Instant Pot Korean Beef (Paleo & Whole30) (2024)

Last Updated on February 22, 2022 by Jean Choi 7 Comments

Delicious and tender melt-in-your-mouth Instant Pot Korean beef that’s quick and easy! It’s a Whole30 and paleo recipe that’s packed with flavor.

This Whole30 and paleo Korean beef is for anyone who loves bulgogi, with its lightly sweetened savory sauce that’s just so addicting. I make this easy Instant Pot recipe of Korean chuck roast often because my family just loves it. Even my toddler goes crazy over the tender texture of the meat covered in the most delicious sauce.

Watch a Short Video of This Recipe

Instant Pot Korean Beef Recipe

For this paleo chuck roast recipe, the meat is cubed then cooked in the Instant Pot in a naturally sweetened Korean sauce that’s packed with flavor. It’s so quick and easy, and the leftovers are amazing too! It’s easy to make a big batch, then enjoy it in various ways throughout the week.

Ingredients in Whole30 and Paleo Instant Pot Korean Beef

While this might seem like a long list, most of them are staple items that you likely already have in your kitchen.

• chuck roast: You can purchase a large chuck roast, or pre-cut stew meat will also work.
• bone broth: If you don’t have bone broth on hand, beef broth will work just fine.
• coconut aminos: A soy-free substitute for soy sauce, coconut aminos also adds a light natural sweetness to the dish.
• apple: You’ll just need a 1/4 of an apple for a Whole30-friendly sauce without any refined sugars. 1/4 of a Korean pear can also be used.
• rice vinegar
• sesame oil: I suggest toasted sesame oil for the best flavor.
• garlic
• ginger
• onion powder
• gochugaru (optional): These Korean chili flakes can be easily purchased at a local Asian market oronline.
• arrowroot starch: This is used to make roux, then stirred in to the Korean chuck roast to thicken the sauce at the end. Tapioca starch can also be used interchangeably.

See Also

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How to Make Korean Beef in the Instant Pot

This is such an easy recipe with minimal steps that anyone can make it! Here’s how to make Korean beef in the Instant Pot:

1. Cut chuck roast into bite-sized pieces then add to the Instant Pot. Sprinkle with salt.
2. Add all the ingredients for the sauce in the blender, then blend until smooth and creamy. Pour the sauce over the meat.
3. Close the lid then cook on MANUAL for 15 minutes. Release pressure as soon as the Instant Pot beeps to a finish.
4. Remove the lid, then set the Instant Pot to SAUTÉ. Stir together arrowroot starch and water in a separate bowl, then stir it in with the beef.
5. Simmer until the sauce is thickened. Turn off the Instant Pot.
6. Serve, topped with chopped green onions and sesame seeds.

Can I Use Soy Sauce Instead for This Instant Pot Korean Beef?

If you don’t have coconut aminos on hand and you are fine with consuming wheat, you can definitely use regular soy sauce! Since soy sauce is saltier than coconut aminos, I would reduce the amount to 1/3 cup and omit salting the meat in the beginning.

Do I Have to Use Rice Vinegar?

If you don’t have rice vinegar, apple cider vinegar is a great substitute.

What to Serve with Korean Beef

If you aren’t sure about what to serve with Korean beef, here are some ideas:

• rice or cauliflower rice
• Korean cucumber salad
• Korean radish kimchi
• roasted broccoli
• steamed green beans

You can even make a Whole30 and paleo Korean beef bowl and mix it with a bunch of your favorite Asian-inspired sides. The possibilities are endless!

If you enjoyed this Whole30 and paleo Korean beef, you might also like…

• Instant Pot Barbacoa
• Paleo Mongolian Chicken with Shish*to Peppers (Whole30)
• Paleo Slow Cooker Korean Oxtail (Kkorijjim)