Instant Pot Korean Beef

Prep 10 min · Cook 15 min · Serves 6 · Original recipe

🧾 Ingredients

Produce

• 4 cloves garlic, minced
• 1 tablespoon freshly grated #ginger
• 2 green onions, thinly sliced

Proteins

• 3 pounds boneless #beef chuck roast, cut into 1-inch cubes

Pantry & Dry Goods

• 1/2 cup beef broth
• 1/3 cup reduced sodium soy sauce
• 1/3 cup brown sugar, packed
• 1 tablespoon #sesame-oil
• 1 tablespoon rice wine vinegar
• 3 tablespoons cornstarch

Spices & Seasonings

• 1 teaspoon #sriracha (or more to taste)
• 1/2 teaspoon onion powder
• 1/2 teaspoon white pepper
• 1 teaspoon sesame seeds

🔪 Instructions

1. In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder, and white pepper.
2. Place chuck roast into a 6-qt Instant Pot. Stir in the broth mixture until well combined.
3. Select manual setting, adjust pressure to high, and set time for 15 minutes. When finished, quick-release pressure according to manufacturer's directions.
4. In a small bowl, whisk together cornstarch and 3 tablespoons water.
5. Select high saute setting. Stir in the cornstarch mixture and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.
6. Serve immediately, garnished with green onions and sesame seeds.