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Home » Instant Pot » Instant Pot Korean Beef
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Instant Pot

Instant Pot Korean Beef

By Rachael | Updated on May 18, 2020

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Instant Pot Korean Beef:

Sweet and spicy, this deliciously flavorful Korean Beef is cooked in an Instant Pot pressure cooker with fluffy rice for a truly Eazy Peazy meal.

Easy instant pot (pressure cooker) Korean Beef recipe

This Instant Pot Korean Beef is one of my favorite things I have made in the pressure cooker thus far. It was super simple to make, has a ton flavor, and I loved being able to cook the rice and the beef at the same time. 

Instant Pot Korean Beef
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If you do not have an Instant Pot yet, it is time to get one! This meal was cooked in a 6 QT pot, which you can find on Amazon for around $100.

This Korean Ground Beef is as good, if not better than what you are going to get at a restaurant, but it comes in an easy to make, kid friendly, and budget friendly version here.

If you haven’t noticed by my recent influx if instant pot recipes, I am a little obsessed with pressure cooker cooking. I have read a lot about it, and how to use it properly, and have tested and tested and tested, to come up with some of the most flavorful, easy, and delicious meals possible.

Korean Beef cooked with rice in the instant pot pressure cooker

One of the things I truly love about this method of cooking is how you can cook a complete dinner all together at the same time in the one pressure cooker. I used the pot in pot method, and the trivet the pressure cooker came with to cook my rice at the same time I cooked the beef. It was quick, simple, and turned out perfectly.

I use a 6 inch x 3 inch Wilton cake pan I picked up at Walmart, but you can buy inserts. Here is the pan I use from Amazon. 

Did I mention it only takes 4 minutes of pressure to cook rice in the instant pot? So while the Korean beef cooked through, and those awesome sweet and spicy flavors melded together, my rice cooked and became awesome and fluffy! And I did not have to watch it at all. I just set the time, walked away, and the pot beeped at me when it was done. If that isn’t Eazy Peazy then I do not know what is.

Instant pot Korean Beef

And I have been slightly obsessed with the flavors of this Korean Beef. It is sweet and just a tiny spicy, not so much that my kids didn’t want to devour it, but enough to add just that little depth of flavor I was looking for.

Tips for making Instant Pot Korean Beef

  • Use a low fat beef option, or drain your beef after browning. Draining the fat will help it be more flavorful.
  • Use dark brown sugar. The recipe calls for it, and trust me it makes that beef all the more flavorful. But in a pinch, regular brown sugar will do.
  • Use the pot in pot method to cook your rice, I used this pot, and fluff the rice with a fork after removing. Do not skip the butter, it makes it fluffy and delicious.
  • If you don’t want to use ginger paste, or can’t find it (look near the produce section, it comes in a tube by the fresh herbs), you can sub equal parts fresh minced ginger, or half the amount in dried ginger.

Other EZPZ Instant Pot recipes you will LOVE:

  • Mississippi Roast
  • Mongolian Beef
  • French Dips
Easy instant pot (pressure cooker) Korean Beef recipe

Instant Pot Korean Beef

Delicious flavorful Korean Beef cooked in a pressure cooker instant pot. Instant Pot Korean Beef: Sweet and spicy, this deliciously flavorful Korean Beef is cooked in an Instant Pot pressure cooker with fluffy rice for a truly Eazy Peazy meal.
4.16 from 13 votes
Print Pin Rate
Course: Instant Pot
Cuisine: Korean
Keyword: instant pot korean beef, instant pot korean beef recipe
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 servings
Calories: 989kcal
Author: Rachael

Ingredients

  • 1 Tbs Olive Oil
  • 2 Lbs ground beef 80/20 lean or leaner
  • 1 Tbs minced garlic

Sauce

  • 1/2 cup beef broth
  • 1/2 cup soy sauce
  • 1/2 cup dark brown sugar
  • 1 Tbs sesame oil
  • 1/2 Tbs ginger paste
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp black pepper
  • 1/2 Tbs mirin or rice wine

