Tender, flavorful Korean beef can be a journey of lots of time and attention, but if you have an Instant Pot, most of the time and attention that actually requires you to be involved is limited. This recipe puts the ingredients for a fantastic sauce plus chopped chuck roast into your Instant Pot and lets you spend a little time prepping veggies to be added afterward in stages. The result is a stunningly tender Korean beef dish brimming with all manner of vegetables that can be nestled atop steamed rice for a stunning dinner.
If you have a bottled Korean sauce you like, you can use it in the Instant Pot. Be sure to mix it with the beef broth or it will burn and/or have difficulty reaching pressure. Omit the next 9 ingredients (soy sauce through white pepper) if you use a bottled sauce. I like making my own because I can opt for tamari instead of soy sauce if I want it to be gluten free and tweaking amounts to make the sauce that's perfect for my meal is an option. The vegetable options for this dish can be tweaked too - pick a couple options that want longer cooking times (like the broccoli and red pepper) and some that just want a good warming (like the edamame and carrots).
This dish, when served atop streamed rice, is complete. No sides are required, although a like Asian cucumber salad might be nice. Mostly, I just pour a beverage to enjoy alongside and dig in. With all of this flavor, texture, and color in one bowl, dinner is going to be perfect!
Instant Pot Korean Beef & Vegetables
- 1 cup beef broth
- ½ cup reduced sodium soy sauce
- ½ cup brown sugar, packed
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha, or more, to taste
- ½ teaspoon onion powder
- ½ teaspoon white pepper
- 2 pound boneless beef chuck roast, cut into ½-inch cubes
- 1 large red pepper, cored and sliced into thin strips
- 1 large head broccoli, cut into bite-sized pieces
- 1 cup lightly steamed edamame
- 1-2 large carrots, coarsely shredded
- 2 tablespoons cornstarch
In a large bowl, whisk together the beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper. Place the cubed chuck roast into your Instant Pot. Stir in the beef broth mixture until well combined.
Set the Instant Pot to cook for 45 minutes under high pressure. While the beef cooks, prepare the vegetables (slice the pepper and broccoli, steam the edamame, and shred the carrots). In a small bowl, whisk together the cornstarch and ¼ cup water. Stir the cornstarch mixture into the Instant Pot once the timer has gone off and you have manually released the pressure. Add the prepared vegetables, stir, and allow the mixture to lightly cook, covered, in the Instant Pot for an additional 30 minutes.
After 30 minutes, remove the lid, taste, and either serve over steamed rice or turn to the Sauté setting to cook the vegetables to your desired level of doneness before serving over rice.
- Yields: 6-8 servings
- Preparation Time: 90 minutes