Dazzle your dinner table with this pressure cooker Korean beef stew. Using a Pressure King Pro or Instant Pot, this diced beef recipe is ready in minutes.
An easy and quick way to cook braising, casserole or stewing steak to a delicious melt in the mouth texture.
Bring the best Korean style meal using diced beef to the table in minutes!
How to make a Korean Beef stew?
We give you step by step instructions for how to cook this Korean dish. From browning the beef, how to make a Korean sauce from soy sauce, garlic, chilli and ginger and beef stock. How long to pressure cook a beef stew for, and how to thicken the gravy with flour.
Check out the video above. Or jump down to the Korean beef recipe card for full details and ingredients need to create this pressure cooker diced beef recipe.
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Measurements given in UK & US measurement.
What beef to use?
You can use cheap cuts of beef, such as braising, casserole or stewing steak for this Korean beef stew recipe.
In the UK supermarkets, you can find packs of precut beef. Simply labelled as diced beef that needs to be slow cooked. This is what we have used for our Korean beef as seen above.
In the US you want to look for chuck or brisket.
Do I need to sear diced beef before pressure cooking?
Yes searing diced beef is an important step before pressure cooking. Coating it with flour and searing helps in two ways.
Firstly it helps caramelise and crisp up the outside of each chunk of meat. This helps keep the beef in chunks rather than from breaking down into the stew. Secondly, the flavours released will add extra taste to the beef stew.
Why use a pressure cooker to cook stew?
We use the pressure cooker to cook this beef stew as it lowers the cooking time. Diced beef takes 2-3 hours in the oven, however only takes 25 minutes in the pressure cooker.
This why we recommend using the pressure cooker to give you perfect melt in the mouth beef in a fraction of the time.
This Korean beef stew is the answer to what to make with diced beef that won’t take hours!
What pressure cooker to use?
If you are in the market for a pressure cooker, I can highly recommend the Pressure King Pro or the Instant Pot. I have also included the Amazon basic version, which I have not tried. But reading the reviews it seems a good buy!
We use ours a couple of times a week for so many different recipes, for example, fish, meat, vegetables, stew, soup, rice, pasta, desserts, cakes and bread.
How long to pressure cook beef stew?
Once the diced beef has been seared and all the ingredients have been added. Cook the beef in the liquid for 13 minutes with the valve shut. After which you should leave the valve shut to natural release for 10-15 minutes to allow it to finish cooking.
How to thicken pressure cooker stew?
To thicken the gravy of stew, simply mix flour with equal measure of water. Pour into the stew and bring to the boil on fry/saute mode.
This is an optional step it is personal preference, in the UK we like our stews thick!
What to serve with Korean beef?
Try topping your pressure cooker Korean Beef stew with a sprinkle of sesame seeds. To give a crunch and nutty flavour as well as finely sliced spring onion.
We have served here with basmati rice.
We have also served it with our jasmine rice and a simple cucumber salad before.
The beef is so tender, comparable to beef that has been slow-cooked.
Other cooking methods?
Of course, not everyone has a pressure cooker, fear not, we have included how to cook this diced beef recipe in the oven and how to make this Korean beef stew in a slow cooker.
You will just need to allow extra cooking time. See recipe card below!
Storage & Reheating
Store any leftovers in a airtight container in the fridge for up to 2 days.
Reheat in the microwave or in a saucepan, until piping hot throughout.
Pressure Cooker Korean Beef
How to make Korean beef stew using a Pressure King Pro or Instant Pot, this diced beef recipe is ready in minutes. An easy and quick way to cook braising, casserole or stewing steak to a delicious melt in the mouth texture. How to make a Korean sauce from soy sauce, garlic, chilli and ginger and beef stock with flour added to thicken into a gravy. We give you step by step instructions for how to cook diced beef and how long to pressure cook this Korean stew. Measurements given in UK & US measurement.
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Prep Time 7 mins
Cook Time 23 mins
Total Time 30 mins
Course Main Course
Servings 6 people
Calories 796 kcal
Step 1 ingredients
- 2 tbsp sesame oil
- 800 g Diced beef (1.8lb) braising, casserole, stewing steak, chuck or brisket any beef suitable for slow cooking
- 2 tbsp Plain Flour
- 2 tbsp rice wine vinegar
- 100 ml Reduced Salt Soy sauce (6 tbsp) we used reduced salt
- 1 tsp ground ginger or 2 tsp fresh grated ginger
- 3 tsp Garlic puree or 2 garlic cloves crushed
- 2 tsp Chilli puree or 2 chilli chopped very finely
- 50 g Brown sugar (⅓ cup)
- ½ tsp ground black pepper
- 300 ml Beef Stock (1 ¼ cup) we used a rich beef knorr stock pot
To thicken stew gravy (optional)
- 2 tbsp Flour mixed with 2 tbsp water
Instructions Pressure Cooker method
Coat beef with flour
Select Fry/Saute mode and sear meat until just browned on the outside.
Add garlic and chilli puree, stir in and turn off pressure cooker.
Add rice wine vinegar, this will make it easy to scrap off any residue from bottom of pan.
Add soy sauce and ginger powder
Add brown sugar, pepper and stock
Select meat / high pressure setting, set timer for 13 minutes. When finished cooking, allow 10 -15 minutes for natural release of pressure
Make sure valve is in closed position to pressure cook.
Optional, to thicken stew, in a small bowl, whisk the flour with water.
Pour into the Korean beef, change settings on the pressure cooker to fry mode, bring to the boil, this will thicken up the sauce within 2 minutes.
Serve with rice and sprinkle with spring onion and sesame seed.
Slow Cooker Method
As above, sear meat first then transfer into slow cooker, put the slow cooker on a low heat and cook for 6 hrs
When the 6 hrs is up check the beef is soft and tender. Change settings to high heat and stir all together for around 5 mins to thicken up the sauce
Preheat the oven at 180c°, 160° fan, Gas 4
As above, sear meat first then transfer into a lidded casserole dish.
Put the lid on the casserole dish, place in the oven for 2 ½ hours, then add flour and water into the casserole dish give it a good stir, place back in the oven for a further 30 minutes for the sauce to thicken.
Calories: 796kcalCarbohydrates: 34gProtein: 50gFat: 50gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 2gCholesterol: 145mgSodium: 18972mgPotassium: 945mgFiber: 1gSugar: 24gVitamin A: 26IUVitamin C: 5mgCalcium: 106mgIron: 7mg
Keyword Beef stew, braising steak, casserole steak, diced beef, easy recipe, instant pot, korean food, pkp, pressure cooker, Pressure King Pro, quick and easy, stewing steak
This post was originally published on 10/10/2019 and has been modified on 17/06/2021 with updated step by steps, a new video for this pressure cooker Korean beef stew recipe idea using diced beef.
If you like this pressure cooker recipe and looking for more ideas using beef try our Thai Beef Massaman or our Chicken Biryani both created in our pressure king pro, can also be created in instant pot.