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Instant Pot Korean Beef and Rice Recipe

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★★★★★

4.1 from 88 reviews

This Instant Pot Korean Beef and Rice recipe offers a flavorful and hearty meal combining tender, slow-cooked beef chuck roast with a savory-sweet Korean-style sauce. Prepared quickly in a pressure cooker, this dish includes perfectly cooked fluffy white rice made simultaneously in the Instant Pot, making it an easy, one-pot dinner option. Garnished with green onions and sesame seeds, it’s a perfect weeknight meal that balances rich Asian flavors with convenience.

Ingredients

Scale

Korean Beef

  • 3 lb beef chuck roast, cut into 1-inch cubes (use top round roast for a leaner option)
  • 1/2 cup broth
  • 1/3 cup reduced sodium soy sauce
  • 1/3 cup brown sugar
  • 6 cloves garlic, minced
  • 1.5 tbsp vinegar
  • 1 tsp dry ground ginger (or 1 tbsp fresh grated ginger)
  • 1 tbsp Sriracha Sauce (adjust to taste)
  • 1 tsp onion powder
  • 1 tsp black pepper

Cornstarch Slurry

  • 3 tbsp cornstarch or flour
  • 3 tbsp water

Garnish

  • 4 green onions, thinly sliced
  • 1 tbsp sesame seeds

Rice

  • 2 cups white long grain rice
  • 3 1/3 cups broth or water
  • 1 tsp salt

Instructions

  1. Prepare the Korean Beef Sauce: In a 6-quart Instant Pot, whisk together broth, reduced sodium soy sauce, brown sugar, minced garlic, vinegar, dry ground ginger, Sriracha sauce, onion powder, and black pepper until fully combined. Add the cubed beef and stir to coat thoroughly.
  2. Pressure Cook the Beef: Secure the lid on the Instant Pot and set the pressure release valve to “SEALING.” Select the “Manual” or “Pressure Cook” setting on high for 30 minutes. After cooking, turn the pot off and allow natural pressure release for 15 minutes, then carefully switch the valve to “venting” to release any remaining pressure before opening the lid.
  3. Prepare Cornstarch Slurry: In a small bowl, whisk together cornstarch (or flour) and water until smooth.
  4. Thicken the Sauce: Pour the slurry into the Instant Pot with the cooked beef. Set the pot to “Sauté” on high and cook, stirring frequently, for 2 to 3 minutes until the sauce has thickened to a glossy consistency.
  5. Cook Rice Simultaneously (Optional): Fifteen minutes into the beef’s cooking time, carefully vent the pressure and open the lid. Place a trivet over the beef. In a separate stainless steel pan, combine rice, boiling water or broth, and salt. Set the pan on the trivet inside the Instant Pot.
  6. Finish Cooking Under Pressure: Close the lid, set the valve to “SEALING,” and pressure cook on high for the remaining 15 minutes, followed by a 15-minute natural pressure release. Then vent and open the lid.
  7. Fluff Rice and Combine: Remove the rice pan and fluff the rice with a fork, covering it to keep warm. Remove the trivet from the Instant Pot. Stir the cornstarch slurry into the beef again if needed, sautéing for 2-3 minutes until thickened.
  8. Serve: Spoon the thickened Korean beef over the steamed rice. Garnish with thinly sliced green onions and sesame seeds for a delicious finishing touch.

Notes

  • For a leaner version, substitute beef chuck with top round roast.
  • Adjust Sriracha according to your preferred spice level.
  • You can serve the beef over other grains like quinoa or mashed potatoes if desired.
  • Make sure to set the pressure valve correctly each time before cooking to avoid accidents.
  • Natural pressure release is important for tender beef and proper rice texture.
  • If cooking rice separately, adjust water ratios and cooking method accordingly.

Keywords: Instant Pot Korean Beef, Korean beef recipe, pressure cooker Korean beef, one pot Korean beef and rice, Korean beef with rice, easy Korean dinner

Find it online: https://foodiecara.com/instant-pot-korean-beef-and-rice-recipe/