Instant Pot Korean Beef

Instant Pot Korean Beef is a simple dish that's packed with Asian flavors. Make this recipe for dinner tonight in under an hour!

Course dinner, Main Course

Cuisine American, Korean

Keyword Instant Pot Recipe, Korean Beef

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 348kcal

Author Olivia Ribas

Ingredients

1 lb beef stew meat
Salt and black pepper to taste
1 tbsp sesame oil
½ cup beef broth
3 cloves garlic minced
3 tbsp honey
2 tbsp coconut aminos for gluten-free or soy sauce.
1 tsp ground ginger
¼ tsp crushed red pepper flakes
green onions sliced
sesame seeds for garnish

US Customary - Metric

Instructions

Set a 6-qt Instant Pot® to the sauté setting. Season the meat with salt and black pepper.
When the pot is hot, add sesame oil and beef. Cook for about 5-7 minutes or until the meat is browned on all sides. Remember to stir occasionally.
Then, add the beef broth, garlic, honey, coconut aminos, ginger and red pepper flakes to the pot.
Put on the lid, lock it and check to see if the vent is at sealing.
Then, select manual setting; adjust pressure to high, and set time for 35 minutes. Mine took about 15 minutes to reach pressure.
After the 35 minutes is up, let it naturally release pressure. Open the pot and give a good stir.
Top with green onions and sesame seed before serving with steamed broccoli or brown rice. Enjoy!

Video

Notes

To prevent a bitter flavor, wait until the pot is hot before adding the sesame oil.
Do not skip browning the beef as it locks in flavour.
Always cut the beef as uniformly as possible so they cook evenly.

To Store: Keep the leftovers in an airtight container in the fridge for up to 4 days. I also love using the leftovers for meal prep with rice and broccoli!

To Freeze: Korean beef is freezer friendly! Once cooled, you can store it in a freezer-safe bag or container for up to 3 months.

To Reheat: When ready to eat, simply thaw overnight in the fridge and reheat on the stovetop or microwave.

Nutrition