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Instant Pot Korean Beef
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4.25 from 8 votes

Instant Pot Korean Beef

This Instant Pot Korean Beef can be used for tacos or turned into delicious bowls - just add rice, kimchi and sriracha mayo!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: korean
Keyword: kimchi, korean beef, sirloin steak
Servings: 4 servings
Calories: 458kcal
Author: Taylor Stinson

Ingredients

Korean beef

  • 16 oz sirloin steak, thinly sliced
  • 1 tbsp cornstarch
  • 1 tsp baking soda
  • 1 tbsp sesame oil
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup beef broth
  • 4 cloves garlic, minced
  • 1 tbsp gingerroot, minced
  • 1 tbsp sriracha

Sriracha mayo - you can use store bought instead

  • 1/4 cup light mayo
  • 1 tbsp sriracha

Rice

  • 1 cup white rice
  • 1 1/2 cups water
  • 1 tsp butter
  • 1 pinch salt

Toppings

  • 1 cup thinly sliced red cabbage
  • 1/2 cup kimchi
  • Fresh chopped cilantro, for garnish
  • Scallions, for garnish
  • Sesame seeds, for garnish

Instructions

  • Turn Instant Pot to saute mode. Thinly slice steak across the grain then toss with cornstarch and baking soda.
  • Add sesame oil to Instant Pot, then add steak and saute for 2-3 minutes until steak is lightly browned. Add remaining ingredients under the Korean beef heading, then place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 2 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 2 minutes.
  • Meanwhile, cook rice in a rice cooker, prepare toppings and mix together sriracha mayo (if needed) while beef is cooking.
  • Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
  • Add rice to bowls, followed by Korean beef, sriracha mayo and toppings, then serve and enjoy!

Video

Notes

Serve this Korean dish with a side of rice or turn it into tacos.
Store the leftovers in the fridge for up to 5 days. Reheat in a wok, the microwave, the Instant Pot on sauté mode or in a pan on the stovetop.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight or microwave from frozen for 7-8 minutes.

Nutrition

Calories: 458kcal | Carbohydrates: 51g | Protein: 30g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 1510mg | Potassium: 544mg | Fiber: 2g | Sugar: 6g | Vitamin A: 280IU | Vitamin C: 18mg | Calcium: 66mg | Iron: 3mg