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Instant Pot Korean Ground Beef is a quick and easy dinner that takes less than 30 minutes to make in the pressure cooker and is kid approved! Perfect for busy days!
This Instant Pot Korean ground beef is one of the absolute easiest Instant Pot recipes you can make! It’s simple, quick and ready in about 30 minutes. Whether you’re a new Instant Pot user or a seasoned pro, I think you’ll love this quick and easy dinner.
I’m always looking for new easy ground beef recipes to make. Instant Pot taco meat is frequently on the menu, especially after my daughter gets her braces adjusted, and even though it’s a family favorite, I like to change things up now and then.
When I saw this stovetop Korean Beef recipe on our monthly meal plan, I knew I had to make a similar version in the pressure cooker. It reminds me of Korean BBQ beef from our local Asian takeout.
You guys, my family loved this Korean beef! Seriously, they think it’s one of the best ground beef recipes ever, which is definitely a compliment.
It’s a little bit sweet, a little bit salty and has just the right amount of spice, thanks to a touch of sriracha sauce. You’ll want to add this easy ground beef dinner to your regular meal rotation!
How do you make Korean beef in the Instant Pot pressure cooker?
Start out by browning the ground beef in the Instant Pot I use very lean ground beef, so I don’t usually drain the meat, but you can if you want. Then, stir in a few seasonings.
Next, add some beef broth, and deglaze the pot if you need to. Then, add some brown sugar, sesame oil, soy sauce and sriracha sauce, and pressure cook it!
You can do a quick release or allow a natural release while you get your sides ready. And that’s it!
What do you serve with Korean Beef?
We love Instant Pot Korean beef over jasmine rice. I just make a batch of rice in my other Instant Pot while the beef is cooking. I serve it with a side of broccoli and maybe some frozen egg rolls.
You could also do lettuce wraps for a low carb version or make it into a stir fry with noodles and veggies.
Instant Pot Korean Ground Beef Recipe
Instant Pot Korean Ground Beef
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds lean ground beef
- 1.5 teaspoons garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon dried minced onions
- ½ teaspoon sea salt
- ½ cup low sodium beef broth
- ¼ cup low sodium soy sauce
- 1 tablespoon sesame oil
- ¼ cup brown sugar
- 1 teaspoon sriracha sauce
Instructions
- Hit SAUTE button, and when it reads Hot, add the olive oil and ground beef. Break apart with spatula or wooden spoon, and cook until no longer pink, then stir in garlic powder, ginger, minced onions and sea salt
- Hit CANCEl, then pour in beef broth, and deglaze pan to make sure no browned bits are on bottom of pot.
- Add soy sauce, sesame oil, brown sugar and sriracha, but do not stir. Place lid on top, and turn vent knob to sealing position. Hit PRESSURE COOK for 5 minutes
- Pot will take a few minutes to reach pressure, then begin counting down and cook. After 5 minutes, do a quick release or let pressure release naturally.
- When pin drops, remove lid and stir. Optional -- To thicken beef, hit CANCEl, then hit SAUTE and cook for 5 to 10 minutes to reduce liquid.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you enjoy this easy Instant Pot Korean ground beef recipe as much as we do!
Super easy and pleased the pickiest palates in our home. Thank you!
What is the serving size? Please!
We serve it over rice, so usually 1/2 cup of meat.
Just made this tonight and it was soooo good! Very easy recipe to tweak to your desired amount/spiciness/ingredients/etc.
So glad you liked the Korean Beef! Thank you! 🙂
Easy to make and my 9yo son even enjoyed, and he doesn’t always have an “adventurous” palate. Used Trader Joe’s sriracha, which isn’t as hot as Rooster brand.
I’m happy to hear that, Amy. Thanks so much!
Might want to use some Korean red pepper paste in place of the Sriracha (Thailand sauce). Not sure why it is called Korean when it uses no Red pepper paste or fresh garlic. After spending twenty plus years in Korea it misses the real flavors but is a good simple dish. Thanks for sharing.
This is definitely an Americanized version — sriracha is just usually easier to find. Glad you liked it, though.
added stir-fry vegetables with noodles after the beef was finished and sauted them for about 10 minutes. Made four large portions for lunch for the week.
That sounds delicious! So happy your family lied it!
Hi Dee, Is there a way to cook rice in the pot with the beef? On top of the beef maybe? Sorry, I am fairly new to using the instant pot.
Hi Shelley! Yes, you can do the pot in pot method. Saute the beef, add the remaining ingredients, then put the rice and water in a bowl on the trivet and cook for 4 minutes with a 10 minute gradual release. This will work with white or jasmine rice. Brown rice takes longer.
Good recipe but I would recommend using 1/2 of the brown sugar, so 1/8 cup. A little too sweet for my family.
See, we think it’s just perfect as is. But, it’s very easy to change the ingredients to suit your own tastes. 🙂
This looks good. However, I guess i’m wondering what makes it Korean? Sriracha isn’t Korean.
Sriracha just gives it a little bit of heat, and it’s common enough that people can find it easily. Any other spice can be used or left out for a milder version.
Delicious! Thank you for the easy, tasty recipe. I used only a pound of ground beef, since that’s what I had, and left everything else the same. It turned out wonderful!
So glad you liked it, Lisa! 🙂