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.

MY OTHER RECIPES

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.

ingredients

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

koreanbeefcooking

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!

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Instant Pot Korean Beef

  • Author:
  • Yield: serves 6

Ingredients

  • 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

Instructions

  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 you’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

Notes

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

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61 Comments on "Instant Pot Korean Beef"

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cookbook queen
Guest

Dang it, I am really going to have to get an instant pot. This looks incredible!

Feisty Eats
Guest

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.

Jaimie
Guest

What vegetable would compliment the Korean Beef?

Stacey
Guest

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

New-in-FL
Guest

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!

Kim
Guest

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

Lisa
Guest

THANKS~!! I had the same question, food in pot and ready to go! Glad the answer was at hand.

Jesse
Guest

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?

Jenna
Guest

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?

Mina
Guest

Hi. How much juice do i add?

Newbie
Guest

I assume when it is done do do a quick release instead of natural release?

Ashley
Guest

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 🙂

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[…] night I pulled out the Instant Pot to make this Korean beef from Cookies and Cups. I swear I’ve made this before, but I searched the blog and […]

Kay Pea
Guest

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.

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[…] Korean Beef […]

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[…] Inspired by Maangchi and Cookies and Cups […]

Heather
Guest

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.

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[…] Korean Beef […]

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[…] Korean Beef (use coconut aminos instead of soy sauce) […]

Emily in TN
Guest
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… Read more »
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[…] Pot Korean Beef | Cookies and Cups  1C = […]

Kim
Guest

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.

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[…] Instant Pot Korean Beef by Cookies and Cups […]

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[…] Korean Beef from Cookies and Cups […]

GrupGirl
Guest

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?

Terina
Guest

The cooking time stays the same 🙂

Tamara
Guest

Can I use frozen beef or does it need to be thawed?

Katie
Guest

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?

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[…] Korean Beef  […]

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[…] 13. Korean Beef […]

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[…] Instant Pot Korean Beef with Indian Fried Dill Potatoes […]

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[…] Instant Pot Korean Beef with Indian Fried Dill Potatoes. Restaurant quality. Use sweet potatoes instead of russet. […]

Nicole
Guest

How do you keep it from burning on the bottom?

Steph
Guest

The print recipe button doesn’t seem to be working?

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[…] Instant Pot Korean Beef with Indian Fried Dill Potatoes. Restaurant quality. Used sweet potatoes instead of russet. […]

Vanessa
Guest

How much juice do you add?

Jill
Guest

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.

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[…] Instant Pot Korean Beef […]

Becky
Guest

What size insta pot do you own?

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[…] Instant Pot Korean Beef with Indian Fried Dill Potatoes. Random combination but delicious match. Often use sweet potatoes instead. […]

J3OE
Guest

What size cubes should it be cut into? I understand Instant Pot recipies are more about size than weight…

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[…] Instant Pot Korean Beef […]

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