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Pressure Cooker Braised Korean Beef Ragu (Instant Pot)

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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!

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
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Author: Julie Chiou
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Ingredients 

  • 2 pounds chuck roast, cubed

For the sauce

  • ¾ cup low sodium soy sauce
  • ¼ cup 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

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!

YOUR NOTES

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
Recipe Rating




Bree

Wednesday 5th of June 2019

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

Friday 7th of June 2019

I'd try 20 minutes

Dawn Carnahan

Wednesday 22nd of May 2019

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

Thursday 23rd of May 2019

Yay! So glad you and your husband enjoyed!

Rachel

Sunday 4th of March 2018

How much rotini pasta should I use? Thanks

Julie

Monday 5th of March 2018

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

Sandy

Monday 12th of February 2018

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

Monday 12th of February 2018

Wonderful! Thanks for letting me know!

Alicia

Saturday 13th of January 2018

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

Julie

Tuesday 16th of January 2018

Awesome! :)