This Instant Pot Korean beef is loaded with sweet savory Asian flavor and comes out melt-in-the-mouth tender every single time. It is incredibly easy to make without any searing or simmering. Adjust the heat level as you like depending on your mood!

Jump to:

• Which cut should I use?
• What to serve with Korean beef
• Make it spicy
• Ingredients and substitutes
• How to make Instant Pot Korean beef
• Storing direction
• Meal prep option
• More Instant Pot recipes
• Recipe

Which cut should I use?

Back in the days, I used to make this Korean beef recipe using short ribs. However, short ribs are not always easy to find. Then I started to use beef chuck roast instead which is more accessible and affordable in the states.

The result? Perfect. They are leaner than short ribs so there is less oiliness in the sauce which is a big plus. It is known to be a tougher meat, but don’t be worried, Instant Pot does the magic to turn it into melt-in-the-mouth tender. 

If you can find a tray of chuck roast that has already been cut up into cubes, the prep work can be minimal. You can also use pre-cut meat labeled as 'stew meat' which is a mix of chuck and similar parts.

What to serve with Korean beef

Serve with;

• Rice 
• Gluten-free noodles such as rice noodles or vermicelli
• Bed of salad leaves
• Other grains such as quinoa

Top with some scallions and dive in! You will also see a generous amount of flavorful, sweet savory sauce in the pot. Make sure to pour this over the dish and you will not regret it!

Make it spicy

Are you in the mood for spicy, or non-spicy? I got you both. The recipe below uses miso which has a subtle sweetness with deep umami flavor. It is a perfect option for serving kids as well.

However, if you would like a little kick to it, try gochujang - Korean chili paste. It has a similar level of saltiness and umami with a mild spiciness.

You can also stay at the midpoint, which can be done by going half and half - 2 tablespoon gochujang and 2 tablespoon miso. (This is actually my favorite!)

Ingredients and substitutes

• Tamari soy sauce
• Coconut sugar - Or any sugar
• Beef broth - Or vegetable broth, either from carton or broth powder mixed with water
• Garlic
• Sesame oil
• Rice vinegar - Or apple cider vinegar
• Fresh ginger
• Miso - Switch or blend with gochujang for a spicy version. 
• Onion
• Boneless beef chuck roast - Or stew meat

How to make Instant Pot Korean beef

1. Make the sauce. Combine the tamari, coconut sugar, beef broth, garlic, sesame oil, rice vinegar, ginger and miso all together in the Instant Pot.

2. Add in the onion and beef. Then mix gently to coat with the sauce.

3. Pressure cook on high for 40 minutes.

4. Natural release the pressure, or wait for at least 25 minutes before manually releasing the remaining pressure.

5. Serve with rice or noodles. Optional: top with scallions, ground black pepper and red cabbage.

*See below recipe card for detailed directions.

Storing direction

Instant Pot Korean beef can be refrigerated in an airtight container for up to 5 days. It can also be frozen up to 3 months. Make sure to split into a few batches and store in airtight bags or containers. 

Reheat in the microwave or over the stovetop.

Meal prep option

Since it cooks a large batch in one go, this is a perfect recipe for meal prep.

Store single portions of Korean beef, rice and cooked vegetables of your choice in airtight containers. I usually go for glassware versus plastic as it’s easier to wash off the food smell.

Recipe