This Instant Pot Korean Beef made with chuck roast is rich, tender, and full of bold flavor. The beef cooks slowly under pressure until every piece becomes soft and juicy.
The sweet and savory sauce coats the beef and makes it perfect for rice bowls. The long natural pressure release helps the meat become even more tender.
If you want a comforting dinner that feels special but is easy to cook, this Instant Pot Korean beef with chuck roast is a great recipe to try.
Looking for more cozy meals like this? Try some of our favorite Instant Pot beef dinner recipes that are quick, hearty, and family friendly.
Why You Will Love This Instant Pot Korean Beef Recipe
- Chuck roast becomes extra tender in the Instant Pot.
- The sauce is sweet, savory, and slightly spicy.
- Perfect for easy rice bowls or meal prep.
- The 25 minute natural pressure release makes the beef very soft.
- Simple ingredients create big flavor.
- Great for leftovers the next day.
Ingredients for Instant Pot Korean Beef
- 2 lb chuck roast, cut into 1 in cubes
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1 cup beef broth
- 1 tbsp rice vinegar
- 1 tbsp chili garlic sauce
- 1 tbsp cornstarch
- 2 tbsp water
- 3 green onions, sliced
- 1 tsp sesame seeds
Ingredient Notes and Substitutions
Chuck roast
Chuck roast works perfectly for pressure cooking. The fat slowly melts and makes the beef very tender in this Instant Pot Korean beef recipe.
Soy sauce
Low sodium soy sauce keeps the sauce balanced and prevents it from becoming too salty.
Brown sugar
Adds sweetness that balances the salty soy sauce and gives the classic Korean beef sauce flavor.
Chili garlic sauce
Adds gentle heat and garlic flavor. You can reduce or increase it depending on how spicy you like the dish.
Cornstarch slurry
Cornstarch mixed with water thickens the sauce so it coats the beef beautifully.
Step-by-Step Instructions for Instant Pot Korean Beef
Step 1: Cut the Chuck Roast
Cut the chuck roast into 1 in cubes. Try to keep the pieces similar in size so they cook evenly.
Step 2: Turn On the Instant Pot
Set the Instant Pot to sauté mode. Add sesame oil and allow it to heat for about one minute.
Step 3: Cook the Garlic and Ginger
Add minced garlic and grated ginger. Stir and cook for about thirty seconds until fragrant.
Step 4: Brown the Beef
Add the chuck roast cubes to the pot. Sear for about two to three minutes so the outside begins to brown.
Step 5: Add the Sauce Ingredients
Pour in soy sauce, brown sugar, beef broth, rice vinegar, and chili garlic sauce. Stir well so the beef is coated in the sauce.
Step 6: Pressure Cook
Close the lid and set the valve to sealing. Cook on high pressure for 40 minutes.
Step 7: Natural Pressure Release for 25 Minutes
After cooking, allow the Instant Pot to sit for 25 minutes natural pressure release. This step helps the chuck roast become very tender.
Step 8: Thicken the Sauce
Turn the Instant Pot back to sauté mode. Mix cornstarch and water in a small bowl. Pour the slurry into the pot and stir until the sauce thickens.
Step 9: Garnish and Serve
Top with sliced green onions and sesame seeds. Serve the Instant Pot Korean beef over warm rice.
Tips for the Best Instant Pot Korean Beef
- Cut the chuck roast into even 1 in cubes for even cooking.
- Browning the beef adds extra flavor to the sauce.
- The 25 minute natural pressure release makes the beef extra tender.
- If the sauce becomes too thick, add a small splash of broth.
- Taste the sauce and adjust sweetness or spice if needed.
Variations and Add-Ins
You can easily change this Instant Pot Korean beef recipe.
- Add broccoli florets after cooking.
- Stir in sliced bell peppers.
- Add shredded carrots for color and crunch.
- Mix in mushrooms for deeper flavor.
- Add red pepper flakes for extra heat.
What to Serve With Instant Pot Korean Beef
This Instant Pot Korean beef with chuck roast pairs well with simple sides.
- Steamed white rice
- Brown rice
- Garlic noodles
- Stir fried vegetables
- Sesame cucumber salad
- Steamed broccoli
Storage and Reheating Tips
Refrigerator
- Store leftovers in an airtight container.
- Keeps well for up to 4 days.
Freezer
- Freeze in sealed containers for up to 3 months.
Reheating
- Reheat in a skillet over medium heat.
- Add a splash of broth or water if the sauce becomes thick.
Instant Pot Korean Beef
Ingredients
Method
- Cut chuck roast into 1 in cubes.
- Turn Instant Pot to sauté mode and heat sesame oil.
- Cook garlic and ginger for thirty seconds.
- Add beef cubes and brown lightly.
- Stir in soy sauce, brown sugar, broth, rice vinegar, and chili garlic sauce.
- Close lid and cook on high pressure for 40 minutes.
- Allow 25 minutes natural pressure release.
- Mix cornstarch with water and stir into pot to thicken sauce.
- Garnish with green onions and sesame seeds before serving.
This Instant Pot Korean Beef made with chuck roast is a rich and comforting meal that is surprisingly easy to cook. The pressure cooker transforms the beef into tender pieces that soak up the sweet and savory sauce.
Serve this easy Instant Pot Korean beef recipe over rice for a satisfying dinner that everyone will enjoy.