Rice

  • 1 cup rice rinsed well
  • 2 Tbs butter
  • 2 cups water

Garnish

  • Green onion
  • Sesame seeds

Instructions

  • Turn instant pot to saute mode.
  • Add olive oil to the bottom and ground beef
  • Brown the ground beef, add the minced garlic, and stir.
  • Once browned, add all sauce ingredients.
  • Stir well.
  • Add a trivet to the pot, and a 6 Inch pot on top of the trivet.
  • Add the rinsed rice, the butter, and water
  • Put the lid on, and lock it into place.
  • Set valve to sealing.
  • Use the manual setting to set to 4 minutes.
  • Let naturally release for 10 minutes, then quick release
  • Remove rice and fluff with a fork
  • Serve by adding rice, Korean Beef, and garnish with green onion and toasted sesame seeds.
  • Enjoy!

Nutrition

Calories: 989kcal | Carbohydrates: 66g | Protein: 45g | Fat: 58g | Saturated Fat: 22g | Cholesterol: 176mg | Sodium: 1955mg | Potassium: 779mg | Sugar: 27g | Vitamin A: 250IU | Vitamin C: 0.7mg | Calcium: 90mg | Iron: 5.7mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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Easy to make sweet and spicy Korean Beef made in the instant pot pressure cooker

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Comments

  1. Katie says

    February 13, 2018 at 3:21 pm

    Your recipe doesn’t say how much ginger paste to add.

    Reply
  2. Kathy says

    February 13, 2018 at 3:59 pm

    Katie, it says 1/2 Tablespoon ginger paste. Sounds Delish, going to try it myself tonight.

    Reply
  3. Margaret says

    February 19, 2018 at 5:16 am

    What about non pot owners? How prepare?

    Reply
    • Rachael says

      February 19, 2018 at 11:03 am

      Brown beef on the stove top, add the sauce ingredients, and cook until sauce is reduced, and beef is cooked through. Prepare rice according to package directions.

      Reply
    • Rachael says

      February 22, 2018 at 11:54 am

      I have updated with instructions!

      Reply
  4. kathryn phillips says

    February 21, 2018 at 10:58 am

    Authentic Korean flavor! With the leftover beef, I made Korean street tacos which were sensational for lunch the next day.

    My son is a carnivore and loves our local Korean restaurant. He wasn’t feeling well so I found this recipe hoping it would make him feel better (and we had to stay home because he was sick). Loving my new Instant Pot I got for Christmas, I made your recipe and it was absolutely fantastic! The flavor of the sauce it makes is authentic and quite frankly, I think it’s better than the restaurant version. My son gave it two thumbs up and went for not only seconds but thirds!

    Reply
    • Rachael says

      February 22, 2018 at 11:48 am

      I am so glad your son liked my Korean Beef. The Instant Pot is a dream isn’t it? I hope he is feeling better, thank you for taking the time to comment!

      Reply
  5. gay hickman says

    March 2, 2018 at 1:40 pm

    calories???

    Reply
  6. Angela says

    March 5, 2018 at 7:37 pm

    Have you ever subbed brown rice?

    Reply
    • Rachael says

      March 14, 2018 at 7:52 am

      I know you can, it has a different cooking time. I am sure you can google how long to cook brown rice in an instant pot and get it! Thanks, happy cooking.

      Reply
  7. Ada says

    March 22, 2018 at 12:31 pm

    Are you using fragrant rice , or regular white rice, 4 minutes seems too little time for reg

    Reply
    • Rachael says

      March 27, 2018 at 9:46 am

      It is Jasmine rice.

      Reply
  8. Lizette Carnell says

    April 3, 2018 at 10:43 am

    You used 2cups of water to one cup of rice. Isn’t that too much water? I normally use 1:1.

    Reply
    • Rachael says

      April 3, 2018 at 4:57 pm

      I am not sure, this is how I made it, but it might depend on the type of rice you use. If that is how you normally make it in the Instant Pot, I would do that.

      Reply
  9. Karen R. Boots says

    April 10, 2018 at 6:01 pm

    Oh SWEET mother of all things delicious! I made this tonight and, instead of serving over rice, we put it in lettuce wraps with a bit of the rice (OMG, that’s the best rice I’ve ever made!). We are hooked! This was SUCH a treat, and the word “WOW” was muttered over and over. This is worth making just to freeze and have for a busy (or not) night. Toasting plenty of sesame seeds is a must, as is finely diced green onion. Looking forward to leftovers tomorrow night. Thank you for sharing this excellent recipe!

