Instant Pot Korean Beef

But if you love intense savory dishes and do not have much time to spend to accommodate long cooking processes, Instant Pot Korean Beef is all you’d ever wish for. With tender beef and a deep savory sauce balancing sweetness and umami with hints of garlic, ginger, and sesame, this really is the dish that shines. The best part? It is super easy, nice, and hands-off-that’s perfect for busy weeknights because the Instant Pot takes care of the cooking.

Also read more: How to make Red Beans and Rice Recipes

What is Korean Beef?

Korean beef is a general term referring to several dishes of Korean origin in which the main ingredient is beef, usually cooked in a savory, lightly sweetened sauce, so that its taste is balanced with soy sauce, garlic, ginger, sesame oil, and often chili for heat. Recipes featuring Korean beef would evoke strong umami flavors with tender texture through marinating or slow cooking.

Instant Pot Korean Beef Ingredients 

• Ground beef: I would say, ideally, I would use ground chuck. It is not as fatty as regular ground beef.
• Yellow onion: Since this is quite a sweet dish, you would like sweeter yellow onions.
• Soy sauce: Its taste is sweet and salty. I always take low sodium.
• Everything Bagel Seasoning: Instead of using a bunch of seasonings, you can use this all-purpose seasoning that can be a little bit of everything!
• Red pepper flakes: These will give the dish a sweet and spicy kick!

Step-by-Step Instructions

Beef preparation

Turn the Instant Pot on to the “Sauté” function and add 1 tablespoon of sesame oil. Add the beef after the pan is hot and sauté for 2-3 minutes until lightly browned all around. That way, you will get your beef with a slightly good flavor inside and sealed.

Introduce the Sauce:

Add soy sauce, brown sugar or honey, minced garlic, ginger, and red pepper flakes. Stir to coat the beef evenly.

Pressure Cook:

Close the lid and set the valve to ‘Sealing.’ Use either the ‘Pressure Cook’ or ‘Manual’ function and cook at high pressure for 10 minutes. Let the pressure release naturally for 5 minutes after the timer goes off, then switch to full pressure release to drop the remaining pressure.

Thickening the Sauce:

Open the lid and turn the Instant Pot back onto ‘Sauté’. Add the cornstarch slurry and stir constantly as the sauce begins to thicken, taking around 2-3 minutes.

Serve with Garnish:

Serve this over steamed rice, rice noodles or even cauliflower rice for a low carb service. Garnish all with green onions and sesame seeds for that pop of flavor and visuals.

Do I actually have to use Ground Beef?

No, and it’s probably not necessary to have ground beef in all Korean beef recipes. While you can and sometimes do use ground beef in some Korean beef recipes, ground beef isn’t actually typically used in a lot of the more traditional traditional beef recipes, which are actually typically made using sliced or cubed beef, depending again on recipe and texture desired.

For example:

1. Bulgogi
2. Galbi
3. Instant Pot Korean Beef

Tips for the Best Results:

• Choose Your Perfect Cut of Meat: Chuck roast or flank steak works really well because they soften while cooking under pressure.
• Brown Sugar or Honey: You can further make it sweeter to your taste.
• Add vegetables: Add in some diced broccoli, bell peppers or carrots. It adds color and nutrients to the meal.

Variations and Adaptations

• Spicy Fans: Add in some red pepper flakes, or gochujang for some extra spice
• Beef Bowls: Serve the beef over rice with pickled veggies and a fried egg as a full Korean meal. 
• Gluten-Free Version: Change out the soy sauce for either gluten-free tamari or coconut aminos for a gluten-free version. 

How to Store Leftovers

Leftover Korean beef needs to be kept at room temperature. Then it needs to go into an airtight vessel to be refrigerated. 

Can I freeze it?

Yes. Leftover Korean beef can be frozen. Actually, freezing is the best way if you want to store them for some longer periods of time.

Ingredients 

Protein Source:

 2 pounds beef preferably chuck roast or flank steak cut into thin strips or 1-inch cubes for faster cooking

Delicious Sauce:

• 1/2 cup soy sauce (low sodium one would be great)
• 1/4 cup brown sugar or honey (sweet touch)
• 2 tbsp sesame oil – richer depth, aroma
• 3 cloves of garlic, of course, in the minced form, for that traditional flavor, which was so much needed to add.
• 1 tablespoon fresh ginger, minced or grated for spicy-sweet kick
• 1/4 teaspoon red pepper flakes, for some heat

To Thicken the Sauce:

• 2 tablespoons cornstarch mixed with 2 tablespoons water, a simple slurry

To Garnish:

• Fresh sliced green onions
• Sesame seeds for nutty undertones

Instructions

1. Put garlic, ginger, soy sauce, brown sugar, and red pepper in a bowl mix well. Put aside.
2. Put your instant pot on sauté mode. Add some oil. Once it gets hot, put the ground beef to brown it off. Once meat is browned, add the onion.
3. Add 1 cup of water, and put in a pan 1 cup of rice. Seal the lid and pressure valve and cook on high for 8 minutes.
4. Release pressure and remove the rice
5. Put instant pot to sauté and add the sauce
6. Cook the beef in the sauce for 10-15 minutes until the sauce is reduced to a glaze on the beef.
7. Serve over rice, topped with everything bagel seasoning and green onion. For a keto friendly version, serve in lettuce boats.

Why You’ll Love This Recipe:

Instant Pot Korean Beef is one of the quick, flavorful, and low clean-up dishes that can be achieved under an hour for good, savory-sweet sauce to go with the tender beef, making it perfect for those weeknights or even when craved to be tasted at home like in restaurants.

Conclusion

Make real Korean beef right in your Instant Pot. The bolder flavors and softer meat all come easily within a fraction of the time that would be required for traditional cooking. Serve it over rice or noodles for a taste of home that you’ll return to again and again.