Instant Pot Korean Beef
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.8 out of 5 stars
(157)
Ingredients
6 servings
- ½ cup beef broth
- ⅓ cup reduced sodium soy sauce
- ⅓ cup brown sugar, packed
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha, or more, to taste
- ½ teaspoon onion powder
- ½ teaspoon white pepper
- 3 pounds boneless beef chuck roast, cut into 1-inch cubes
- 3 tablespoons cornstarch
- 1 teaspoon sesame seeds
- 2 green onions, thinly sliced
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Preparation
Step 1
In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder, and white pepper.
Step 2
Place chuck roast into a 6-qt Instant Pot®. Stir in beef broth mixture until well combined.
Step 3
Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Step 4
In a small bowl, whisk together cornstarch and 3 tablespoons water; set aside.
Step 5
Select high sauté setting. Stir in cornstarch mixture and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.
Step 6
Serve immediately, garnished with green onions and sesame seeds, if desired.
Step 7
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Chef's notes
Serve over rice with a chunky sweater on for ultimate comfort.
Adjust Sriracha according to your spice preference.
