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Instant Pot Korean Beef and Brown Rice in a white bowl
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4.67 from 15 votes

Instant Pot Korean Beef and Brown Rice

This tender beef is served in a rich Korean-inspired sweet and savory sauce. This makes a lot of sauce for soaking up with rice! Cook brown rice at the same time - all in the pressure cooker / Instant Pot!
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Main Dish
Cuisine: Asian
Keyword: beef recipe, easy dinner, instant pot, pot-in-pot
Servings: 4 servings
Calories: 594kcal
Author: Jess Smith via Inquiring Chef
Cost: $8.00

Equipment

  • 6-quart Instant Pot / pressure cooker
  • Mixing Bowl
  • Instant Pot Rack

Ingredients

  • 4 cloves Garlic, chopped
  • ½ cup Beef Stock (substitute any type of stock or water)
  • ½ cup Low-Sodium Soy Sauce
  • 3 ½ tablespoon Light Brown Sugar
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Gochujang, plus more for serving (see note)
  • 1 teaspoon Toasted Sesame Oil
  • 1 lb Beef Stew Meat (or use any cut of beef, cut into cubes)
  • 2 cups Long Grain Brown Rice
  • 1 tablespoon Cornstarch
  • 2 teaspoon White Sesame Seeds
  • Chopped Green Onions, for serving

Instructions

  • To make sauce, stir together garlic, stock, soy sauce, light brown sugar, rice vinegar, Gochujang, and toasted sesame oil.
  • Combine sauce and beef in the base of the Instant Pot / pressure cooker.
  • Place a metal rack on top of the beef.
  • Combine rice and 2 ½ cups water in a bowl that is approved for use in the Instant Pot / pressure cooker. (Make sure that all grains of rice are submerged in water.) Place the bowl on top of the rack.
  • Close and lock the lid.
  • Set the pressure cook / manual setting on high for 22 minutes.
  • Allow the pressure to release naturally for 10 minutes and then manually release.
  • Carefully (it’s hot!) remove the rack and bowl of rice and set them aside.
  • Put the Instant Pot on the simmer setting.
  • Whisk together cornstarch and 2 tablespoon of water. Slowly pour cornstarch / water mixture over beef. Simmer, stirring constantly, until sauce thickens slightly, ~2 minutes.
  • Serve the beef and sauce over rice with sesame seeds and green onions on top. Serve extra gochujang on the side

Notes

This Korean chili sauce is moderately spicy, but is also smoky and a little bit sweet. 1 tablespoon will make the final dish slightly spicy, so add more if you’d like more spice. If you prefer, you can leave it out of the dish initially and serve it on the side for everyone to add as much as they’d like.

Nutrition

Serving: 1g | Calories: 594kcal | Carbohydrates: 89g | Protein: 35g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 1196mg | Potassium: 747mg | Fiber: 4g | Sugar: 12g | Vitamin C: 2mg | Calcium: 72mg | Iron: 5mg