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.


  • 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


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.


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

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