Instant Pot Korean Ground Beef
Instant pot Korean beef bowl (Bulgogi) from your pressure cooker to your table in 15 minutes. This simple instant pot ground beef and rice recipe quick, sweet and delicious. This recipe requires little to no prep time and you are guaranteed a flavourful ground beef that melts in your mouth with every bite.
This pressure cooker Korean beef recipe is not only good with boiled basmati rice or Jasmine rice alone, you can serve it in wraps, lettuce cups and other veggies as salad.
Consider this Korean beef recipe as the shortcut version of Bulgogi. No marination needed and if steak or beef chunks is not available, you would always have ground beef. We can all agree on one thing that ground beef is one of the easiest instant pot recipes ever made. It is affordable and very easy to make.
Why This Instant Pot Korean Ground Beef Recipe Works
- It is affordable, fast and very easy to cook.
- This ground beef recipe is versatile and super tasty
- With this instant pot pressure cooker recipe, you will be guaranteed melt in the mouth beef.
- If you would be serving ground beef with rice and you own instant pot rack (this comes as part of the IP accessories) you can make both the Korean ground beef and rice together at the same time. I use 6-quart Instant Pot DUO pressure cooker
- This recipe makes a perfect family dinner and it is also great for meal prep
- All the ingredients used in this recipe are easily sourced except for the Korean chilli paste also called gochujang chili paste which can be easily swapped with sriracha or other hot sauce.
- Unlike Bulgogi made from steak strip and requires marination for enhancing flavour, this instant pot Korean ground beef bowl recipe is a ride in the park, No marinating needed and you’ll have dinner in no time.
Ingredients
Lean ground beef
Brown sugar
Garlic cloves
Beef stock
Low sodium soy sauce
Sriracha substitute for gochujang paste
Sesame oil
Fresh ginger
Spring onions and sesame seed to garnish
How to make Instant Pot Korean Beef Bowl
To a bowl, add soy sauce, sesame oil, beef broth, sriracha, rice wine vinegar and brown sugar together then mix to combine.
Turn on your Instant pot and select the sauté function, add olive oil (if using) and heat until hot then add the ground beef and cook until brown. then add the chopped garlic and minced ginger and cook for another minute.
Add the sauce to the browned ground beef and mix to combine. Deglaze the pot if need be to avoid getting BURN notice. Cancel the sauté function
Lock the lid of the instant pot securely and turn the valve to sealing position. Select Manual or pressure cook and cook on high pressure for 3 minutes. Once the cooking cycle is completed, leave the IP to naturally pressure release for 5 minutes then carefully do a quick release for the pressure cooker to completely depressurise.
If you need to thicken the beef, turn on the sauté function and stir the beef for another 2 to 3 minutes to reduce the liquid content.
Variations
If using stewing beef or steak bites, pressure cook on high pressure for 12 minutes, 5 minutes natural pressure release then do a quick release.
What To Serve With Korean Ground Beef (Bulgogi)
Our number one choice is to serve this Instant pot Korean beef with boiled basmati rice or in warm tortilla wrap along with some veggies.
Alternatively, serve as taco beef or skip tortilla for lettuce wraps
Tips
Skip the oil if using ground beef that contains fat, for this recipe, I used a lean mince of 5% fat so as to spare me the need for decanting excess oil.
Reduce the sugar used in the recipe for a healthier option.
How To Store Cooked Ground Beef
This recipe is great for meal prepping as it keeps well in the fridge. Personally, I would keep this in the refrigerator for up to 3 days in an airtight container, but it can last up to 5 days.
To store in the freezer, leave the Korean ground beef to cool completely, you can either use portioned airtight containers or Ziploc bags to store the beef, label with name and date and freeze for up to 3 months.
Other Easy instant Pot recipes You’ll love
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Instant Pot Korean Ground Beef Bowl
Equipment
- Instant Pot
Ingredients
- 500 g Lean ground beef
- 4 garlic cloves
- 1 tablespoon fresh ginger minced
- 1 tablespoon olive oil optional
Sauce Ingredients
- ¼ cup brown sugar
- ½ cup beef stock
- ¼ cup Low sodium soy sauce
- 2 tablespoons sriracha or according to preference
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
Garnish
- Spring onions
- sesame seed
Instructions
- To a bowl, add soy sauce, sesame oil, beef broth, sirachi, brown sugar and rice vinegar together and mix to combine.
- Turn on your Instant pot and select the sauté function, add olive oil (if using) and heat until hot then add the ground beef and cook until brown. then add the chopped garlic and minced ginger and cook for another minute.
- Add the whisked sauce to the browned ground beef and mix to combine. Deglaze the pot if need be to avoid getting BURN notice. Cancel the sauté function
- Lock the lid of the instant pot securely and turn the valve to sealing position. Select Manual or pressure cook and cook on high pressure for 3 minutes. Once the cooking cycle is completed, leave the IP to naturally pressure release for 5 minutes then carefully do a quick release for the pressure cooker to completely depressurise.
- If you need to thicken the beef, turn on the sauté function and stir the beef for another 2 to 3 minutes to reduce the liquid content. Serve as desired and enjoy
Notes
Tips
- Skip the oil if using ground beef that contains fat, for this recipe, I used a lean mince of 5% fat so as to spare me the need for decanting excess oil.
- Reduce the sugar used in the recipe for a healthier option.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #THEDINNERBITE OR TAG @THEDINNERBITE ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!
I make this recipe often, I Love it!!! I use pepper paste instead of siracha because I cook a lot of Korean food so I always have it on hand. Thanks!!
Hi Ajoke, list of ingredients has sriracha but does not indicate when to add in instructions. Also there is no rice wine vinegar (so not sure how much to put) in the list of ingredients but it shows up in instructions?
Hi May, apologies about that, the recipe now updated accordingly. 1 tablespoon of rice wine vinegar and 2 tablespoons of sriracha (or according to preference) all mixed together with the rest of the ingredients to make the sauce.
When and where do we add the brown sugar?
Hello Gina, you add the brown sugar when you mix the wet ingredients together to make a sauce. Thank you and kindly let me know how you get on.
Its says to add rice in the mixture but I don’t see brown sugar in the mixture. Is this an error, did you mean to put brown sugar but put rice in error?
Hello Brooke, that was an oversight, I meant the rice vinegar. Thanks and do let me know how you get on with it. thanks