Instant Pot Korean Beef

This Pressure Cooker Korean Beef was made in the InstantPot and it's AMAZINGLY flavorful and totally simple!

This Instant Pot Korean Beef was made in under an hour using the pressure cooker feature and it’s AMAZINGLY flavorful and totally simple!

So yep, here we are again doing another Pressure Cooker recipe. You guys, I’m obsessed.

Like I’ve talked about before I bought my Instant Pot back in December and have used it pretty nonstop since then, even sharing a few recipes here on my website. I feel like it’s an official love affair.

Dinnertime in our house is generally pretty busy. We have sports almost all year round for the kids, and then there’s homework and after-school-clubs. From 3:00-6:00 we’re pretty frantic. Using the pressure cooker occasionally has been a huge dinner-saver for me. Knowing that if I don’t get my meal prepped in the slow-cooker in the morning, there is no reason to stress…the pressure cooker will do what the slow cooker will do in a fraction of the time. Of course, the Instant Pot slow cooks, too…that’s why it’s so great, all the versatility.

Anyhow, I wanted to try my hand at Korean Beef in the pressure cooker and it was a major hit. It will be on regular dinner rotation indeed.

This Pressure Cooker Korean Beef was made in the InstantPot and it's AMAZINGLY flavorful and totally simple!

I served mine over rice, but next time we are going to make Korean Beef Tacos for sure.

Just cube up some roast and season it with salt and pepper…

This Pressure Cooker Korean Beef was made in the InstantPot and it's AMAZINGLY flavorful and totally simple!

Brown the meat in the Instant Pot on the sauté setting. One pot baby!

I added in some diced apples (or pears), grated ginger and freshly squeezed orange juice.


The sauce that goes in is super simple, you probably have everything in your pantry right now!


It cooks for just a few minutes on high pressure and then shreds up like a dream! You don’t even have to shred it if you cubed you meat small enough, but I like how the shredded meat soaks up all of the tasty sauce.

This Pressure Cooker Korean Beef was made in the InstantPot and it's AMAZINGLY flavorful and totally simple!

I spiced mine up with a little chili oil to give it an extra kick too, so if your whole family likes spice you can add some crushed red pepper flakes into the dish as well!


Instant Pot Korean Beef

  • Author: Cookies & Cups
  • Yield: serves 6 1x


  • 4 pounds bottom roast, cut into cubes
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 cup beef broth
  • 1/2 cup soy sauce
  • 5 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1 pear or Granny Smith apple peeled and chopped
  • juice of one large orange or 2 small


  1. Season the cubed roast liberally with salt and pepper.
  2. Heat Instant Pot to saute. Once the pan is hot coat the pan with the olive oil and in batches brown the meat on all the sides. Transfer meat to a plate while youโ€™re working.
  3. Once all the meat is browned de-glaze the pan with the beef broth, scraping up all the browned bits.
  4. Pour in the soy sauce and stir to combine.
  5. Return all the meat back to the pan and then place the garlic, ginger and pear on top of the meat, stirring lightly to slightly combine.
  6. Finally add in the orange juice.
  7. Place the lid on your Instant Pot and using the manual button on high pressure set to 45 minutes. Make sure the valve is closed.
  8. Once the pot is done, release the steam and shred meat using a fork.
  9. Serve over rice


To make this recipe in the slow cooker follow all the steps 1-7. Slow cook on high for 4 hours or low for 6-7 hours.

* I got my Instant Pot on Amazon

This post contains affiliate links


105 Responses

  1. I made a riff on this last night with the ingredients I had on hand. It was incredible. Legit, my husband drank some of the juice that was left. Ha! Thanks for sharing. I can’t wait to try some more of your IP recipes, I’m looking at your caramel cheesecake.

  2. Stacey

    Love this recipe, meat is soooo good, I made tacos, have lots of leftovers makes plenty. Cubed meat, instant pot exactly 45 minutes.

  3. New-in-FL

    I made this (in a slow cooker) and added red pepper flakes for heat. When did you add chili oil and how much? I served with rice and steamed broccoli. Sauce went well over everything. I’d like to thicken the sauce next time. Any suggestions? Thanks for the recipe!

