Instant Pot Korean Beef

This Instant Pot Korean Beef recipe comes together quickly, so you can get dinner on the table in under an hour. Whether you make a Korean rice bowl or dish it up in lettuce cups, this tender, juicy beef cooks up moist and delicious and full of flavor!

As much as I like the cozy feeling of slow cooker pot roast and beef stew, sometimes I want something with a little more pizzazz…

And if it can make more than one meal at a time, like my slow cooker whole chicken, that’s my favorite type of meal!

Enter Instant Pot Korean beef – it’s super easy, super fast, and SO good!

It’s basically everything you could want when you’re tired of the same old chicken dinner, but you don’t want to splurge on steak for the whole family. And if you’re dealing with picky eaters, you know they may not even eat that expensive steak anyway.

But everyone will love this Instant Pot Korean beef.

INSTANT POT KOREAN BEEF

So, let’s get right to talking about what makes this Instant Pot Korean beef so amazing, shall we? Not only is this Korean beef recipe super delicious, it’s also:

• Quick & easy. Dinner will be ready in about an hour!
• Kid approved! Even the pickiest of eaters will be asking for seconds.
• Makes several servings. Some meat-centric meals only make enough for a couple of people. Not this one! You’ll have enough for dinner plus extra.
• Perfect for lunches! This Korean beef recipe is one that tastes even better the next day! Believe me, you’ll be scraping that leftover bowl clean. YUM!
• Tastes like you put in a lot of effort, but it’s actually really simple to put together.
• Naturally gluten-free. Good for families with allergies, no gluten and no dairy in this recipe!

EASY KOREAN BEEF RECIPE INGREDIENTS

• Beef roast (I used tri-tip)
• Apple, quartered (or pear or 20-oz can pineapple, drained)
• Coconut aminos (or soy sauce or liquid aminos)
• Garlic cloves
• Ginger
• Onion
• Vinegar (I used apple cider vinegar, but rice vinegar is a good pick too)
• Fish sauce
• Sesame oil
• Salt
• Black pepper
• Cilantro (optional)

Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic-free, and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!)

NOTES ON INGREDIENTS FOR INSTANT POT KOREAN BEEF

Some people like to add red peppers to this recipe. I didn’t because I think it’s perfect as is, but feel free to try it! You can also add red pepper flakes and green onions as a garnish.

BEEF ROAST

Quite possibly the biggest perk of Instant Pot Korean beef is that it doesn’t matter what cut of beef you use! We can thank the Instant Pot for that because the high-pressure cooking of the Instant Pot turns pretty much anything into something delicious.

It’s one of the ways the Instant Pot saves you money, plus you will always love your new recipes!

I’ve made this recipe using chuck roast and tri-tip and both were equally delicious. No matter the cut you use, be sure to trim it well.

My favorite source for larger cuts of beef is Butcher Box. Butcher Box delivers grass-fed beef, pasture-raised and organic chicken, and heritage pork directly to your front door each month. You can read my honest review on Butcher Box here, and how to make Butcher Box worth the cost here!

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APPLE (OR PEAR, OR PINEAPPLE)

Rather than using granulated sugar like brown sugar, the natural sugars in the whole fruit give this dish just the tiniest hint of sweetness. I’ve tested using fresh apples, pears, and pineapple and they’re all great, and all slightly different (pineapple was my favorite!).

I’m sure you can use canned fruit as well, or even applesauce if that’s what you have on hand. If you go the canned route, make sure you’re choosing fruit that is canned in natural juices and not heavy syrup!

COCONUT AMINOS (OR SOY SAUCE OR LIQUID AMINOS)

Our pantry still resembles much of our Whole30 days, so I’ve only used coconut aminos. However, I have no doubt that soy sauce or liquid aminos would work just as well.

I would encourage you to use low-sodium soy sauce if you go that route since the level of saltiness can quickly add up in dishes like this.

GARLIC / GINGER

Using fresh garlic and fresh ginger really makes the flavors pop, so aim for the fresh stuff if you can. You’ll probably have extra ginger, so either add Carrot and Sweet Potato Fritters or Egg Roll in a Bowl or Chinese 5-Spice Chicken or Thai Peanut Sauce or Kung Pao Chicken to your meal plan too.

Or if none of that sounds good, or if you STILL have leftover fresh ginger, here’s a tutorial on how to freeze ginger.

If you don’t have fresh garlic or fresh ginger, don’t let that stop you from making this recipe.

You can definitely go the granulated route here with both spices. I personally think that ground spices don’t add as much of a punch as fresh, so I like to double the quantity if I’m using ground.

