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.
Servings: 6 servings
Calories: 397kcal
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.
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