Instant Pot Korean Beef

The pressure cooker makes this delightful Instant Pot Korean beef stew a snap to prepare and cook. Infused with the vibrant flavors of gochujang, soy sauce, and garlic, the dish combines tender, melt-in-your-mouth beef chunks with the mildly spicy notes of Korean gochujang paste. Brown sugar adds just enough sweetness to balance the heat, while the rice vinegar adds subtle tanginess to the dish. Soy sauce, beef broth, and garlic add to the complex flavors.

Besides its great flavor, the Instant Pot makes this dish quick and easy enough to prepare on a weeknight. With its rich, bold flavors, it’s sure to become an overall family favorite!

What is Gochujang?

Gochujang is a Korean fermented chili paste known for its spicy, sweet, and savory flavor notes. Ingredients include chili powder, glutinous rice, fermented soybeans, and salt. The rich, thick red paste has a balanced heat that is not overwhelming and is commonly used in Korean dishes such as bibimbap, bulgogi, and tteokbokki. In addition, it is often used as a condiment or marinade.

What I Love About This Recipe

• Tender beef in a short time. Chuck becomes very soft under pressure, absorbing the flavors around it. The Instant Pot speeds up a process that normally takes hours and delivers a reliable texture every time.
• Balanced flavor without complexity. Soy sauce, brown sugar, gochujang, garlic, and ginger create a sauce that is savory, lightly sweet, and moderately spicy. The ingredients are easy to find, and the ratios make the dish flavorful without being overwhelming.
• Simple cooking method. Everything cooks in one pot, and the controlled heat of the Instant Pot reduces the chance of overcooking or burning. The sauté step at the end helps you adjust the sauce texture to exactly what you prefer.
• Flexible serving options. The beef pairs well with rice, noodles, steamed vegetables, or lettuce wraps. Leftovers can be used in bowls, sandwiches, or reheated for another meal without losing quality.
• Easy to adjust heat level. Gochujang offers warmth without sharp spiciness, and you can add more or less depending on your preference. Even small adjustments noticeably shift the flavor profile.

Ingredient Notes

• Beef chuck – A well-marbled cut that softens nicely under pressure. Trim large pockets of fat, but keep some marbling for tenderness.
• Soy sauce – Low-sodium varieties work best so the final sauce doesn’t become overly salty after reducing. Tamari is a good substitute for a gluten-free version.
• Brown sugar – Balances the heat and salt. Light or dark both work, with dark providing a deeper molasses tone.
• Gochujang – A Korean fermented chili paste that adds warmth, depth, and slight sweetness. Different brands vary in heat, so adjust to taste.
• Ginger and garlic – Fresh versions give the most pronounced flavor. Ginger paste can be used if needed.
• Green onions – The white and light green portions cook into the sauce, while the darker greens are best reserved for garnish.
• Cornstarch slurry – Thickens the sauce after pressure cooking. Add gradually if you prefer a thinner consistency.

Steps to Make Instant Pot Korean Beef

1. Cut the beef into evenly sized pieces so they cook at the same rate and become tender at the same time.
2. Slice the green onions and separate the darker tops for garnish. Prepare the garlic so it blends smoothly into the sauce.
3. Add the beef, broth, soy sauce, brown sugar, vinegar, gochujang, ginger, pepper, garlic, and the lighter onion pieces to the Instant Pot. Stir to distribute the ingredients and coat the meat.
4. Seal the pot, choose high pressure, and cook until the beef is tender. A quick release helps preserve moisture and prevents overcooking.
5. Switch to the sauté setting and stir in the cornstarch slurry. Cook until the sauce thickens and clings to the beef.
6. Taste and adjust seasoning, adding more gochujang, vinegar, or soy sauce as needed. Serve over rice or your preferred base.

Pro Tips

• Trim excess fat from the beef, but leave some marbling to keep the meat tender.
• Stir the sauce after pressure cooking to dissolve any solids that may have settled.
• Adjust the consistency by adding the slurry slowly; you can always thicken more, but thinning a too-thick sauce takes longer.
• Reserve a few green onion tops for garnish to add freshness to the finished dish.
• Rest the beef in the sauce for a few minutes before serving to allow it to absorb additional flavor.

What to Serve With Korean Beef

• Rice: Serve with hot cooked long-grain rice, coconut rice, or go low-carb with this cauliflower rice.
• Salad: This cucumber salad complements the bold flavors of the Korean beef, or choose a classic Caesar salad or creamy slaw.
• Sautéed or Steamed Vegetables: For freshness and balance, sauté or steam vegetables like spinach, broccoli, bean sprouts, bok choy, or green beans, lightly seasoned with sesame oil and garlic.
• Corn Cheese: Unique Korean corn cheese pairs nicely with the rich and flavorful Korean beef.