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    Home » Instant Pot Pressure Cooker » Instant Pot Korean Ground Beef

    Published: Feb 10, 2020 · Modified: Oct 11, 2020 by Ajoke · This post may contain affiliate links ·

    Instant Pot Korean Ground Beef

    Skip to Recipe - Print Recipe

    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

    a bowl of korean ground beef.

    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.

    ingredients

    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.

    browned beef in instant pot.

    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

    Instant pot chicken thighs

    Instant pot chilli

    Instant Pot Couscous

    If you made this Korean ground beef bowl recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox

    a bowl of instant pot Korean ground beef.

    Instant Pot Korean Ground Beef Bowl

    Ajoke
    Instant pot Korean beef bowl from your pressure cooker to your table in 15 minutes. It is simple, 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 rice alone, you can serve it in wraps, lettuce cups and veggies as a salad.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 3 mins
    Natural Pressure Release 5 mins
    Total Time 18 mins
    Course Main Course, Side Dish
    Cuisine Asian
    Servings 4
    Calories 294 kcal

    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

    Calories: 294kcalCarbohydrates: 15gProtein: 28gFat: 13gSaturated Fat: 4gCholesterol: 78mgSodium: 320mgPotassium: 528mgFiber: 1gSugar: 14gVitamin C: 6mgCalcium: 28mgIron: 3mg

    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.

    Keyword instant pot korean beef bowl, korean beef bowl, korean ground beef, pressure cooker korean beef
    Tried this recipe?Mention @thedinnerbite or tag #thedinnerbite!
    Tried this recipe?Let us know how it was!

    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!

    83 shares

    Filed Under: Instant Pot Pressure Cooker Tagged With: beef sauce, quick and easy, soy sauce, spicy

    About Ajoke

    Hello, Nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience

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    Reader Interactions

    Comments

    1. Emily says

      November 30, 2022 at 4:09 pm

      5 stars
      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!!

      Reply
    2. May says

      April 19, 2020 at 10:45 pm

      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?

      Reply
      • Ajoke says

        April 19, 2020 at 11:00 pm

        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.

        Reply
    3. Gina says

      April 14, 2020 at 12:41 am

      When and where do we add the brown sugar?

      Reply
      • Ajoke says

        April 14, 2020 at 12:56 am

        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.

        Reply
    4. Brooke says

      March 26, 2020 at 2:00 am

      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?

      Reply
      • Ajoke says

        March 26, 2020 at 9:41 am

        Hello Brooke, that was an oversight, I meant the rice vinegar. Thanks and do let me know how you get on with it. thanks

        Reply

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