Pressure Cooker Braised Korean Beef Ragu (Instant Pot)

  • This pressure cooker (Instant Pot) braised Korean beef ragu has got spice, depth of flavor, and so much goodness. Best part? Pressure cooker friendly which means super tender and fall apart beef in about 40 minutes! This is the stick to your ribs dish you'll want when you are in the mood for a rich and dense dish!

    This pressure cooker (Instant Pot) braised Korean beef ragu has got spice, depth of flavor, and so much goodness. Best part? Pressure cooker friendly which means super tender and fall apart beef in about 40 minutes! This is the stick to your ribs dish you'll want when you are in the mood for a rich and dense dish!

    I think I figured out what I want to eat all winter long. This pressure cooker braised Korean beef ragu.

    When I came up with this recipe, I knew I wanted something super rich and dense. I wanted a ragu that had a TON of flavor but was also rich so it would stick to your ribs and warm you up. Some days, I feel like that’s what you reach for. I know, for me, in the winter, I always want take-out food because it’s greasy and hot. But this is so much better than that and you can easily make this ate home!

    This pressure cooker (Instant Pot) braised Korean beef ragu has got spice, depth of flavor, and so much goodness. Best part? Pressure cooker friendly which means super tender and fall apart beef in about 40 minutes! This is the stick to your ribs dish you'll want when you are in the mood for a rich and dense dish!

    This braised Korean beef ragu has got spice, depth of flavor, and so much goodness. Best part? Pressure cooker friendly which means super tender and fall apart beef in about 40 minutes.

    The flavors in this ragu are outrageous. It’s not terribly greasy but just enough that you can taste its richness and the flavor profiles are spot on.

    It’s hearty and full of spicy kick in every bite. I LOVED tossing pasta throughout this and just watching the sauce coat the noodles.

    This pressure cooker (Instant Pot) braised Korean beef ragu has got spice, depth of flavor, and so much goodness. Best part? Pressure cooker friendly which means super tender and fall apart beef in about 40 minutes! This is the stick to your ribs dish you'll want when you are in the mood for a rich and dense dish!

    I just want to faceplant into this and stay snuggled in there all winter long.

    This is the type of dish you want on a cold night. Screw take-out or greasy pizza. Throw some beef into the pressure cooker and make this at home instead.

    You won’t regret it and you’ll love it just as much as we did!

    This pressure cooker (Instant Pot) braised Korean beef ragu has got spice, depth of flavor, and so much goodness. Best part? Pressure cooker friendly which means super tender and fall apart beef in about 40 minutes! This is the stick to your ribs dish you'll want when you are in the mood for a rich and dense dish!

    This pressure cooker (Instant Pot) braised Korean beef ragu has got spice, depth of flavor, and so much goodness. Best part? Pressure cooker friendly which means super tender and fall apart beef in about 40 minutes! This is the stick to your ribs dish you'll want when you are in the mood for a rich and dense dish!
    5 from 1 vote
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    Pressure Cooker Braised Korean Beef Ragu

    This braised Korean beef ragu has got spice, depth of flavor, and so much hearty goodness all made in the pressure cooker!
    Prep Time: 20 mins
    Cook Time: 35 mins
    Total Time: 55 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4 -6
    Calories: 373
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    Ingredients

    • 2 pounds chuck roast cubed

    For the sauce

    • 3/4 cup low sodium soy sauce
    • 1/4 cup water
    • 3 tablespoons honey
    • 1 teaspoon sesame oil
    • 2 cloves garlic minced
    • 1 1/2 tablespoons gochujang sauce

    For the rest of the dish

    • Rotini pasta
    • 2 tablespoons arrowroot powder
    • 2 teaspoons water
    • Chopped scallions for topping

    Instructions

    • Place the cubed chuck roast into the insert of a pressure cooker.
    • Whisk together the ingredients for the sauce in a measuring cup or bowl then pour over the beef.
    • Close the lid of the pressure cooker then set to manual setting then high pressure and 35 minute cook time.
    • In the meantime, cook your pasta.
    • Once pressure cooker is done cooking, quick release the pressure.
    • Remove the beef and place on a large cutting board and roughly shred it with a fork. Set aside.
    • Press the sauté button on the pressure cooker (if you don't have that option, you can pour the sauce into a pot and bring it to the stove) then once the sauce is simmering, whisk together the arrowroot powder and water then pour it into the pressure cooker. It should start thickening immediately. If it doesn't, you can make more of the arrowroot powder/water mixture.
    • Add the beef back in and toss to coat with the sauce.
    • Alternatively, you can add the pasta in too to toss or you can spoon the ragu over top of the pasta.
    • Sprinkle chopped scallions on top and serve!

