Instapot meals are on my radar with busy schedules and wrapping up the end of the school year and heading into Summer. We enjoyed how this Korean beef turned out. So easy to eat over veggies, rice or in a taco. I found Gochujang at HEB, but if you have chili sauce on hand it works as a great substitute.

Instant Pot Korean Beef
(Adapted from i heart eating)

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1/2 cup reduced-sodium soy sauce
1/3 cup brown sugar packed
1/4 cup reduced-sodium beef broth
5 cloves garlic minced
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons freshly grated ginger
2-4 tablespoons Gochujang sauce1 depending on desired heat
1/2 teaspoon onion powder
1/2 teaspoon pepper
3-4 pound boneless beef chuck roast cut into 1-inch cubes

In a medium bowl, whisk together first 10 ingredients (up to roast).

Place cubed roast into Instant Pot.

Pour sauce over cubed meat.

Close the lid, and make sure the pressure release valve is turned to “SEALING”.

Press the MEAT program button, and adjust time to 40 minutes. The pot should reach pressure within 10-15 minutes.

Once the pot reaches pressure, it will begin counting down.

Once it has finished cooking, it will beep and switch to keep warm.

Allow beef to remain in pot for 25 minutes NPR (natural pressure release).

Carefully release any pressure left at that time by turning the pressure release valve to “VENTING”.

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