Instant Pot Korean-Style Beef and Rice Bowls

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender beef simmered in a sweet-savory Korean marinade, pressure cooked to perfection and served over steamed rice with crunchy scallions. This Korean-inspired beef recipe, ready in about 60 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 450 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.

Prep: 15 min Cook: 45 min Serves 4 Korean cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 pounds beef chuck roast, cut into 1-inch cubes
1/4 cup soy sauce
3 tbsp brown sugar
1 tbsp sesame oil
4 garlic cloves, minced
1 tbsp ginger, grated
1 cup water
3 scallions, sliced
4 cups short grain rice, cooked
1 tbsp toasted sesame seeds
1/2 tsp (optional) red pepper flakes

Which pressure cooker to buy for recipes like this → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

Step 1: In the Instant Pot bowl, combine 1.5 pounds beef chuck roast cut into 1-inch cubes with 1/4 cup soy sauce, 3 tbsp brown sugar, 1 tbsp sesame oil, 4 minced garlic cloves, and 1 tbsp grated ginger. Toss to coat the beef evenly in the marinade.
Step 2: Pour in 1 cup water, then secure the lid and set the Instant Pot to high pressure for 35 minutes. Once done, allow the pressure to release naturally for 10 minutes before quick releasing any remaining pressure.
Step 3: Carefully open the lid and stir the beef; it should be tender and shreddable. Serve the beef and sauce over 4 cups cooked short grain rice.
Step 4: Garnish each bowl with 3 sliced scallions, 1 tbsp toasted sesame seeds, and optionally 1/2 tsp red pepper flakes for a spicy kick.