Instant pot Korean beef mod

Name: Instant pot Korean beef mod
Cuisine: Asian, Korean
Ingredients: 1.6 litre beef broth (3 stock cubes); 100 ml reduced sodium soy sauce; 1 tbsp brown sugar; 1 tbsp sesame oil; 2 tbsp rice wine vinegar; 1.5 tbsp gochujang; 1 tbsp miso; 700g beef shin, cubed; 2 large onion, cut into thick wedges; 4 garlic cloves, minced; 1 tbsp freshly grated ginger; ½ tsp white pepper; 2 large aubergine, cut into 3–4 cm chunks; 300g bean sprouts; 600g mushrooms; Sesame oil; Garlic; Ginger; Soy sauce; 3 tbsp cornstarch; 100g edamame; 150g roasted red peppers, jar; Soba noodles; Sesame oil; White pepper; Msg

8 steps

2025-04-12: pressure cook onion, beef & broth/sauce for 22 minutes, quick release then aubergine, garlic, ginger for a further 15. Note: I did 750ml broth and it wasn't soupy enough, so upped it in the current recipe below

Updated at: Sat, 31 Jan 2026 19:50:10 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories415 kcal (21%)

Total Fat15.1 g (22%)

Carbs42.9 g (16%)

Sugars15.7 g (17%)

Protein32.6 g (65%)

Sodium2135.1 mg (107%)

Fiber8.5 g (30%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Brown the beef in batches - don't crowd the instant pot. Use both the pan you'll be using for mushrooms & the instant pot

Skillet

Step 2

Whisk together sauce ingredients

reduced sodium soy sauce100ml

brown sugar1 Tbsp

rice wine vinegar2 Tbsp

Step 3

Add onion, beef, stock, and sauce. Cook on high pressure for 30 minutes, quick release.

Pressure CookerManual

onion2

Step 4

Add aubergine and pressure cook on high for 7 minutes

Pressure CookerManual

aubergine2

Step 5

Add in garlic, white pepper and pressure cook on 0 minutes.

Step 6

Stir fry mushrooms in empty pan until they lose their water. Add sesame oil, soy sauce, garlic, ginger, gochujang at the end and allow to reduce. Add bean sprouts and fry until softened.

Step 7

Once pressure cooking is complete, turn on Sauté mode. Stir in edamame and roasted red peppers, and cook 2–3 minutes to heat through. Add further seasoning as needed.