Instant Pot Korean Beef and Rice

Instant Pot Korean Beef and Rice is an easy comfort meal that can quickly be prepared at the end of a work day.

Instant Pot Korean Beef and Rice is an easy comfort meal that can quickly be prepared at the end of a work day.

This one pot meal, with hints of ginger and garlic, will have your family thinking you spent a lot more time preparing their dinner.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Korean Beef and Rice I poured some olive oil into the Instant Pot and then turned it to Saute Less for 7 minutes.

Then I added in the ground beef.

I broke up the ground beef while it was cooking and when it started to brown I added in the garlic, salt and pepper.

When the Instant Pot turned off the beef was still slightly pink.

I added in some water and used it to deglaze the Pot.  Scraping any brown bits off the bottom is a very important step so that you avoid the Burn message while the Pot is coming to pressure.

Next I sprinkled in the long grain rice and pushed it down into the liquid.  I Did Not Stir.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 6 minutes.

While the beef and rice were cooking I prepared the sauce by combining brown sugar, corn starch, soy sauce, ground ginger and chili peppers into a small mixing bowl.  

Once the Instant Pot was done cooking I immediately turned the steam release handle to the venting position and did a Quick Release.  

After removing the lid I stirred the contents well and added the sauce.

I stirred the contents again until all were coated with the sauce.

Then I added in the green onions and folded them into the beef and rice mixture.  

I served this meal immediatley.

Instant Pot Korean Beef and Rice is an appealing meal that is full of flavour.  If desired top with sesame seeds before serving.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Instant Pot Korean Beef and Rice is an easy pressure cooker ground beef dinner recipe. This ground beef and rice dish has a delicious sauce made with soy sauce, brown sugar and ginger and is loaded with chopped green onions.

More Rice Blend Recipes You Will Love…

Yield: 4

Instant Pot Korean Beef and Rice

Instant Pot Korean Beef and Rice is an easy comfort meal that can quickly be prepared at the end of a work day.

Instant Pot Korean Beef and Rice is an easy comfort meal that can quickly be prepared at the end of a work day.

Prep Time 7 minutes
Cook Time 16 minutes
Total Time 23 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 lb lean ground beef
  • 5 cloves garlic pressed
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 1/2 cups water
  • 2 cups long grain rice
  • Sauce:
  • 1/2 cup brown sugar
  • 1 tsp corn starch
  • 1/2 cup soy sauce
  • 1/4 tsp ground ginger
  • 1/2 tsp chili peppers
  • After Cooking:
  • 8 green onions chopped
  • Optional:
  • sesame seeds

Instructions

  1. Add the olive oil to the Instant Pot and turn it to the Saute Less function for 7 minutes.
  2. Add the ground beef to begin to brown and break it up while it is cooking.
  3. After it starts to brown add the garlic, salt and pepper.
  4. Continue breaking up the beef.
  5. Once Pot turns off add the water and scrape any brown bits from the bottom of the Pot.
  6. Sprinkle in the rice and press it down into the liquid. Do not stir.
  7. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 6 minutes.
  8. While the rice and beef are cooking prepare the sauce by dumping the brown sugar, corn starch, soy sauce ground ginger and chili peppers into a small mixing bowl. Stir to combine.
  9. Cut up the green onions.
  10. Once the Instant Pot is done cooking, immediately turn the steam release handle to the venting position and do a Quick Release.
  11. Remove the lid and stir the contents well.
  12. Pour in the sauce and stir until the meat and rice are coated.
  13. Dump in the green onions and stir to combine.
  14. Serve immediately and sprinkle on sesame seeds if desired.

Notes

*This recipe was tested in an 8 quart Instant Pot Duo.

*Use more ground beef if desired.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 586Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 101mgSodium: 2451mgCarbohydrates: 52gFiber: 3gSugar: 23gProtein: 39g

6 Comments

  • Melodie May 6, 2020 at 11:49 am

    What do you use for the chile peppers?Would jalapenos work?

    Reply
    • Kathleen May 7, 2020 at 11:41 am

      Hi Melodie,
      I just had ground chile peppers in my spice rack but jalapenos would work. Anything just to give it a bit of a kick!
      Thanks,
      Kathleen

      Reply
  • Sadiya Ahmed September 23, 2020 at 3:23 pm

    Hello! So glad to have found a Korean beef recipe that combines rice and meat without the trivet! Yay! Question – why can’t we put in the marinade prior to pressure cooking rice and meat? Wouldn’t the flavors meld together better?

    Sadiya

    Reply
    • Kathleen September 24, 2020 at 10:23 am

      Hi there,
      I would not add the corn starch until after cookings. You want to avoid the burn notice if the liquid is too thick. If you try adding the marinade and then add a corn starch slurry after cooking let us know how it turns out. I just let mine sit for a few minutes on keep warm when it is done.
      Take care,
      Kathleen

      Reply
  • Sadiya Ahmed September 23, 2020 at 3:29 pm

    I’m using a 3 qt IP. Can I cut down the quantity of rice to 1 cup? If so, how much water would I need for it to come to pressure?

    Reply
    • Kathleen September 24, 2020 at 10:23 am

      Hi again,
      I know the rule of thumb is to keep the cook time the same and half the recipes for a 3 quart. Hope this helps.
      Take care,
      Kathleen

      Reply

Leave a Comment