Instant Pot Korean-Style Beef Bibimbap with Sesame Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef cooked in an Instant Pot with Korean seasonings, served over rice with sesame garlic spinach for a balanced and flavorful meal. This korean-inspired beef ready in about 45 minutes pairs thinly sliced beef chuck, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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: 30 min Serves 4 Korean cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 2 cups uncooked short-grain rice under cold water until water runs clear. Add to Instant Pot with 2 1/4 cups water, seal lid, and cook on high pressure for 4 minutes, then natural release for 10 minutes.
  2. Step 2: While rice cooks, combine 1 lb thinly sliced beef chuck, 1/4 cup soy sauce, 2 tbsp brown sugar, 2 tbsp gochujang, 4 minced garlic cloves, and 1 tbsp grated ginger in a bowl. Toss to marinate.
  3. Step 3: Set Instant Pot to sauté mode, add 1 tbsp vegetable oil, and brown the beef mixture for 4-5 minutes until partially cooked. Add 1/2 cup water, seal lid, and cook on high pressure for 10 minutes, then quick release.
  4. Step 4: Meanwhile, heat 2 tbsp sesame oil in a skillet over medium heat. Add 5 cups baby spinach and 1/2 tsp salt, sauté for 2-3 minutes until wilted. Sprinkle with 1 tbsp toasted sesame seeds and 2 sliced green onions.
  5. Step 5: In a separate pan, fry 4 large eggs sunny-side up.
  6. Step 6: To assemble, divide cooked rice into 4 bowls, top with the Korean beef, sesame spinach, and a fried egg on each. Drizzle with any leftover sauce from the beef and serve hot.

Frequently asked questions

How long does Instant Pot Korean-Style Beef Bibimbap with Sesame Spinach take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Korean-Style Beef Bibimbap with Sesame Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced beef chuck from drying out.

Can I substitute ingredients in Instant Pot Korean-Style Beef Bibimbap with Sesame Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Korean-Style Beef Bibimbap with Sesame Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Instant Pot Korean-Style Beef Bibimbap with Sesame Spinach?

Korean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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