    Notes

    Nutrition Facts
    Pressure Cooker Braised Korean Beef Ragu
    Amount Per Serving (1 serving)
    Calories 373 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Carbohydrates 42g14%
    Fiber 2g8%
    Sugar 5g6%
    Protein 21g42%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate. 
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    Comments

  • Cheryl Gleason says:

    I LOVE your recipes! Thank you so much for adding a new dimension to my family’s meals. I was reading the recipe for the Pressure-Cooker-Braised-Korean-Beef-Ragu and it does sound delicious. However, I do not own a pressure cooker. Before I rush out and buy one, is there an alternate way to make this dish? Thanks again for all the great recipes and please keep them coming!

    • Julie says:

      Thank you!!! Do you have a slow cooker? I imagine this would work in there but you’d likely have to cook it for at least 6 hours to get tender and fall apart beef like I did!

  • Katie says:

    This looks delicious–I’m going to try it tonight! I did have one question though: I don’t have arrowroot powder, only cornstarch. Can I use that instead, or is it 100% necessary for me to go out and get arrowroot?

    • Julie says:

      Nope, totally fine to use cornstarch! Sorry for the late response.

      • Katie says:

        It was actually perfect timing–we did a late dinner and it turned out perfect! We served it with over-easy eggs on top and it was delicious!

  • Susan says:

    Would this work as a taco filling for our Xmas Day taco bar. It sounds deicious?

    • Julie says:

      Yes, it could be put into tacos after you shred but I guess I would wonder what your “theme” is because this is Asian flavors so not sure if you were going to put guacamole or something on top of this; it just might taste a bit off if you were to put standard taco ingredients on top.

      • Susan says:

        We are having a taco bar for Christmas day as we are tired of the usually beef roast, etc, etc and have a younger family these days. I’m looking for a different flavor profile…in addition to Mexican…for variety. I think I’ll include some scallions, julienned carrots, peanuts or cashews, toasted sesame seeds for the additional add-ins. A play on Peking duck…but I don’t want to fool around with the duck this year. Maybe next time.

  • Olivia says:

    I added steamed broccoli florets to the pasta after cooking, then serviced the beef in sauce on top. Such a yummy recipe! My husband ate seconds. Great easy to follow directions. Thanks for introducing me to two new ingredients: arrowroot powder and gochujang sauce. Happy cooking!

    • Julie says:

      So glad you enjoyed!

  • Alicia says:

    This was so easy and really delicious! We will be adding this to our meal rotation. Thanks for the awesome recipe!

    • Julie says:

      Awesome! :)

  • Sandy says:

    Made this for dinner tonight and loved it! I don’t eat spicy foods and was a bit worried about the heat, but it was perfectly fine. And so easy to make! One of the fastest instant pot recipes to put together. Thank you so much for this wonderful recipe!

    • Julie says:

      Wonderful! Thanks for letting me know!

  • Rachel says:

    How much rotini pasta should I use? Thanks

    • Julie says:

      I used about 1 1/2 – 2 cups. Depends on how many you are feeding.

  • Dawn Carnahan says:

    This was a delicious dish! Easy to make and the meat turned out unbelievably tender. My husband has asked that I make this dish weekly. Thanks for such a wonderful recipe!

    • Julie Wampler says:

      Yay! So glad you and your husband enjoyed!

  • Bree says:

    This looks delicious! But I am very new to the Instant Pot! If I were going to cook this for 2 ie- halbe the meat, how long do you think I leave it in the cooker?

    • Julie Wampler says:

      I’d try 20 minutes

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