Instant Pot Korean Beef

Instant Pot Korean Beef brings all the bold sweet heat and savory flavors of Korean barbecue to your table with hardly any fuss. This recipe is my go-to when I need to serve a crowd something satisfying yet handsfree and deeply flavorful. Every bite is fork tender and absolutely crave worthy thanks to the balance of soy ginger garlic and that signature kick from gochujang sauce.

When I first tested this on a rainy night my whole family hovered around the pot impatiently and now my weeknight rotation always includes requests for Korean beef night.

Ingredients

• reduced sodium soy sauce: gives deep umami and saltiness look for brands that are naturally brewed to avoid harsh flavor
• brown sugar: balances the salt with a mellow molasses sweetness always firmly pack the sugar for measuring
• reduced sodium beef broth: adds moisture and enhances the beef’s richness use a broth with minimal additives for best taste
• garlic cloves: minced for classic kick and aroma choose firm fresh cloves for the brightest taste
• sesame oil: infuses nutty fragrance toasted varieties create best results
• rice vinegar: provides a gentle tang rounding out the sauce search for unseasoned rice vinegar to avoid excess sugar
• fresh ginger: grated to bring warmth and complexity fresh ginger root will yield brighter flavor than dried
• gochujang sauce (not paste): delivers that iconic Korean heat and depth adjust amount for your preferred spice level read labels and select a sauce not paste since it blends easily in the instant pot
• onion powder: boosts savory depth check that the powder is pale not gray which signals best quality
• ground black pepper: sharpens and balances every element buy whole peppercorns for grinding if you want maximum freshness
• boneless beef chuck roast: cut into cubes for ultimate tenderness select a roast with marbling for juicy results

Step-by-Step Instructions

Prep the Sauce:

In a medium bowl whisk together the soy sauce brown sugar beef broth minced garlic sesame oil rice vinegar grated ginger gochujang sauce onion powder and black pepper until the sugar is dissolved and everything is smooth

Cube the Beef:

Trim any large pieces of fat from the beef chuck roast then cut into one inch cubes aim for even sizing so the pieces cook through consistently

Load the Instant Pot:

Add the cubed beef to the insert of your instant pot pour the prepared sauce over the meat then use a spatula or tongs to evenly coat all the pieces

Seal and Set Cooking Program:

Secure the lid on the instant pot set the valve to sealing then press the meat or stew button adjusting the cook time to forty minutes

Pressure Cook and Naturally Release:

Let the pot come up to pressure which should take right around ten to fifteen minutes then allow it to cook until the timer beeps after cooking allow the pressure to release naturally for twenty five minutes

Final Release and Serve:

Carefully turn the pressure release valve to venting to release any remaining steam open the lid stir the beef gently and spoon the tender meat and sauce over cooked rice with garnish if desired

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I especially love how the sesame oil and gochujang create that signature aroma every time the pot opens My kids always crowd around to snag a taste before I finish plating and those memories make this dish especially dear to me

Storage Tips

Leftover Korean beef keeps wonderfully in an airtight container in the fridge for up to four days Simply reheat gently on the stove or in the microwave with a splash of water or extra broth to keep it tender For longer storage freeze the beef in individual portions and thaw overnight for easy lunches or dinners

Ingredient Substitutions

If you do not have gochujang sauce swap in a mix of sriracha and ketchup for a similar sweet heat profile You can substitute pork shoulder for the beef if desired just keep the cubes the same size so timing stays accurate For a gluten free spin use gluten free tamari in place of soy sauce

Serving Suggestions

Serve this melt in your mouth beef over bowls of steamed white rice sticky rice or cauliflower rice for a lighter meal I love adding a flurry of sliced green onions toasted sesame seeds and maybe a handful of kimchi on the side for crunch and tang

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Cultural Context

This recipe is inspired by classic Korean barbecue flavors especially bulgogi but designed for home cooks to skip long marinating times The balance of sweet heat and savory notes pays homage to beloved dishes I first tasted in Korean restaurants and helps bring that magic to family tables everywhere

Frequently Asked Questions About the Recipe

→ What type of beef works best for this dish?

Boneless beef chuck roast is ideal because it becomes tender during pressure cooking and absorbs the flavors of the sauce.

→ Can this be made less spicy?

Yes, you can reduce or omit the gochujang sauce to suit your spice preference while maintaining depth of flavor.

→ Should I use soy sauce with full or reduced sodium?

Reduced-sodium soy sauce is recommended to balance the overall saltiness of the final dish, especially with pressure cooking.

→ How should I serve this Korean beef?

It pairs well with steamed white rice, a side of pickled vegetables, or fresh kimchi for a classic meal.

→ Can leftovers be stored and reheated?

Store leftovers in an airtight container in the refrigerator for up to three days. Gently reheat on the stove or in a microwave before serving.