Pressure Cooker Korean Beef

Featured in the Honolulu Star-Advertiser on September 25, 2019. 



Pressure Cooker Korean Beef

  • 1/2 cup low-sodium beef broth
  • 1/3 cup low-sodium shoyu
  • 1/3 cup brown sugar, packed
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • 3 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 1 teaspoon sesame seeds
  • 2 green onions, thinly sliced


  1. In a large bowl, whisk together beef broth, shoyu, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
  2. Place chuck roast into a 6-quart pressure cooker.
  3. Stir in beef broth mixture until well combined.
  4. Close lid with vent in sealing position.
  5. Cook at high pressure for 15 minutes.
  6. When finished cooking, quick-release pressure according to manufacturer’s directions.
  7. In a small bowl, whisk together cornstarch and water; set aside.
  8. Select setting to saute.
  9. Stir in cornstarch mixture and cook, stirring frequently, until sauce has thickened, about 2-3 minutes.
  10. Serve immediately, garnish with green onions and sesame seeds.

Serves 6.

Tip: Pressure cooking tenderizes beef faster than stovetop cooking by breaking down the beef tissues, allowing consumers to purchase cheaper cuts of beef.

Approximate Nutrient Analysis per serving:
660 calories, 43 g fat, 17 g saturated fat, 205 mg cholesterol, 700 mg sodium, 19 g carbohydrate, 0 g fiber, 12 g sugar, 45 g protein


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