Name: Instant Pot Korean Ground Beef
Prep time: 20 min
Cook time: 11 min
Total time: 41 min
Ingredients: 2 teaspoons Vegetable Oil; 1½ lbs Ground Beef or Ground Turkey, (90% lean is best); 7 cloves Garlic ((or 1 Tbsp pressed garlic)); ⅓ cup Soy Sauce, (low sodium); ½ cup Water; 3 Tablespoons Brown Sugar; 1 Tablespoon Sesame Oil; 1 Tablespoon Fresh Ginger, (grated (or 1 tsp powdered ginger)); ½ Asian Pear, (grated (optional)); ¾ teaspoon Red Pepper Flakes ((or more for some spice)); ½ teaspoon White Pepper ((or black)); 1½ cups Jasmine Rice, (well rinsed); 1½ cups Water; 2 Tablespoons Butter; Tortillas ((for tacos)); Lettuce Leaves ((for lettuce wraps)); 2 Green Onions, (sliced); Sesame Seeds

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Instant Pot Korean Ground Beef is not only delicious, it is a quick meal This flavorful, versatileAsian ground beef recipe is made with ingredients you may already have! Cook your rice right along with this pressure cooker Korean Beef for a flavorful one-pot meal! One of my most popular Instant Pot ground beef recipes.

Originally published 5/8/18

Instant Pot Korean Ground Beef

When you get bored with what you have been making for dinner, and want something different to make with that ground beef you have, Instant Pot Korean Ground Beef is a great meal to make.

Do you want tacos? Make Asian tacos and wow the family! Want a rice bowl? The rice cooks at the same time as the beef, so there's your one-pot-meal!

I love a fast and easy recipe that can be made into different tasty dishes. Any time you can cook more than one thing at a time in your pressure cooker, you save time.

I like to cook potatoes with my meatloaf and with chicken thighs. I cook rice with Mississippi Chicken, and rice with this Instant Pot Korean Ground Beef!

For this recipe I choose to use Jasmine rice as it has a faster cook time and works well with this fast cooking recipe. You can experiment with different varieties of rice, if you want, and see what works best for your taste.

Pressure Cooker Korean Ground Beef makes awesome tacos! Use flour tortillas and add a little rice and some of the beef mixture. A few veggies, cilantro, and some sour cream mixed with a little Gochujang (Korean hot pepper paste) will take this up a notch!

Typical Bulgogi is made with thinly sliced beef that you cook on a very hot grill, but ground beef is a fun shortcut, and it makes for an easy meal.

The other ingredient that sounds strange is an Asian Pear. Some call it an Apple Pear, or Nashi in Japan. We started getting these in Washington in the late 1970's, in my neck of the woods. We love them. They are very crisp, yet not as dense as an apple. They have lots of juice.

Grate half of an Asian Pear into your sauce if you want to lean a little closer to the authentic Bulgogi. I didn't use one for this recipe, but I wanted you to know that it's really good with the Asian Pear.

That's it! Cooking the rice with the beef makes it so easy! This pressure cooker Korean ground beef is ready to enjoy!

Maybe you want something lower carb, but still full of flavor. Try making this Korean Ground Beef into lettuce wraps. Satisfying and so tasty! You can probably tell I'm a big fan of Instant Pot Korean Ground Beef.

You can also make a Korean Rice Bowl. Add some veggies like radishes and cucumbers, for some crunch. Top with a soft fried egg for some creamy richness.

4.97 from 29 votes

Instant Pot Korean Ground Beef

Prep Time

20 mins

Cook Time

11 mins

Natural Release

10 mins

Total Time

41 mins

Instant Pot Korean Ground Beef has incredible flavor! Use this amazing meat for Korean beef tacos, Korean beef rice bowl, or Korean ground beef lettuce wraps. Make your rice at the same time!

Course: Dinner

Cuisine: Korean

Keyword: instant pot korean ground beef

Servings: 4 - 6

Calories: 296 kcal

Author: Sandy Clifton

Ingredients

2 teaspoons Vegetable Oil
1½ lbs Ground Beef or Ground Turkey, 90% lean is best
7 cloves Garlic (or 1 Tbsp pressed garlic)
⅓ cup Soy Sauce, low sodium
½ cup Water
3 Tablespoons Brown Sugar
1 Tablespoon Sesame Oil
1 Tablespoon Fresh Ginger, grated (or 1 tsp powdered ginger)
½ Asian Pear, grated (optional)
¾ teaspoon Red Pepper Flakes (or more for some spice)
½ teaspoon White Pepper (or black)

For the Rice - I use a 7" x 2.5" pan

1½ cups Jasmine Rice, well rinsed
1½ cups Water
2 Tablespoons Butter

To Serve

Tortillas (for tacos)
Lettuce Leaves (for lettuce wraps)

Garnish

2 Green Onions, sliced
Sesame Seeds

Instructions

Get all of your ingredients together and measured out. This will make the process go smoother. Also have the rice in the pan and ready to go.
Turn on the pot's Sauté setting. When it is hot, add the oil, and then the ground beef. Cook beef until it loses the pink color. I use 90% lean beef, so I don't drain, but drain the excess fat if there is more than a few teaspoons.
Add garlic, soy sauce, water, brown sugar, sesame oil, ginger, Asian pear (if using), red pepper flakes, and white pepper. Mix well, scraping the bottom of the pot to get up any browned bits so you don't get the Burn error.
Cancel the Sauté setting.
Set the trivet in the pot over the beef.
Put the rice, water, and butter in the pan and set on top of the trivet.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial and the +/- button or dial to select 4 minutes. High Pressure.
When the cook cycle is finished, let the pot sit undisturbed for 10 minutes (10 minute Natural Release). Then turn the steam release knob to the Venting position and release the remaining pressure/steam.
When the pin in the lid drops down, open the lid and use silicone mitts, a pan gripper, or such to carefully remove the pan of rice. Then fluff the rice with a fork.
Remove the trivet and stir the beef.
Serve over rice, or on lettuce leaves, in taco shells/tortillas, garnish, and enjoy!