    1. Shelly

      I added the chili oil on my own serving. I just drizzled it on top of my bowl ๐Ÿ™‚ You could thicken it up by coating the cubes of beef in flour before you brown them. That will help thicken the sauce a bit!

  4. Kim

    You can’t do manual and adjust pressure to normal. It’s either low or high! So which is it!? Hope low works cause that’s what I set it to!!!!!:-0

      1. Kim

        Thank you! I did half time on low and half on high!! it was a HUGE hit with my family. My husband was in Heaven eating this, my 11 yr old son had 2 servings and requested me to make again tomorrow!!!
        I served it over jasmine rice and side of broccoli!
        Thank you!!!!!! I just shared it on fb and text it to a bunch of friends/ family!

          1. Bev4767

            Help – in the instructions it says cooks in just a few minutes but later on says 45 minutes? What should it be?

          2. Shelly

            Just a few minutes is just an expression I used to hyperbolize how fast you can achieve shredded meat in a pressure cooker ๐Ÿ™‚ It’s 45 minutes.

          3. Ryan Creighton

            i *didn’t* like it, Shelly! You must not have read my comment. The prep was insanely long. We haven’t eaten it yet, so i can’t comment on that crucial aspect, but come ON … this thing is called the INSTANT Pot. Emphasis on the “Instant.” i bought it to make meals quickly. This recipe is a bear. “Just a few minutes” is NOT just an expression, when you ramble on about how busy your weeknights are and when you’re trying to convince people to try your fast, easy recipes.

            Why are those error still up there? Do you not have edit access?

          4. Jess

            Same recipe would take all day in the crockpot so relatively speaking, it is quick. I like it because I can throw something in when I get home from work, tend to other things, and my dinner will be ready in an hour or less.

          5. Anonymous

            Wow… that’s some entitlement there. “Instant Pot” is the brand name, it does not imply that 2 lbs of beef will be cooked instantaneously. If you’re that upset with the narrative because you had unreasonable expectations, nobody can really do anything to help you. I suggest you just ignore the narrative and go straight to the recipe, which clearly describes the required cooking time.

            Keep in mind that the all pressure cookers (including the instant pot) will need to get up to pressure before the cooking time really comes into play. Thus, depending on the temperature of your ingredients and your altitude, the cooking time may take an additional 30 minutes to get to pressure before the 45 minute timer kicks in. If you weren’t aware of this before purchasing an instant pot, then that’s just failure on your part to do proper research as a consumer.

            As others have mentioned, this still saves several hours over the slow cooker method, so in a relativistic sense, it is “just a few minutes” for what is essentially a recipe for shredded beef. Even the fastest recipes for shredded beef indicate that a few hours will be needed, if you want the beef to have any amount of flavoring and not be overly tough. Once again, it’s about having realistic expectations.

          6. Jerry

            LOL, Ryan just a wee bit of a cry baby attitude going on here.. Sometimes good things take effort and as for time, 45 minutes is nothing… Oh and if you don’t like the effort, move on and make something else…

      1. Jesse

        Oh man, we just had this SAME crisis! So glad these comments were here. Low it is! We have a smart Bluetooth one, are they different in manual?

  5. Jenna

    Yum! I think I’ll make this tonight and serve over rice with steamed broccoli. What would you add to tortillas for the Korean taco idea? Some kind of slaw, I assume?

  6. Ashley

    We loved it! I threw this together ina matter of minutes after a google search for “instant pot beef” led me to your recipe. I was getting three young kids ready to fly out the door when I was peeping it, so who knows if I put the right amount of ingredients in, haha. Well, when we got home it smelled amazing and tasted even better. I am glad to say, this is a fail safe recipe! Thanks, I needed that ๐Ÿ™‚

  7. A friend loaned me her Instant Pot to try, and this was my second experiment (after plain white rice). I only found a 3lb package of bottom round and accidentally forgot to scale the rest of the ingredients back, but I remedied this by reducing the liquid by cooking on the Saute function for about 20 minutes after the meat was done. So easy, yet so delicious! Thanks for sharing.

  8. Heather

    I got an Instant Pot for Christmas and I made this tonight as the first meal. It was a hit! I am so glad my daughter sent me the link to your site. Now I need to figure out what I will be making next.

