Instant Pot Korean BBQ Beef Bowls
Experience the vibrant flavors of Korean cuisine with these Instant Pot Korean BBQ Beef Bowls. Tender beef chuck roast is infused with a rich, savory-sweet BBQ sauce, creating a dish that’s both comforting and exciting. Perfect for busy weeknights or impressing guests, this recipe delivers restaurant-quality taste in just a fraction of the time. Serve it over rice or noodles and top with fresh green onions and sesame seeds for an Instagram-worthy meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Korean
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 cup Korean BBQ sauce
- 4 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 medium onion, sliced
- ½ cup water
- ¼ cup chopped green onions
- 2 tbsp toasted sesame seeds
Instructions
- Cut the beef chuck roast into large chunks. Set the Instant Pot to sauté mode and heat a splash of oil. Sear the beef until golden brown on all sides (about 3 minutes per side), then remove from the pot.
- In the same pot, add sliced onion, minced garlic, and grated ginger. Sauté for about 2 minutes until fragrant.
- Return the beef to the pot and pour in the Korean BBQ sauce along with ½ cup of water. Stir to combine.
- Close the lid securely and set to high pressure for 45 minutes.
- After cooking, allow natural release for 10 minutes before switching to quick release.
- Shred the beef inside the pot with two forks and serve over rice or noodles. Top with chopped green onions and toasted sesame seeds.
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 360
- Sugar: 14g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
Keywords: Customize your bowls by swapping beef for chicken or tofu or adding extra vegetables like bell peppers or carrots. Store leftovers in an airtight container in the refrigerator for up to three days.