Instant Pot Korean Beef (Paleo & Whole30)

5 from 3 votes

Instant Pot Korean Beef (Paleo & Whole30)

Delicious and tender melt-in-your-mouth Instant Pot Korean beef that's quick and easy! This is a Whole30 and paleo recipe that's packed with flavor.

Prep Time5

Cook Time15

Instant Pot Pressure Building Time10

Total Time30

Course: Main Course

Cuisine: Korean

Keyword: how to make korean beef, korean chuck roast, paleo chuck roast, paleo instant pot recipes, paleo korean beef, quick instant pot dinner, weeknight meals instant pot, whole30 instant pot recipes

Servings: servings

Ingredients

3 lb beef chuck roast cubed
1/2 tsp sea salt
1/2 cup bone broth or beef broth
1/2 cup coconut aminos
1/4 apple cored
2 tbsp rice vinegar or apple cider vinegar
1 tbsp sesame oil
4 garlic cloves
1 inch ginger
1 tsp onion powder
Optional: 1 tsp gochugaru or more, for spice
1/2 tsp ground black pepper
2 tbsp arrowroot starch
2 tbsp water
Sesame seeds and chopped green onions for garnish

Instructions

Add cubed chuck roast to the Instant Pot liner and toss with sea salt to coat evenly.
In a blender, add bone broth, coconut aminos, apple, rice vinegar, sesame oil, garlic, ginger, onion powder, gochugaru (if using), and ground black pepper. Blend until smooth and creamy.
Pour the sauce over the meat and stir. Set the Instant Pot to MANUAL for 15 minutes.
Once the Instant Pot beeps to a finish, open the pressure valve immediately to release pressure.
Open the lid, and the set the Instant Pot to SAUTÉ.
Stir together arrowroot starch and water in a separate bowl, then pour into the Instant Pot. Simmer for a few minutes so the sauce thickens. Turn off heat.
Serve sprinkled with chopped green onions and sesame seeds.

Video

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