Pressure Cooker Braised Korean Beef Ragu (Instant Pot)

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 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.

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!

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!

5 from 2 votes

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Author: Julie Chiou

Save Saved! Rate Print

Ingredients 

½1x2x3x

• ▢ 2 pounds (907 g) chuck roast, cubed

For the sauce

• ▢ ¾ cup (177 ml) low sodium soy sauce
• ▢ ¼ cup (59 ml) water
• ▢ 3 tablespoons honey
• ▢ 1 teaspoon sesame oil
• ▢ 2 cloves garlic, minced
• ▢ 1 ½ tablespoons gochujang sauce

For the rest of the dish

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

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Equipment

• Instant Pot

Cook Mode(toggling this on will prevent your screen from going dark)

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!

NUTRITION FACTS

Serving: 1 serving | Calories: 373 kcal | Carbohydrates: 42 g | Protein: 21 g | Fat: 13 g | Fiber: 2 g | Sugar: 5 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Main Course

Cuisine: Korean

Keyword: instant pot recipes