Instant Pot Korean Beef
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Additional Time
25 mins
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Total Time
1 hr 20 mins
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Servings
8 servings
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Calories
390 kcal
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Course
Main Course
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Cuisine
Korean
Instant Pot Korean Beef
Description
This recipe combines a marinade of reduced-sodium soy sauce, brown sugar, beef broth, garlic, sesame oil, rice vinegar, grated ginger, gochujang sauce, onion powder, and black pepper, poured over cubed boneless beef chuck roast. Using an Instant Pot, the beef is pressure-cooked for 40 minutes with a natural release afterwards, producing tender, well-infused meat pieces.
The cooking method allows the flavors to deeply penetrate the beef, resulting in soft, juicy cubes with a savory and mildly spicy profile. The balance of salty, sweet, and umami-rich ingredients creates a complex sauce coating the beef.
Typically, this dish pairs well with steamed rice or vegetables, serving as a flavorful main course with a Korean-inspired flavor profile. The recipe notes emphasize using gochujang sauce rather than paste for the correct flavor concentration.
Ingredients
- 1/2 cup soy sauce reduced-sodium
- 1/3 cup brown sugar packed
- 1/4 cup beef broth reduced-sodium
- 5 cloves garlic minced
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons ginger freshly grated
- 2-4 tablespoons gochujang sauce depending on desired heat
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 3-4 pound beef chuck roast boneless, cut into 1-inch cubes
Instructions
- In a medium bowl, whisk together first 10 ingredients (up to roast).
- Place cubed roast into Instant Pot.
- Pour sauce over cubed meat.
- Close the lid, and make sure the pressure release valve is turned to "SEALING".
- Press the MEAT program button, and adjust time to 40 minutes. The pot should reach pressure within 10-15 minutes.
- Once the pot reaches pressure, it will begin counting down.
- Once it has finished cooking, it will beep and switch to keep warm.
- Allow beef to remain in pot for 25 minutes NPR (natural pressure release).
- Carefully release any pressure left at that time by turning the pressure release valve to "VENTING".
Notes
- Use gochujang sauce, not paste, to achieve the proper heat and flavor balance.
- Brown sugar and reduced-sodium soy sauce provide a balanced sweetness and saltiness in the sauce.
- After pressure cooking, allow a natural pressure release for best tenderness.
- Nutrition facts provided are estimates and may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 390kcal | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 33g | 66% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 117mg | 39% |
| Sodium | 686mg | 29% |
| Potassium | 650mg | 14% |
| Sugar | 9g | 18% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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