Instant Pot Korean Beef

By jiafei

6 Person

25 Minutes

393 Calories

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! It’s just 10 min prep or less. And there’s no searing, no sauteing. And the meat is amazingly tender, melt-in-your-mouth perfection. Just be sure to serve over rice with your chunky sweater on. It will taste better with your winter sweater. I promise.

Ingredients

2 Green onions, thinly sliced
1 tsp. Sesame seeds
3 tbsp. Cornstarch
3 pounds Boneless beef chuck roast, cut into 1-inch cubes
1/2 tsp. White pepper
1/2 tsp. Onion powder
1 tsp. Sriracha, or more, to taste
1 tbsp. Freshly grated ginger
1 tbsp. Rice wine vinegar
1 tbsp. Sesame oil
4 cloves Garlic, minced
1/3 cup Brown sugar, packed
1/3 cup Reduced sodium soy sauce
1/2 cup Beef broth

Method

01

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.
02

Place chuck roast into a 6-qt Instant Pot. Stir in beef broth mixture until well combined.
03

Select a manual setting; adjust the pressure to high, and set the timer for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
04

In a small bowl, whisk together cornstarch and 3 tablespoons water; set aside.
05

Select high saute setting. Stir in cornstarch mixture and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.
06

Serve immediately, garnished with green onions and sesame seeds, if desired.

Related Tags

Instant Pot Recipes

Pressure Cooker Recipes

Dinner Recipes

Easy Dinner Recipes

Beef Recipes

Instant Pot Korean Beef

4.3

( By jiafei )

01 Information

Grade easy
Serving 6 servings
Calorie 393 Kcal
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

2 Green onions, thinly sliced

1 tsp. Sesame seeds

3 tbsp. Cornstarch

3 pounds Boneless beef chuck roast, cut into 1-inch cubes

1/2 tsp. White pepper

1/2 tsp. Onion powder

1 tsp. Sriracha, or more, to taste

1 tbsp. Freshly grated ginger

1 tbsp. Rice wine vinegar

1 tbsp. Sesame oil

4 cloves Garlic, minced

1/3 cup Brown sugar, packed

1/3 cup Reduced sodium soy sauce

1/2 cup Beef broth

03 Method

Step 1

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.

Step 2

Place chuck roast into a 6-qt Instant Pot. Stir in beef broth mixture until well combined.

Step 3

Select a manual setting; adjust the pressure to high, and set the timer for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Step 4

In a small bowl, whisk together cornstarch and 3 tablespoons water; set aside.

Step 5

Select high saute setting. Stir in cornstarch mixture and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.

Step 6

Serve immediately, garnished with green onions and sesame seeds, if desired.

04 Author