Instant Pot Korean Beef

instant pot korean beef in a serving dish with rice

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 25 mins
Pressure Build/Release: 10 mins
Total: 50 mins
Servings: 4 servings

Instant Pot Korean beef is fast and perfect for any day of the week. There's no need to pre-cook any of the ingredients, making it a fuss-free dinner you can throw together quickly. To save even more time on a busy workday, chop the ingredients earlier in the day and store them in the refrigerator until you're ready to cook.

The sweet and spicy flavors will win over every family member and inexpensive beef chuck makes it surprisingly easy on your budget. Plus, cooking Korean beef in the pressure cooker saves time and makes clean up a snap.

Most of the ingredients are easy to find locally, even the gochujang chili paste. If you can't find the Korean chili paste or don't have it on hand, feel free to substitute with a teaspoon or two of Sriracha or sambal for heat.


  • 2 pounds beef chuck (blade steak, roast, or stewing beef)
  • 3 large cloves garlic
  • 2 green onions
  • 1/2 cup beef stock
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup brown sugar (packed)
  • 1 1/2 tablespoons rice wine vinegar
  • 3 teaspoons gochujang
  • 2 teaspoons fresh ginger (grated)
  • 1/2 teaspoon black pepper (freshly ground)
  • 3 tablespoons water
  • 2 1/2 tablespoons cornstarch
  • Garnish: 1 to 2 teaspoons sesame seeds

Steps to Make It

  1. Gather the ingredients.

    gather the ingredients for instant pot korean beef
    The Spruce / Diana Rattray
  2. Cut the beef into small bite-sized cubes, about 3/4 inch to 1 inch in size.

    beef cubes on a cutting board
    The Spruce / Diana Rattray
  3. Mince the garlic finely or put it through a garlic press.

    garlic on a cutting board
    The Spruce / Diana Rattray
  4. Remove the root ends from the green onions. Slice them thinly on the diagonal, keeping the white and light green parts separate from the dark green parts. Set aside.

    sliced green onions on cutting board
    The Spruce / Diana Rattray
  5. In the inner pot of the Instant Pot, combine the minced garlic, the white and light green slices of green onion, beef stock, soy sauce, brown sugar, rice wine vinegar, gochujang sauce, ginger, and ground black pepper. Stir to blend.

    sauce mixture combined in instant pot
    The Spruce / Diana Rattray
  6. Add the beef cubes to the sauce mixture; stir to coat the beef thoroughly.

    korean beef in the instant pot
    The Spruce / Diana Rattray
  7. Lock the lid in place and turn the pressure release valve to the sealing position. Choose the pressure cook or manual button (high pressure) and set the timer for 25 minutes. When the time is up, carefully turn the pressure release valve to the venting position (see the manufacturer's instructions for quick release). 

    venting position on instant pot lid
    The Spruce / Diana Rattray
  8. Combine the water and cornstarch in a small bowl and whisk to blend. Cancel the pressure cook setting and choose the sauté setting.

    cornstarch and water slurry
    The Spruce / Diana Rattray
  9. Add the cornstarch slurry mixture to the pot and cook, stirring, for 1 to 2 minutes, or until thickened.

    add the cornstarch mixture to the beef
    The Spruce / Diana Rattray
  10. Arrange the Korean beef in a serving bowl and garnish with sesame seeds and the dark green parts of the sliced green onions.

    closeup of the korean beef
    The Spruce / Diana Rattray
  11. For individual servings, arrange hot cooked rice or noodles in serving bowls. Spoon the beef and some of the sauce over the rice or noodles and garnish with sesame seeds and sliced green onions. Enjoy!

    Instant Pot korean beef with rice and chopsticks
    The Spruce / Diana Rattray