    Reply
    • Rachael says

      April 11, 2018 at 7:19 am

      Karen, thank you so much for taking the time to post your thoughts. You are great! And eating it as a lettuce wrap! Freaking genius, I might just have to make a separate post for that. Thanks for the idea.

      Reply
      • Karen says

        April 11, 2018 at 1:46 pm

        Maybe some chopped cashews for a wrap…but I think unsalted. 🙂

  10. Rachel says

    May 18, 2018 at 5:50 pm

    Anyone add veggies to it too? If so, what kind of veggies?

    Reply
    • Jennifer Freitas says

      June 11, 2018 at 4:09 pm

      I added frozen broccoli florets after it was done and simply placed the lid back on and let it steam for a couple of minutes in the hot pot. I also added grated carrot when I was browning the ground beef. Next time I will add the carrots at the same time as the broccoli as the little shreds have pretty much melted into the sauce by the end of the cooking time.

      Reply
      • Rachael says

        June 11, 2018 at 11:27 pm

        Thank you for the great tips Jennifer! We love this recipe, and I love that you added the veggies!

  11. Sue Marie says

    October 4, 2018 at 1:08 pm

    I made this last night with 1/2 beef and 1/2 pork, just because I had a pound of each on hand and I didn’t want to 1/2 the recipe for just beef. I love it. I had some broccoli that I made in the IP beforehand and added that to the final toppings with the green onions and toasted sesame seeds. I have done PIP rice before for 6 mins but this 4 mins turned out so much better. Next time I’m going to make more rice though. Had some for lunch and it had much more taste. Looking forward to using it in wraps like another poster mentioned. Thanks for sharing!

    Reply
  12. Patricia says

    October 13, 2018 at 2:44 pm

    Do you think long grain white rice would work with the 4 minutes as well?

    Reply
    • Rachael says

      October 14, 2018 at 5:33 pm

      I think so, test it and let me know.

      Reply
  13. Eileen says

    January 21, 2019 at 4:06 pm

    Is cooking time the same if I don’t cook the rice? I use a steamer. Thx

    Reply
    • Rachael says

      January 22, 2019 at 12:36 am

      Yes! Thank you for asking.

      Reply
  14. Erin says

    March 11, 2019 at 4:32 pm

    What if i don’t have a pot for inside my instapot? Can i just add water, rice, and then beef on top?

    Reply
  15. Beverly Dolfini says

    May 5, 2019 at 11:48 pm

    This was amazing!!! Thank you for giving us such a great recipe!

    Reply
  16. Alissa Keefer says

    July 1, 2019 at 7:47 am

    I have 2 pounds of thin sliced beef that I would like to use would the cook time or amount of seasonings change? My boyfriend LOVES this recipe ?

    Reply
    • Rachael says

      July 1, 2019 at 11:26 am

      Oh I am not sure, I would guess it is going to be very similar. So I would say try it and let me know! Double the sauce for that much meat.

      Reply
      • Alissa Keefer says

        July 1, 2019 at 4:28 pm

        I did make this tonight with the beef…I made the sauce and put it in a ziplock bag and added the beef marinated in the fridge for 4.5 hours cooked on manual for 10 min and then NPR. I think I will make it this way from now on it was just superb. Thank you for a great recipe

      • Rachael says

        July 2, 2019 at 11:01 am

        Oh that sounds amazing! I am so glad it turned out for you. Thanks for sharing the results.

  17. Alissa Keefer says

    July 1, 2019 at 4:29 pm

    I did make this tonight with the beef…I made the sauce and put it in a ziplock bag and added the beef marinated in the fridge for 4.5 hours cooked on manual for 10 min and then NPR. I think I will make it this way from now on it was just superb. Thank you for a great recipe

    Reply
  18. Nancy says

    April 22, 2020 at 6:39 am

    I added a can of water chestnuts drained and chopped. It adds a nice crunch to an awesome recipe!

    Reply
    • Rachael says

      April 27, 2020 at 8:47 am

      What a great idea!

      Reply
4.16 from 13 votes (7 ratings without comment)

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