What the heck is this?
This is the kind of recipe that makes your Instant Pot feel like a culinary wizard. We’re talking about tender, shredded beef in a glossy, savory-sweet Korean-style sauce packed with soy, garlic, ginger, sesame, and just enough brown sugar to make everything sing. It’s a shortcut version of Korean bulgogi-style flavors, but instead of thin slices and a grill, we let the Instant Pot do all the work—transforming chuck roast into melt-in-your-mouth goodness in under an hour. Serve it over rice, stuff it into lettuce wraps, or spoon it into a bowl with pickled veggies. It’s fast, flexible, and seriously addictive.
Why You’ll Love This Recipe
First off, it tastes like something that simmered all day… but it didn’t. Thanks, pressure cooker. Second, it’s weeknight-friendly, meal-prep-perfect, and way better than takeout. The sauce is crave-worthy: rich with umami from soy sauce and sesame, just sweet enough, and balanced with rice vinegar and fresh aromatics. The beef soaks up every bit of flavor and falls apart effortlessly. Bonus: it’s freezer-friendly and infinitely customizable.
The Good Stuff You’ll Need
- 2–2½ pounds beef chuck roast, cut into large chunks
- Salt and pepper
- 1 tablespoon neutral oil (like canola or avocado)
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar (light or dark)
- ¼ cup beef broth or water
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 4 cloves garlic, minced
- 1–2 teaspoons gochujang or sriracha (optional for heat)
- 1 tablespoon cornstarch + 1 tablespoon cold water (for thickening)
- Sliced green onions, sesame seeds, and/or chopped cilantro for garnish
Let’s Do This
- Season and sear: Season beef chunks with salt and pepper. Set Instant Pot to “Sauté” mode, add oil, and sear beef on all sides until browned (you may need to do this in batches). Hit “Cancel.”
- Build the sauce: In a bowl, whisk together soy sauce, brown sugar, broth, vinegar, sesame oil, ginger, garlic, and gochujang (if using). Pour over the beef in the pot.
- Pressure cook: Seal the lid, set the valve to “Sealing,” and cook on high pressure for 35 minutes. Allow natural pressure release for 10–15 minutes, then quick-release any remaining pressure.
- Shred the beef: Remove beef from the pot, shred with two forks, and return to the sauce.
- Thicken the sauce (optional): Turn pot back to “Sauté,” stir in cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water), and simmer for 2–3 minutes until the sauce thickens slightly.
- Serve hot, sprinkled with green onions and sesame seeds.
Serving Suggestions
Serve over steamed jasmine rice, kimchi fried rice, or sticky rice. Pile into lettuce cups with shredded carrots and cucumber for a lighter option. Or throw it into tacos with pickled onions and slaw for a Korean-Mexican mash-up. Add a soft-boiled egg and sautéed spinach for a rice bowl vibe.
Switch It Up
- Sub in stew meat, short ribs, or flank steak—just adjust the cook time slightly if needed.
- Add sliced mushrooms or julienned carrots to the pot before cooking.
- Use coconut aminos instead of soy sauce for a gluten-free option.
- Want it spicier? Add more gochujang or a teaspoon of crushed red pepper.
- Try a splash of pineapple juice in the sauce for a fruity twist.
Make-Ahead Tips
This dish is even better the next day as the flavors meld. Make ahead and store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months—just thaw and reheat on the stovetop or in the microwave. It’s ideal for batch cooking and weeknight meal planning.
Questions People Actually Ask
Can I make this in a slow cooker? Totally. Just follow the same steps, then cook on low for 7–8 hours or high for 4–5 hours until the beef is fork-tender.
What cut of beef works best? Chuck roast is perfect because it breaks down and stays moist. You could also use brisket or short ribs.
Can I skip the sugar? You can reduce it if needed, but a little sweetness is key to that classic Korean flavor. Try honey or coconut sugar as alternatives.
Is gochujang necessary? Not at all—but it adds a lovely depth and heat. Sriracha works, or skip it entirely for a mild version.
Instant Pot Korean Beef
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Description
This is the kind of recipe that makes your Instant Pot feel like a culinary wizard. We’re talking about tender, shredded beef in a glossy, savory-sweet Korean-style sauce packed with soy, garlic, ginger, sesame, and just enough brown sugar to make everything sing. It’s a shortcut version of Korean bulgogi-style flavors, but instead of thin slices and a grill, we let the Instant Pot do all the work—transforming chuck roast into melt-in-your-mouth goodness in under an hour. Serve it over rice, stuff it into lettuce wraps, or spoon it into a bowl with pickled veggies. It’s fast, flexible, and seriously addictive.
Ingredients
2–2½ pounds beef chuck roast, cut into large chunks
Salt and pepper
1 tablespoon neutral oil (like canola or avocado)
½ cup low-sodium soy sauce
⅓ cup brown sugar (light or dark)
¼ cup beef broth or water
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
4 cloves garlic, minced
1–2 teaspoons gochujang or sriracha (optional for heat)
1 tablespoon cornstarch + 1 tablespoon cold water (for thickening)
Sliced green onions, sesame seeds, and/or chopped cilantro for garnish
Instructions
Season and sear: Season beef chunks with salt and pepper. Set Instant Pot to “Sauté” mode, add oil, and sear beef on all sides until browned (you may need to do this in batches). Hit “Cancel.”
Build the sauce: In a bowl, whisk together soy sauce, brown sugar, broth, vinegar, sesame oil, ginger, garlic, and gochujang (if using). Pour over the beef in the pot.
Pressure cook: Seal the lid, set the valve to “Sealing,” and cook on high pressure for 35 minutes. Allow natural pressure release for 10–15 minutes, then quick-release any remaining pressure.
Shred the beef: Remove beef from the pot, shred with two forks, and return to the sauce.
Thicken the sauce (optional): Turn pot back to “Sauté,” stir in cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water), and simmer for 2–3 minutes until the sauce thickens slightly.
Serve hot, sprinkled with green onions and sesame seeds.
Notes
Sub in stew meat, short ribs, or flank steak—just adjust the cook time slightly if needed.
Add sliced mushrooms or julienned carrots to the pot before cooking.
Use coconut aminos instead of soy sauce for a gluten-free option.
Want it spicier? Add more gochujang or a teaspoon of crushed red pepper.
Try a splash of pineapple juice in the sauce for a fruity twist.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: ~420 kcal per serving
- Fat: ~25g
- Carbohydrates: ~10g
- Protein: ~36g