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Best Instant Pot Korean Beef Stew (Kimchi Style)

Seriously, the yummiest Instant Pot Korean Beef Stew you'll ever make! Sweet, savory with hints of sesame and spice plus melt-in-your-mouth tender beef, you'll be making this delicious beef stew over and over again!
4.77 from 42 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Course Dinner, Lunch, Main Course
Cuisine Asian, Asian Cuisine, Korean
Servings 8

Equipment

  • Pressure Cooker or Instant Pot

Ingredients
 

  • 1 whole head garlic, peeled and minced
  • 2-3 inch fresh ginger, peeled and grated
  • ½ cup soy sauce, like Kikkoman
  • ½ cup brown sugar
  • 2 tbsp gochujang (Korean red chili paste)
  • ½ cup mirin (sweet cooking wine)
  • ¼ cup sesame oil
  • ½ tsp salt
  • 3-4 lbs bone-in and boneless short ribs, cut into bite-size pieces ( 1½ inch cubes/length)
  • salt and pepper, to taste (for seasoning the beef)
  • 2 tbsp oil
  • 1 large red or yellow onion
  • 1 bunch scallions, sliced thinly for garnish
  • 1-2 tbsp toasted sesame seeds, for garnish
  • 1 Asian pear or green apple, grated or pureed (pulsed briefly in blender or food processor)

Instructions
 

  • In a bowl mix together the garlic, ginger, soy sauce, sugar, Gochujang, mirin and sesame oil. Set aside.
  • Season the beef with salt and pepper. 
    Choose the saute setting in the instant pot and heat the oil. Once the oil is hot, sear the beef, in batches, until nicely browned.
  • In the remaining oil in the instant pot (replenish the oil, if needed), saute the red onion slices for 1-2 minutes. Deglaze the pan (remove brown bits) as you saute the onion.
  • Return the beef chunks into the pot. Pour in the sauce made earlier and the grated or pureed pear/apple. Stir briefly.
    Turn off the instant pot and choose manual pressure. Cook on high for 35 minutes. Allow natural release for 15-20 minutes. Uncover.
    Ladle in a bowl and garnish with extra scallions and toasted sesame. Serve with rice! Super yummy dinner!

Notes

NOTE: You may replace the boneless short ribs with a chuck roast. Simply cut into bite-size (1.5 inches) pieces.
The first day you make this, you would taste some spicy kick (just the right amount of heat - not too much) but it would mellow down the next day. 
Add the Asian pear or green apples to make this more authentic. You can use up to 2 pears or apples or one of each. I have made the stew both with and without the fruit and they are both yummy either way so - your choice.
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