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Instant Pot Korean Beef Recipe: Simple Steps Instant Pot Korean Beef Recipe: Simple Steps

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Instant Pot Korean Beef Recipe: Simple Steps

Written by: Emily Smith

This Instant Pot Korean Beef recipe is my go-to for a quick, flavorful dinner. Tender beef in a sweet and savory sauce, it's a hit every time I make it!

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Hey there! Stumbled upon this fantastic instant pot Korean beef recipe in my kitchen experiments. Flavor-packed, with tender beef slices soaking up all the goodness of soy sauce, brown sugar, and those exotic Asian spices, and guess what? It's so easy to make! You'll love the savory-sweet play on your palate. Let's dive into this, shall we?

Ingredients for Instant Pot Korean Beef

  • Beef chuck roast: Tender cut for rich flavor and texture, ideal for slow cooking and absorbing bold Korean flavors.
  • Soy sauce: Adds savory umami depth and saltiness, a staple in Korean cuisine for enhancing and balancing flavors.
  • Brown sugar: Balances the savory and salty flavors with a touch of sweetness, creating a harmonious taste profile.
  • Beef broth: Infuses rich meaty essence into the dish, adding depth and complexity to the sauce for a flavorful base.
  • Sesame oil: Intense nutty aroma and flavor that enhances the dish with an authentic Korean taste and aromatic finish.
  • Garlic: Pungent and aromatic, garlic adds depth and complexity to the dish, enhancing the overall savory profile.
  • Ginger: Adds a warm, spicy kick and subtle sweetness, complementing the beef and balancing the dish's flavors.
  • Cornstarch: Thickens the sauce to a glossy consistency, coating the beef beautifully and creating a velvety texture.
  • Green onions: Fresh, mild onion flavor and vibrant color, adding a crisp texture and freshness to the finished dish.
  • Sesame seeds: Toasted nuttiness and crunchy texture, elevating the dish with a visually appealing garnish and added depth.

Essential Tools for Making This Delicious Korean Beef Dish

  • Instant Pot: Essential for pressure cooking the beef quickly and efficiently without compromising on flavor or tenderness.
  • Knife: Needed to slice the beef chuck roast into thin strips for even cooking and better texture.
  • Cutting board: Provides a stable surface for cutting the beef and ensures safety while handling sharp knives.
  • Measuring cups and spoons: Necessary for accurately measuring and adding the right amounts of ingredients for a balanced and flavorful dish.

Serves: 4 people

Preparation time: 10 minutes

Cooking time: 45 minutes

Total time: 55 minutes

Ingredients:

  • 1.5 lbs beef chuck roast, sliced into thin strips
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup beef broth
  • 1 tablespoon sesame oil
  • 4 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon cornstarch
  • 2 green onions, chopped
  • Sesame seeds, for garnish

Instructions:

  1. In the Instant Pot, combine beef, soy sauce, brown sugar, beef broth, sesame oil, garlic, and ginger.
  2. Close the lid and set the Instant Pot to high pressure for 25 minutes.
  3. Once done, do a quick release and open the lid.
  4. In a small bowl, mix cornstarch with water and stir into the beef mixture in the Instant Pot.
  5. Set the Instant Pot to sauté mode and cook until the sauce thickens.
  6. Serve the Korean beef over rice, garnished with green onions and sesame seeds.

Nutritional value:

Per Serving in Calories: 380 kcal | Carbohydrates: 16 g | Protein: 32 g | Total Fat: 20 g | Saturated Fat: 7 g | Trans Fat: 0 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 95 mg | Sodium: 1200 mg | Dietary Fiber: 1 g | Sugar: 12 g | Calcium: 60 mg | Potassium: 550 mg | Iron: 4 mg | Vitamin A: 100 µg | Vitamin C: 5 mg

Tips for Prepping and Storing Korean Beef Made in the Instant Pot

Make Ahead Instructions

  • Cook the Korean beef according to the recipe instructions.
  • Let the beef cool completely before storing it in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions

  • Cook the Korean beef as directed and allow it to cool.
  • Place the beef in a freezer-safe container or bag, removing as much air as possible.
  • Label the container with the date and store in the freezer for up to 3 months.

Marinating the beef in the sauce for a few hours before cooking can enhance the flavors and make the meat even more tender.

Common Questions About Cooking Korean Beef in the Instant Pot

FAQ:
Can I use a different cut of beef for this recipe?
Yes, you can use flank steak or sirloin as alternatives to beef chuck roast.
How can I adjust the sweetness level of the dish?
You can increase or decrease the amount of brown sugar to suit your taste preferences.
Can I make this recipe without an Instant Pot?
Yes, you can make this Korean beef recipe on the stovetop or in a slow cooker, adjusting the cooking times accordingly.
Is this dish spicy?
This recipe is not inherently spicy, but you can add red pepper flakes or sriracha for heat if desired.
Can I freeze the leftovers?
Yes, you can freeze the cooked Korean beef in an airtight container for up to 3 months.

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