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5 from 4 votes

Instant Pot Korean Beef and Rice

Our Korean Beef and Rice is the easiest meal you'll make ALL week. Using ground beef instead of sirloin slices, it's not only budget friendly, but KID friendly, too.
Prep Time10 minutes
Cook Time12 minutes
Pressurize/Natural Release Time18 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Chinese
Keyword: 30 minute recipe, Easy Instant Pot Recipe, Ground Beef, instant pot ground beef recipe, korean beef
Servings: 4
Calories: 588kcal


  • Instant Pot (or Pressure Cooker)
  • 7 inch round cake pan
  • Wooden Spoon


  • 1 Tablespoon sesame oil
  • 1 pound lean ground beef
  • 3 garlic cloves minced
  • ½ cup brown sugar
  • ¼ cup soy sauce
  • ¼ teaspoon ground ginger
  • salt and pepper to taste
  • ½ teaspoon crushed red pepper flakes more or less to taste
  • ½ cup beef broth
  • 1 ½ cups white rice uncooked
  • 1 ¾ cups water
  • 1 Tablespoon butter
  • ½ teaspoon salt
  • 5 green onions diced
  • sesame seeds optional topping


  • Push the SAUTE button and wait for the pot to heat up. Add in the sesame oil.
  • Add in the ground beef and garlic and cook for about 5 minutes, until it's mostly not pink anymore. We don't want to fully cook it.
  • Add in the brown sugar, soy sauce, ginger, salt and pepper, and crushed red pepper flakes.Mix well. Scrape the bottom of the pot so that you don't get a BURN error.
  • Pour the beef broth on top, but don't mix it in.
  • Cancel the SAUTE function.
  • Place the trivet in the pot, right over the beef.
  • Rinse rice under cold running water until the water runs clear.
  • In an oven safe pan that fits in your Instant Pot (I used a 7-inch cake pan that is 3 inches deep and fits perfectly in my 6 quart Instant Pot), add rice, water, butter, and salt. Mix together.
  • Place lid on pot and press MANUAL (or PRESSURE COOK) and set timer for 7 minutes.
  • Allow 10-15 minutes to come to pressure before it starts the countdown cook timer.
  • Once it is finished cooking, do a natural release of the pressure for 8 minutes. Remove the lid.
  • Wearing oven mitts, remove the pan of rice. Fluff rice with a fork.
  • Mix the Korean beef. Serve over rice topped with diced green onions and sesame seeds.


We love to serve Korean Beef and Rice with stir-fried vegetables on the side.
This recipe will also go great with Baked Asian Zucchini recipe, and some Cream Cheese Wontons.


Calories: 588kcal | Carbohydrates: 85g | Protein: 32g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 1331mg | Potassium: 606mg | Fiber: 1g | Sugar: 27g | Vitamin A: 237IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 4mg