Instant Pot Korean-Inspired Beef and Vegetable Stew

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Tender beef braised with root vegetables and a savory Korean-inspired sauce, cooked quickly and easily in the Instant Pot. This Korean-inspired beef recipe, ready in about 65 minutes, pairs beef chuck roast, cut into 1-inch cubes, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, 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

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp ginger, grated
• 4 garlic cloves, minced
• 2 medium carrots, peeled and cut into 1-inch pieces
• 1 cup daikon radish, peeled and cut into 1-inch cubes
• 1 large yellow onion, sliced
• 1 tbsp gochujang (Korean chili paste)
• 2 cups beef broth
• 1 tbsp sesame oil
• 2 stalks green onions, sliced
• 1 tbsp toasted sesame seeds

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

Instructions

1. Step 1: Set the Instant Pot to sauté mode and heat 1 tbsp sesame oil. Add 2 lbs beef chuck roast cut into 1-inch cubes and brown the meat in batches for 3-4 minutes per side until nicely seared. Remove and set aside.
2. Step 2: Add 1 large sliced yellow onion, 4 cloves minced garlic, and 1 tbsp grated ginger to the pot, sauté for 2-3 minutes until fragrant and softened.
3. Step 3: Stir in 1/4 cup soy sauce, 2 tbsp brown sugar, and 1 tbsp gochujang, cooking for 1 minute to combine.
4. Step 4: Return the beef to the pot along with 2 medium peeled and cut carrots, 1 cup peeled and cubed daikon radish, and 2 cups beef broth. Stir to combine.
5. Step 5: Seal the Instant Pot lid and cook on high pressure for 35 minutes. Allow natural pressure release for 10 minutes before releasing remaining pressure manually.
6. Step 6: Open the lid, stir the stew, and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.