Instant Pot Korean Beef

You won’t believe how easy it is to make this Instant Pot Korean Beef recipe. Tender bites of sweet and savory beef in a flavor packed sauce, pair it with rice and a sprinkling of green onion and chopped peanuts for quick and easy main dish. 

The secret to this recipe is all in the sauce. And the sauce starts with…a can of pears! I bet you weren’t expecting that! But boy do they work well when blended with ginger, garlic, soy sauce, and brown sugar. Traditionally, Asian pears would be ideal, but canned pears are cheap and available everywhere. So canned it is! After it’s done in the pressure cooker, this sauce condenses down to almost a gravy. I tell you, I could eat it with a spoon it’s so good. 

This is one of my favorite Instant Pot recipes. It is so simple and it always turns out perfectly. I love that I can add extra veggies, sriracha sauce and peanuts later. My boys love that they don’t have to eat it with veggies if they don’t want. (One is slightly veggie phobic right now.)  

My family has been so big into rice bowl recipes recently. You might have noticed. Bang Bang Chicken Rice Bowls, Sweet Potato and Sweet Chili Rice Bowls, and I have a Hot Honey Salmon Rice Bowl that will be added soon. 

This recipe freezes and reheats extremely well, making it an excellent choice for meal prep. If you are using this recipe for meal prep, I recommend storing your toppings separate so that they stay fresh and crisp.

More Great Instant Pot Recipes to Try:

• Instant Pot Bacon Ranch Potatoes
• The Easiest Instant Pot Beef and Noodles
• Big Batch Instant Pot Shredded Chicken
• Instant Pot BBQ Swiss Steak 

Here’s What you Need to Make Instant Pot Korean Beef:

• 1 (2-3 pound) boneless beef chuck roast, cut into 1.5 cubes — You can use store bought stew meat to cut down on your prep time if you are in a hurry. But be aware, it will cost more. So if your budget is an issue, stick to the roast.
• 1  (14oz) can of pear halves, drained — I always buy the kind in pear juice because we’re also adding brown sugar to this recipe and don’t need the added sweetness of heavy syrup. 
• 1 (1 inch piece) fresh ginger, peeled and coarsely chopped
• 4 cloves garlic
• ½ cup soy sauce, you can substitute coconut aminos
• ½ cup brown sugar, light or dark brown sugar
• 1 teaspoon toasted sesame oil

If you like spicy food you can add 1-2 teaspoons sriracha sauce or gochujang (Korean chili paste), the flavor blends excellently with this dish. In my house we add it later so the kids don’t complain about the spiciness. 

Step by Step Instructions:

Step 1: Trim the roast of any excess fat and cut it into 1.5 inch cubes. If you are using stew meat you can skip this step. 

Step 2: Make the sauce by blending the pears, ginger, garlic, soy sauce, sugar, and sesame oil (sriracha if using) in the food processor until it’s mostly smooth. If there are still some bigger pieces of ginger, that’s okay. 

Step 3: Put the beef pieces into the instant pot and pour the sauce over the top. Put the lid on and make sure the valve is set to seal.  Cook the beef on high pressure or for 45 minutes. Allow the beef to rest and naturally release pressure for 5-10 minutes before switching the valve and  releasing the remaining steam. 

I like to serve this Korean Beef with steamed jasmine rice and the following toppings: 

• Sliced green onions
• Shredded carrots
• Sesame Seeds
• Shredded Cabbage
• Cilantro
• Chopped peanuts
• Sriracha Sauce

Another fun way to serve this is to make Korean Beef Tacos. Just add the beef and your favorite toppings to flour tortillas! 

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Instant Pot Korean Beef

You won't believe how easy it is to make this Instant Pot Korean Beef recipe. Tender bites of sweet and savory beef in a flavor packed sauce, pair it with rice and a sprinkling of green onion and sesame seeds for quick and easy main dish. 

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Servings: 6 servings

Calories: 397kcal

Author: Amy D

Ingredients

• 1 2-3 pound beef roast
• 1 14 oz can of pear halves (drained)
• 1 1 inch piece of fresh ginger (coarsely chopped)
• 4 cloves garlic
• ½ cup soy sauce
• ½ cup brown sugar
• 1 teaspoon toasted sesame oil

To Serve

• Sliced green onions
• Shredded carrots
• Sesame Seeds
• Shredded Cabbage
• Cilantro
• Chopped peanuts
• Sriracha Sauce

Instructions

• Trim the beef roast of fat and cut it into 1.5 inch cubes.
• Make the sauce by blending the pears, ginger, garlic, soy sauce, sugar, and sesame oil (sriracha if using) in the food processor until it’s mostly smooth.
• Put the beef into the instant pot and pour the sauce over the top. Cook it on manual for 45 minutes. Allow it to rest for 5-10 minutes before releasing the steam.
• Serve the beef over rice and top with green onions, cilantro, chopped peanuts and sriracha!

Notes

Storing leftovers: Store the leftover beef in an airtight container in the fridge for 3-4 days. Korean Beef freezes and reheats extremely well, making this an excellent dish to use for meal prep. 

 If you are using this recipe for meal prep, I recommend storing your toppings separate so that they stay fresh and crisp.

Recommended Products

Instant Pot Duo Nova Pressure Cooker 7 in 1, 6 Qt, Best for Beginners

Nutrition

Calories: 397kcal | Carbohydrates: 31g | Protein: 31g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1208mg | Potassium: 663mg | Fiber: 2g | Sugar: 25g | Vitamin A: 37IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 4mg

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