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Instant Pot Korean Beef

A savory explosion of tender beef simmered in a rich soy sauce and ginger-infused sauce, perfect for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck, cut into chunks Cut into large chunks (about 1-2 inches) for even cooking.
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar Ensure sugar is dissolved in marinade.
  • 1/4 cup rice vinegar
  • 1 tablespoon sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon crushed red pepper flakes Adjust for desired spice level.
  • 1/4 cup green onions, sliced (for garnish)
  • Sesame seeds, for garnish

Method
 

Preparation
  1. Begin by cutting the beef chuck into large chunks (about 1-2 inches).
  2. In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, minced ginger, and crushed red pepper flakes until the sugar is dissolved.
Cooking
  1. If desired, use the ‘Sauté’ function on your Instant Pot to lightly brown the beef chunks for added flavor.
  2. Add the marinade to the pot, ensuring the beef is well coated. Close the lid, set the valve to ‘Sealing,’ and cook on high pressure for 35 minutes.
  3. Once cooking is done, let the pressure release naturally for about 10 minutes, then switch the valve to ‘Venting’ to release any remaining pressure.
  4. Open the lid carefully and use a spoon to stir. Serve the Korean beef over rice and garnish with sliced green onions and sesame seeds.

Notes

If you need to use a different cut of beef, consider flank steak or skirt steak; adjust cooking time as needed. Adding thinly sliced bell peppers or carrots into the mix can enhance flavor. Avoid overcooking to ensure the beef stays tender and juicy.