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–+ servings
Instant Pot Korean Beef

Instant Pot Korean Beef

Yield: 6 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
The best and easiest Korean beef you will ever make in the pressure cooker. 10 min prep or less! And the meat comes out amazingly flavorful and melt-in-your-mouth tender!
4.8 stars (160 ratings)

Ingredients

  • ½ cup beef broth
  • ⅓ cup reduced sodium soy sauce
  • ⅓ cup brown sugar, packed
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha, or more, to taste
  • ½ teaspoon onion powder
  • ½ teaspoon white pepper
  • 3 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 3 tablespoons cornstarch
  • 1 teaspoon sesame seeds
  • 2 green onions, thinly sliced

Equipment

Instructions

  • In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
  • Place chuck roast into a 6-qt Instant Pot®. Stir in beef broth mixture until well combined.
  • Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • In a small bowl, whisk together cornstarch and 3 tablespoons water; set aside.
  • Select high sauté setting. Stir in cornstarch mixture and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.
  • Serve immediately, garnished with green onions and sesame seeds, if desired.