Instant Pot Korean Beef ~ so fast and tender!

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by Ed

The Instant Pot is an amazing tool for cooking lots of stuff, but where I think it really shines is preparing cheaper, tougher cuts of meat blazingly fast. That's right - blazingly fast! Usually, tougher cuts need long slow cooking to break down into something tender and normally that takes all day.  Not so with pressure cooking.

The Instant Pot Ribs and Dark Beer Pulled Brisket recipes I've shared here before are great examples of the real magic of pressure cooking.

Add to that list this Instant Pot Korean Beef. Raw ingredients to table in around about an hour - for a cut of meat that normally takes 4+ hours to cook.  Also, super delicious. So, SO good. I-ladled-up-the-leftover-sauce-and-drank-it-like-a-beverage good. (Robin's Editors Note: Not just lip service. He totally did that. 😂)

It's one of our instant pot dump recipes, with a couple extra steps at the end just before serving. Trust me - they're worth it.

I love cooking cheaper cuts of meat and having them turn out amazing. This dish uses chuck steak (aka blade steak) which is a cheaper cut. I found some discounted even further and so the whole 3+ pounds ended up costing around $7. There was a small amount of trimming to do and then I sliced it up into strips. 

One of the Instant Pot's other great features is that you can saute/brown the meat right in it before pressure cooking (saving you washing another frying pan up later? Yes, please). 

In making this Korean Beef recipe, the first step is to brown up your steak pieces to give them some colour and flavour. You don't need to cook through - the pressure cooking will look after that. 

This step also gets things heated up so when you add the liquids, it gets heated up to pressure faster, too.

Using prepared chopped garlic and minced ginger means the sauce mixture can be tossed together really quickly!

I also think you could add more red pepper flakes than is called for if you want your Korean Beef with a little more heat. 

I mixed all of the liquids and seasonings in a single measuring cup, stirred it together and poured it in with the brown sugar. Seal the pot and let it cook!

In the half hour the Korean Beef is pressure cooking, you can make some rice, clean and separate the baby Bok Choy and mix the water and corn starch. When the cooking is done, you'll just need to toss in the corn starch mixture and Bok Choy, steam it a bit and you're ready to plate. Garnish with some sesame seeds, if you like, we did, but our kids didn't.  

Yield: 6 to 8

Instant Pot Korean Beef

This Korean Beef recipe is done quickly in the Instant Pot. It is savoury and tender - even though cheaper cuts of beef are used!
prep time: 20 minscook time: 45 minstotal time: 65 mins


  • 3 lbs chuck or blade steak or stewing beef
  • 1 Tbsp Canola Oil
  • 1 cup brown sugar
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 1 Tbsp ginger, minced
  • 1.5 Tbsp garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 Tbsp sesame oil
  • 6 cups baby bok choy
  • 2 Tbsp cornstarch
  • 2 Tbsp water
  • 2 Tbsp sesame seeds (optional)


  1. Cut beef into large cubes or strips.
  2. Brown the beef with canola oil in Instant Pot on 'Saute' setting.
  3. Add brown sugar, soya sauce, 1/4 cup water, minced ginger, minced garlic, red pepper flakes and sesame oil.
  4. Seal and pressure cook on 'Stew' setting for 35 mins (This was the default meat/stew setting on our Instant Pot and it worked well).
  5. Clean and separate baby Bok Choy.
  6. Mix cornstarch with 2 Tbsp cold water.
  7. When pressure cooking ends, let Instant Pot sit for 5 mins, then release pressure.
  8. Stir in cornstarch mixture and Bok Choy. 
  9. Reseal and use the Steam setting for 3 mins. Open and stir.
  10. Garnish with sesame seeds and serve with rice. Enjoy!
Created using The Recipes Generator

Want some more fast and easy recipes for the Instant Pot?  We've got a great collection of Instant Pot dump recipes here!


  1. I just made the Korean Beef. Excellent!
    Next time I might add broccoli.
    I look forward to your decorating projects & recipe postings.
    Congratulations on your magazine feature! So excited for you!

    1. Oh yum! Broccoli would be yummy in this. Thanks for your encouragement and celebrating the magazine feature with us, Barb! It truly means a lot. :)


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