Instant Pot Korean Beef (Soy Free and Gluten Free)

Our easy to make Instant Pot Korean Beef is saucy, spicy, and a bit sweet. Perfect for dinner when you can't get takeout! Our Korean Beef is dairy free, soy free, and gluten free, and can be made grain free as well.

Gluten free, dairy free, grain free option.

Course Main Dishes

Cuisine Korean

Keyword instant pot beef, Instant pot korean beef, pressure cooker beef

Prep Time 10

Cook Time 40

Natural pressure release 30

Total Time 1 20

Servings

Calories 202kcal

Author Sarah Jane Parker

Equipment

Pressure Cooker

Ingredients

1 ½ pounds beef country ribs or beef short ribs
½ cup coconut aminos
¼ cup sweet chili sauce
¼ cup beef broth
1 tablespoon sesame oil
½ teaspoon gochujang*, soy free and gluten free (or 1 teaspoon if you like it more spicy)
½ teaspoon onion powder
¼ teaspoon black pepper
1 inch piece of ginger, peeled and finely grated
3 cloves garlic, pressed or minced
1 Tablespoon cornstarch (or arrowroot starch or tapioca starch for grain free)
Red chili flakes and sesame seeds, for garnish
White rice, brown rice, or cauliflower rice for serving

Instructions

In a small measuring bowl, whisk together the coconut aminos, sweet chili sauce, beef broth, sesame oil, onion powder, and black pepper.
Peel and finely grate the ginger into the sauce mixture and add the pressed or minced garlic.
Place the beef in the pressure cooker and pour the sauce over it.
Close the pressure cooker, close the pressure valve, and cook on "Meat" setting on high for 40 minutes.
Once it's done cooking, turn off the "keep warm" feature if it turns on automatically and allow the pressure to release naturally for 20 minutes. Releasing pressure naturally after cooking meat helps to keep it tender.
Once the pressure is released, open the pressure cooker and remove the beef and set it on a cutting board.
Turn on the brown/saute setting and simmer the sauce in the pressure cooker for 5 minutes to reduce the sauce a bit.
Scoop out about 1/4 cup of the sauce into a small dish and whisk in 1 tablespoon of cornstarch until smooth, then add it back to the sauce in the pot.
Simmer sauce for another 4-5 minutes or until thickened, whisking regularly to prevent scorching or lumps.
Shred the beef and add it back to the hot and thickened sauce.
Serve over hot rice and garnish with red chili flakes, chopped green onions, and sesame seeds.

Notes

* Look for soy free and gluten free gochujang. We use the Chun Jung One brand that is organic and both soy and gluten free.

Nutrition