VINEGAR / FISH SAUCE / SESAME OIL

A common trio if you make any sort of Asian food at home, and all three are equally necessary here.

In fact, we tested this recipe without all of the above, and with all of the above, and the WITH version won by a long shot. There is no doubt whatsoever that you need all three.

It might seem strange since you only need 1 tablespoon or less of all three but let me tell you guys – DO NOT SKIP THESE!

HOW TO MAKE KOREAN BEEF IN THE INSTANT POT

I absolutely LOVE that you only need a blender and an Instant Pot to make this Korean beef recipe a reality. First, you put everything but the meat in the blender and give it a whiz. Then you put that Korean beef sauce and the meat in the Instant Pot. Come back later to dinner DONE!

Step 1: Combine all ingredients except roast (and optional cilantro garnish) in a blender. Blend until the mixture is mostly smooth. Pour the soy sauce mixture into the bottom of a 6-quart or 8-quart Instant Pot.

Step 2: Cut the beef roast into 3” chunks, trimming the fat as necessary. Place the meat inside the Instant Pot, stirring with the Korean beef sauce.

Step 3: Place the lid on the Instant Pot, lock it, and turn the knob to “sealed”. Cook on high pressure for 45 minutes. Use either the quick pressure release or the natural pressure release to release the steam.

Step 4: Shred the meat with two forks and serve.

Note: You can also cook this recipe in the slow cooker on low for 8-10 hours.

WHAT BLENDER AND INSTANT POT ARE BEST?

I get asked often about what tools I use in my kitchen, and these are two of my favorites!

Blender: My husband bought me a Blendtec several years ago for my birthday. It’s a workhorse in our kitchen, currently getting used three times a day! It’s an investment but considering how long we’ve had it and how much it can do (check out these 45+ awesome ways to use a blender!), it’s worth every single penny.

Instant Pot: I have this 8-quart DUO Instant Pot and I LOVE it. I don’t always need the full 8 quarts, but it means I can fill up my freezer with a double batch of this Instant Pot Korean beef without batting an eyelash. This is an investment too, so with both the Blender and Instant Pot, I recommend using Swagbucks to earn gift cards to Amazon to either offset the cost or pay for it entirely!

EASY BEEF RECIPE KOREAN

And because it’s equally important, let’s talk about what you DON’T have to do with Instant Pot Korean beef:

• There’s no searing the meat first (because if you’re using an Instant Pot, you don’t have time to mess with that).
• No marinating the meat. Cooking under pressure in the Instant Pot gives the meat plenty of tender, juicy flavor.
• No added sweetener. Nope. None of it. Not even honey or maple syrup is needed.
• No beef stock. Sure, I have plenty of Instant Pot chicken broth on hand (because it’s easy and free!), but rarely do I have beef stock on hand. Plus, I’ve tested this recipe both with stock and without and it’s not necessary.
• You don’t have to buy things you normally don’t keep on hand, like chili paste, white pepper, or sesame seeds. If we’re making something yummy, it needs to work with what we DO have, right?

TO SERVE KOREAN BEEF BOWL RECIPE

My favorite way to eat this Korean beef recipe is served over rice.

• Make the family Korean Beef Bowls
  • Serve with Instant Pot White Rice
  • Make Instant Pot Brown Rice
  • Even Cauliflower Rice works here!
  • For the cilantro lovers, make Instant Pot Cilantro Lime Rice (and add extra cilantro to your bowl as a garnish)!
• Korean beef is delicious in a zoodle bowl if you don’t want rice.
• You can also make Korean beef lettuce wraps for a low-carb option.
• Serve with Pan-Roasted Broccoli or Garlic Green Beans
• You can even wrap your Korean beef in a tortilla for a fun twist on taco night!

FREEZE KOREAN BEEF RECIPES

In case you want to make your life easier later, Instant Pot Korean beef freezes great. You have two options:

• Make the sauce and put it in a freezer-safe container with the chopped-up raw beef. Later you can thaw it and dump it in the Instant Pot with no prep work!
• Make and cook the recipe as written and freeze the leftovers.

You can’t go wrong either way!

Bonus: If you have any leftover Korean beef sauce, you can also freeze that and use it as a starting point in another slow cooker beef dish. It’ll give you plenty of flavor with an Asian flair.

KOREAN BEEF RECIPE FAQS

MORE EASY INSTANT POT DINNERS

• IP Honey Garlic Chicken
• Instant Pot White Bean and Sausage Soup
• Instant Pot Beef Stew
• IP BBQ Chicken
• Instant Pot Chicken Noodle Soup
• Instant Pot Chicken Tinga