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.

This delicious recipe yields 4 servings.

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 Instant Pot 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.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Korean Beef and Rice:

• 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

How to Make Instant Pot Korean Beef and Rice:

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.

FAQS:

What should I serve with instant pot korean beef and rice?

When serving Instant Pot Korean beef and rice, you can create a well-rounded and flavorful meal by including some traditional Korean and complementary side dishes. Here are some ideas:

1. Kimchi: Kimchi is a staple in Korean cuisine and pairs wonderfully with Korean beef. You can serve traditional Napa cabbage kimchi or explore other varieties like cucumber or radish kimchi.
2. Pickled Vegetables: Alongside kimchi, you can offer various pickled vegetables, such as pickled daikon radish or pickled carrots. They add a delightful crunch and tang to your meal.
3. Sesame Spinach (Sigeumchi Namul): A classic Korean side dish made with blanched spinach seasoned with sesame oil and garlic. It’s a great way to incorporate some greens into your meal.
4. Bean Sprout Salad (Kongnamul Muchim): This salad consists of seasoned soybean sprouts, creating a refreshing and crunchy side dish.
5. Korean Radish Salad (Musaengchae): This spicy and tangy salad made with shredded radish is a great option for adding some heat and freshness to your meal.
6. Steamed Vegetables: You can also serve steamed or sautéed vegetables, like broccoli, asparagus, or bok choy, to balance the meal and add more nutrients.
7. Cucumber Salad: A simple cucumber salad with sesame seeds and a light vinegar-based dressing is a refreshing choice.
8. Seaweed Salad: If you enjoy seaweed, a seaweed salad with sesame seeds and a savory dressing can be a unique addition.
9. Tofu: Korean-style pan-fried tofu with a soy-based sauce or a spicy gochujang-based sauce can be a great vegetarian or vegan option to serve alongside the beef.
10. Korean Pancakes (Jeon): You can make vegetable or seafood jeon, which are Korean savory pancakes, to add variety to your meal.
11. Rice: While you’re serving Korean beef, don’t forget to provide plenty of steamed white rice, which is essential for soaking up all the delicious flavors of the dish.

Remember that balance is key when serving these side dishes with Instant Pot Korean beef and rice. You can mix and match the sides based on your preferences and dietary requirements. These sides will complement the rich, savory flavors of the Korean beef and create a well-rounded meal.

How do I store instant pot korean beef and rice?

To store Instant Pot Korean beef and rice, follow these steps to ensure it remains safe and delicious for later consumption:

1. Allow It to Cool: After cooking, let the Korean beef and rice cool down for about 30 minutes at room temperature.
2. Portion It: If you plan to store leftovers, consider dividing the dish into individual serving-sized containers. This makes it easier to reheat only what you need.
3. Store in Airtight Containers: Transfer the beef and rice to airtight containers or food storage containers. These containers will help prevent moisture loss and keep the food fresh. 
4. Label and Date: Label the containers with the date of preparation so you can keep track of how long it’s been stored.
5. Refrigeration: If you plan to consume the leftovers within a few days (typically within 3-4 days), store the containers in the refrigerator. Make sure they are sealed properly to prevent odors from spreading in the fridge.
6. Reheating: When you’re ready to eat, you can reheat the Korean beef and rice from the refrigerator in the microwave or on the stovetop. 
7. Reheat Safely: Ensure that the internal temperature of the leftovers reaches 165°F (74°C) to kill any potential bacteria or pathogens. This is especially important if you’re reheating beef.
8. Serving: Once reheated, serve the dish as you normally would. You might need to add a bit of moisture (like a splash of water or broth) to keep it from drying out during reheating.
9. Discard If Necessary: If there are any signs of spoilage (unpleasant odor, off flavors, or mold), or if the leftovers have been stored for an extended period beyond their recommended storage times, it’s best to discard them to avoid food safety issues.

Proper storage and reheating will help maintain the flavor and safety of your Instant Pot Korean beef and rice leftovers.

Can I freeze instant pot korean beef and rice?

Yes, you can freeze Instant Pot Korean beef and rice. Freezing can be a convenient way to store leftovers or prepare meals in advance. Here are some tips on how to freeze Instant Pot Korean beef and rice:

1. Cool Down: Allow the Korean beef and rice to cool to room temperature before freezing. It’s important to prevent the food from raising the temperature in your freezer, which can affect the quality of other frozen items.
2. Portion Control: Consider portioning the beef and rice into individual serving sizes before freezing. This makes it easier to thaw and reheat only what you need, reducing waste.
3. Use Suitable Containers: Use airtight containers or freezer-safe bags to store the food. Squeeze out excess air from the bags before sealing to prevent freezer burn. If using containers, leave some space at the top to accommodate any expansion as the food freezes.
4. Label and Date: Always label the containers or bags with the contents and the date you froze them. This helps you keep track of how long the food has been in the freezer and ensures you use it before its quality starts to degrade.
5. Freezing: Place the containers or bags in the coldest part of your freezer. Try to stack them neatly to optimize space. Avoid overcrowding, which can slow down the freezing process.
6. Reheating: When you’re ready to use the frozen Instant Pot Korean beef and rice, you can thaw it in the refrigerator overnight or use the defrost setting on your microwave. Reheat it in the microwave, on the stovetop, or in the Instant Pot as needed, ensuring it reaches a safe internal temperature of 165°F (74°C) for proper food safety.

Properly frozen, Instant Pot Korean beef and rice can be stored in the freezer for up to 3-4 months. Beyond that, it may still be safe to eat, but the quality may degrade over time.