Instant Pot Korean Beef

Instant Pot Korean Beef

Before summer comes and while you’re still craving something heartwarming, make this Instant Pot Korean Beef. You’re gonna love everything about it. Your family is gonna love it. Your friends are gonna love it. And you’re gonna feel like a veritable goddess of the Instant Pot.

Instant Pot Korean Beef, so simple and so good!
Instant Pot Korean Beef, so simple and so good!


Fair warning, tho, if you make Instant Pot Korean Beef: the succulent beef coated in that caramelized sauce is going to be your undoing. You’re gonna want to serve it in bowls over rice, maybe with some steamed veggies. Maybe you’ll want to add to a ramen bowl like this Spicy Steak Ramen Bowl (just sub in the Korean Beef) or serve it in oh so messy but oh so wonderful lettuce wraps.

About Instant Pot Korean Beef

You’re probably going to want to make fusion-y tacos like those pictured here. And picture them with Pickled Daikon & Carrots for some cool crunchiness, a little Chipotle Yum Yum Sauce (it’s the simplest mix together sauce in the world) and maybe some Kimchee if you’d like or not. Then toss little cheese over those tacos. Maybe some bright Feta.

And you might even find yourself in front of the fridge at two a.m. answering the siren’s call. Alone, with only the refrigerator light for ambiance and your cat for company. Or maybe that’s just me? And all this explains why out of a huge pot of Instant Pot Korean Beef, I only have photos of a few tacos and a small bowlful that was left. No worries, tho, a little can go pretty far in tacos!

One of the things that makes this Instant Pot recipe so great is that instead of thickening the sauce at the end with cornstarch (who ever heard of Korean Beef with cornstarch?!) like a lot of recipes I’ve seen, I give it time to cook down to caramelized perfection. It takes some time, true, about 15 minutes at the end of the recipe, but Korean Beef SHOULD be caramelized goodness. If you’re really in a rush, it’s your call, but I beg you not to skip that step.

Instant Pot Korean Beef, so simple and so good!
Instant Pot Korean Beef, so simple and so good!
Saving time & money on Instant Pot Korean Beef

This Instant Pot Korean Beef is super simple but if you don’t have an Instant Pot I’ve got you covered in another post on Bulgogi (Korean Beef – the link is at the bottom of this page) that you can do on the stove or grill. I actually adapted that recipe for this one, so you know it’s just as good.

And I made sure to use enough beef (it’s a good-sized pot full) so you’d have a meal and some leftovers. Coz this is one of those meals that just gets better and better. Let’s hear it for umami goodness!

As far as cost savings when shopping for this recipe, it goes without saying that you’ll want to watch the sales on the beef. I like a firmer, leaner beef like a sirloin, not something like a chuck which will dissolve into shreds. If you can’t find Asian pear, use whatever the store has. And keep your ginger in the freezer door – just chop it or grate it frozen and put it back. 🙂

Instant Pot Korean Beef
Instant Pot Korean Beef, so simple and so good!

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Instant Pot Korean Beef

Instant Pot Korean Beef

This Korean Beef rivals any made at home Korean Beef, ever! The secret to this Instant Pot recipe is to use a beef that’s leaner so it is less prone to shredding so you’ll have beautiful bite-sized pieces coated in that caramelized sauce.

  • Author: mollie kirby
  • Total Time: 50 minutes

Ingredients

  • 2 1/2 pounds lean roast, sirloin or other cut from the loin, rump or round
  • 1 onion, cut in half; cut one of the halves into half moons, the other half in chunks
  • 4 cloves garlic
  • 1 tablespoon roughly chopped ginger
  • 1/2 Asian pear, in chunks
  • 1/3 cup soy
  • 2 tablespoon rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 3 tablespoons brown sugar
  • 2 green onions, thinly sliced
  • 1/4 teaspoon black pepper

Instructions

Slice roast into 1 1/2″ chunks

Place the beef and sliced onion in a gallon freezer bag or a large bowl and set aside.

In a food processor, combine the chunked onion, garlic, Asian pear and grated ginger and process until it’s broken down. Add the soy sauce, vinegar, sesame oil and sugar and pulse until combined. Pour over steak and onions and mix to combine. Add the sliced green onion and pepper and mix again. Refrigerate for 30 minutes up to overnight.

When ready to cook, add the marinated beef and sauce to the Instant Pot. Using the manual setting, adjust for 30 minutes, high pressure. Quick release when time is up.

Using a slotted spoon, remove beef and set aside, lightly covered. Set Instant Pot to Saute, high, and reduce the juices, stirring now and then, until thick to your liking and beginning to take on a little caramelized color, 10-15 minutes. Turn off pot, add beef to pot and stir gently to coat the beef with the sauce.

Notes

If you don’t have Asian pear, use whatever pear is available and reasonable.

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I’ll be sharing Instant Pot Korean Beef at Fiesta Friday # 218 hosted this week by Ginger @ Ginger & Bread and Julianna @ Foodie on Board

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30 thoughts on “Instant Pot Korean Beef”

  1. Oh, your recipe and photos are singing my song! I am bookmarking this one for sure! I was just watching something on TV the other day about Korean BBQ and my hubby and I said that we should go out for Korean food, it looked so good. Well, now we can stay home and eat it. I haven’t jumped on the Instant Pot bandwagon, but I would make this in my slow cooked.

    Thanks a bunch for sharing at FF! This is awesome!

    1. This should be great in the slow cooker. I made it awhile back and just doing the post for it makes me crave it again! Thanks for hosting FF for us!

    1. Hi Liz, everyone who tried these loved them! Well mostly me, haha, because I had everything leftover!!! 🙂

  2. Because of this recipe, I want to go buy an instant pot immediately. I’ve resisted so far, because I’m cheap mostly, and have told myself the crock pot and pressure cooker already in my cabinet are sufficient. But, now I’m thinking I really, really do need an instant pot!

    1. Hi Kara,

      I have a stove top pressure cooker that I’ve used for years and years, and got the instant pot when I was at my folks. When I went back home for a week I tried out my stove pressure cooker (which I haven’t used in some time) and couldn’t believe the difference! I wasn’t even aware (until I had the IP to compare it with) that anytime I used the stove-top, there was so much fiddling to get the pressure just right and timing by the dial on my stove and going in and out of the kitchen to check on it (let alone the time I was making something and forgot it on the stove and fell asleep…what a mess!) And then going back to the ip when I got back to the folks house it was like night and day!

      I liked my stove-top pressure cooker, but I love love love my Instant Pot!

      I’m not saying the IP is the be all end all of pressure cookers, but I do think that the huge popularity of it and all the recipes, bloggers, cookbooks and facebook group give it a bit of an edge.

      Thanks for stopping by and if you have any ?’s I’d be happy to let you know what I think/

      Mollie

    1. Thanks Virginia! I had a Korean at a little local restaurant not too long ago and was like, yep, I like mine better! 🙂

      1. I think I have everything I need except for beef and Instant Pot, hahaha! You said I can cook on the stove top, so that will work fine. I immediately printed the recipe and will post it on the wall so I can see it whenever I am in the kitchen. 😀 I’ll look for a good beef on sale. Thanks, Mollie. This is so so good!!

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