor component. Low-sodium soy sauce can also be used to control the saltiness.

Add Fresh Ingredients at the End: Ingredients like green onions and sesame seeds should be added after the pressure cooking is complete to retain their texture and color.

Natural Pressure Release: Allow for a natural pressure release for at least 10 minutes before doing a quick release. This helps the beef become more tender.

Thicken the Sauce: If the sauce is too thin after cooking, use the sauté function to simmer it with a cornstarch slurry (cornstarch mixed with water) until thickened to your liking.

Adjust Spiciness: Control the heat by adjusting the amount of gochujang (Korean chili paste) or red pepper flakes according to your taste.

Infuse with Garlic and Ginger: Use fresh garlic and ginger to infuse the dish with authentic flavors. Mince them finely or grate them for a more integrated flavor.

Serve with Complements: Serve the beef over steamed rice or with lettuce wraps and a side of kimchi for a traditional Korean meal experience.

Experiment with Vegetables: Add vegetables like carrots, bell peppers, or mushrooms to the pot for a more balanced dish. Add them after the meat is cooked to avoid overcooking.

Utilize the Keep Warm Function: If not serving immediately, use the Instant Pot’s keep warm function to maintain the temperature without overcooking the beef.

Save Leftovers: Instant Pot Korean Beef makes great leftovers and can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.

FAQS

What to Serve with Korean Beef

Steamed Rice: A bowl of fluffy steamed white rice makes the perfect base, soaking up the rich, flavorful sauce of the Korean beef.

Kimchi: This fermented cabbage side dish adds a spicy, tangy crunch that contrasts nicely with the savory beef.

Lettuce Wraps: Large lettuce leaves for wrapping the beef, along with a dab of ssamjang (a spicy Korean dipping sauce), create a fresh, interactive way to enjoy the meal. Try these ranch diced pork lettuce wraps!

Miso Soup: A warm, soothing bowl of miso soup can act as a light, savory start to the meal or a palate cleanser. Also try this Asian Miso Dressing!

Korean Pancakes (Pajeon): These savory pancakes, filled with green onions or seafood, offer a crispy, flavorful side that’s perfect for dipping in soy sauce.

Cold Noodles (Naengmyeon): A bowl of cold, buckwheat noodles in a tangy broth can be a refreshing finish, especially during warmer months. Also try Miso Noodle Salad!

This beef is delicious with rice or cauliflower rice, as well as vegetables like Chinese style green beans, and 10 minute broccolini.

Try these other Asian recipes:

Crispy Shrimp Rice Bowls

Chili Salmon Noodles

One Pot 15 Minute Potsticker Soup

Garlic Chinese Style Green Beans

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