Instant Pot Korean Beef Recipe


Instant Pot Korean Beef
  • Prep time: 20 Minutes
  • Cook time: 40 Minutes
  • Total time: 1 Hour
  • Serves: 6

Ingredients

  • 2 Tbsp sesame oil
  • 1 kg (2.2 lb) chuck beef, cut into bite-sized cubes
  • 1 onion, diced
  • 3 tsp garlic, crushed
  • 2 tsp ginger, minced
  • 1 Tbsp rice wine vinegar
  • 125 ml (4.2 fl oz) soy sauce
  • 125 ml (4.2 fl oz) beef stock
  • ½ tsp pepper
  • ½ cup brown sugar
  • ¼ tsp red chili flakes

Thickener

  • 3 Tbsp cornstarch
  • 3 Tbsp water

Instructions

  1. Set the Instant Pot (5.7L/6 qt) to sauté and add the sesame oil.
  2. Add the beef and cook until slightly browned.
  3. Next add the onion, garlic, and ginger. Cook for 2-3 minutes. Switch the Instant Pot off.
  4. Now, add the rice wine vinegar, soy sauce, beef stock, pepper, brown sugar, and chili flakes. Stir slightly.
  5. Seal the pressure cooker and set to pressure cook for 15 minutes.
  6. Allow to sit for 10 minutes before manually releasing the pressure.
  7. Remove the lid and set the Instant Pot to sauté.
  8. Combine the cornstarch and water until smooth. Pour into the Instant Pot and stir until thickened.
  9. Serve & Enjoy.

Recipe Tips

  • The brown sugar can be replaced with honey.
  • You may want to skim any excess oil from the top of the sauce before completing step eight. I find it delicious either way.
  • Use a cheap cut of beef for the best results.
  • The chili flakes can be removed if you do not like spicy food.

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