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Instant Pot Korean Beef Recipe

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4.1 from 71 reviews

This Instant Pot Korean Beef recipe features tender, flavorful beef chuck roast cooked under pressure with a savory and slightly spicy Korean-inspired sauce. The marinade includes a blend of soy sauce, brown sugar, garlic, sesame oil, rice vinegar, ginger, and gochujang for added heat, resulting in a rich, melt-in-your-mouth dish perfect for weeknight dinners or meal prep.

Ingredients

Sauce Ingredients

  • ½ cup reduced-sodium soy sauce
  • ⅓ cup packed brown sugar
  • ¼ cup reduced-sodium beef broth
  • 5 cloves garlic, minced
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons freshly grated ginger
  • 2-4 tablespoons Gochujang sauce (adjust depending on desired heat)
  • ½ teaspoon onion powder
  • ½ teaspoon ground black pepper

Beef

  • 3-4 pound boneless beef chuck roast, cut into 1-inch cubes

Instructions

  1. Prepare the Sauce: In a medium bowl, whisk together the reduced-sodium soy sauce, brown sugar, reduced-sodium beef broth, minced garlic, sesame oil, rice vinegar, grated ginger, gochujang sauce, onion powder, and black pepper until smooth and well combined.
  2. Add Beef to Instant Pot: Place the cubed boneless beef chuck roast into the Instant Pot, ensuring the pieces are evenly spread out for even cooking.
  3. Pour Sauce Over Beef: Pour the prepared sauce mixture evenly over the beef cubes, making sure all pieces are well coated with the marinade.
  4. Seal the Instant Pot: Close the Instant Pot lid securely and turn the pressure release valve to the “SEALING” position to ensure proper pressure cooking.
  5. Cook on Meat Program: Select the MEAT program on the Instant Pot and adjust the cooking time to 40 minutes. The pot will take around 10-15 minutes to reach full pressure before the countdown begins.
  6. Natural Pressure Release: When the cooking cycle completes, allow the Instant Pot to naturally release pressure over 25 minutes without switching the valve. This helps keep the beef tender and juicy.
  7. Serve: After the natural pressure release, carefully open the lid, stir the beef gently, and serve hot over rice or with your favorite sides.

Notes

  • You can adjust the amount of gochujang sauce to control the spiciness of the dish.
  • Cutting the beef into uniform 1-inch cubes ensures even cooking and tenderness.
  • Be sure to use reduced-sodium soy sauce and beef broth to keep the sodium content moderate.
  • Allowing the natural pressure release helps retain moisture and improves texture.
  • Leftovers can be refrigerated for up to 4 days or frozen for longer storage.

Find it online: https://justsosavory.com/instant-pot-korean-beef-recipe/