Instant Pot Korean Beef Bulgogi Lettuce Wraps

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender, sweet-savory Korean beef cooked quickly in the Instant Pot, served in crisp lettuce leaves with fresh scallions and sesame seeds. This Korean-inspired beef recipe, ready in about 35 minutes, pairs thinly sliced beef ribeye, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb thinly sliced beef ribeye
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1/2 tsp black pepper
• 1/4 cup water
• 3 green onions, thinly sliced
• 1 tbsp toasted sesame seeds
• 12 butter lettuce leaves
• 1 tbsp vegetable oil

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 4 minced garlic cloves, 1 tbsp grated ginger, and 1/2 tsp black pepper. Add 1 lb thinly sliced beef ribeye and toss to coat. Let marinate 15 minutes.
2. Step 2: Turn Instant Pot to sauté mode and heat 1 tbsp vegetable oil. Add marinated beef and brown for 3-4 minutes until edges start to caramelize.
3. Step 3: Pour in 1/4 cup water to deglaze the pot, scraping browned bits from bottom. Seal lid and cook on high pressure for 8 minutes.
4. Step 4: When cooking is complete, release pressure manually. Switch back to sauté mode and simmer beef for 3-4 minutes until sauce thickens and coats beef.
5. Step 5: Serve beef in 12 butter lettuce leaves, garnished with 3 thinly sliced green onions and 1 tbsp toasted sesame seeds for fresh crunch and nuttiness.