  9. Emily in TN

    Hi had similar issues adjusting instant pot to normal — if you use BEAN setting it will be on normal pressure – at least my model. This would have been great — but was way too salty for me from the soy. Recommend reducing the soy. Also adding a little heat and perhaps some brown sugar. Otherwise the flavor was rich, the meat tender, just too much salt. I could have salted the meat too much (it said liberally), but the soy was a dominant flavor note. Maybe low sodium soy next time… if not less, or both. Once can alway add salt.

  10. Kim

    This was outstanding. I only had 2 pounds of stew meat on hand but followed the rest of the recipe exactly. I thickened the sauce with Arrowroot and served over sauce. Just wish I knew the nutritional values.

  11. GrupGirl

    I made this last week and it turned out incredibly good! However, 4 lbs of meat is just too much for a single person – i had to throw a good portion of it away after a few days. If I cut the meat down to 2 lbs, how would I adjust cooking time? Or would it stay the same?

    1. Katie

      I have this question also! Can I just put a frozen roast in and shred it when it’s done? Would that affect cooking time?

      1. Shelly

        I have never done this with a frozen roast, but have heard that lots of people do use frozen meat in their instant pots. I would add maybe 10 extra minutes if you’re starting from frozen ๐Ÿ™‚

  12. Jill

    I didn’t take time to run through all the comments, so maybe this has been asked already, but did anyone else notice that it says to place a “pear” on top of the meat? I’m assuming and hoping they mean the apple. If so, please edit to correct if possible to avoid confusion for others. Will be making this tonight. Thank you.

    1. That’s exactly what I thought! I’m on Weight Watchers and it makes a huge amount of points for me if it’s 6 servings. I think I’ll call it 12 servings on my WW recipe calculating program.

  13. oolichan

    Made this dish tonight and served it over cauliflower rice (cooked with sesame oil, garlic, ginger, peas and scallions). It was a HUGE hit with the family and I’m sure it will remain a huge hit for many years to come. Thanks sooooo much for this wonderfully flavorful dish.

  14. These recipes should work with all of the modern electric pressure cookers, but I have found you have to learn the nuances of your particular model. The main variations come from the time to get up to pressure and the options to release the pressure.

    I find myself using mine most for recipes where those variations donโ€™t matter so much like soups and stewed meats.

  15. jolly seas

    5+ Star ! … Such a delicious dish, it has become a Family Favorite. And, I love the process of making it: real easy and the InstantPot does a terrific job of tenderizing;/cooking the meat and blending the luscious flavors. Thanks so much for this KEEPER of a recipe.

  16. Stephanie

    I just made this and it’s delicious, but I don’t recommend flouring the meat before you brown it, as someone suggested. I tried to cook it in the Instant Pot twice and both times the dreaded Burn signal came on. I gave up and put it in the slow cooker. Just a heads up. ๐Ÿ™‚

  17. Christine

    I made this recipe last night for my family & it was a huge hit. It was easy to make & tasted delicious. Thank you for the recipe, it will certainly be added into my rotation.

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  21. Hi,
    This is awesome. My husband and friends love spicy foods. Can I add more ingredients such as chili or pepper? I will be back with reviews for the original one and the one with additional version.

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  23. Melanie

    Just want to make sure it is really 45 mins to cook on *high* setting, since the meat is in 1 inch cubes. I have an issue with almost all poultry/meat getting overcooked in the IP when I follow recipes so I am afraid of ruining another meal. Thanks!

  24. My mouth started watering when I first glimpsed the photo. Then I read the whole post and recipe and now itโ€™s a full on craving! Dadgum it, Barb, now I have to go back to the grocery store again today

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  29. Jonna

    Just made this…followed your recipe to the letter and it was FANTASTIC!!! Weโ€™ll definitely be making this again! We want to try in tacos next ๐Ÿ™‚ THANK YOU for posting!

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  31. Darla

    Yummy! and beef comes out more tender than cooked all day in my crock pot. I used chuck roast and it came out great. Cooked on high for 42 minutes. Served over riced cauliflower for me and regular rice for rest of family. Thank you for this recipe. Very flavorful and not a long prep time.

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  35. Hi,
    This is awesome. My husband and friends love spicy foods. Can I add more ingredients such as chili or pepper? I will be back with reviews for the original one and the one with additional version.

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