Instant Pot Korean Beef Bowl

Korean Beef topped with radishes, carrots, and cucumbers in a white bowl of rice

5 from 4 reviews

Cheap and cheerful, Instant Pot Korean Beef Bowl with a medley of pickled vegetables.  Ready in less than 20 minutes!



For the Pickled Vegetables

  • 2 carrots, peeled
  • 1 seedless english cucumber
  • 5 radishes
  • 1 jalapeno
  • 2 inch knob of ginger, peeled
  • ½ cup rice vinegar
  • ½ cup water
  • 2 tablespoons honey
  • 2 teaspoons kosher salt
  • 1 teaspoon minced garlic (about 2 cloves)

For the Beef

  • 6 green onions
  • ¼ cup low sodium soy sauce
  • 2 tablespoons lime juice
  • 12 tablespoons honey
  • 1 tablespoon sesame oil
  • 2 tablespoons fresh grated ginger
  • 1 teaspoon minced garlic (about 2 cloves)
  • 1 teaspoon chili garlic sauce
  • 1 teaspoon fish sauce
  • 1 pound lean ground beef

For serving – cooked brown or white rice, sesame seeds, Sriracha or chili garlic sauce for extra heat


For the Pickled Vegetables

  1. With a mandolin or a sharp knife, thinly slice the vegetables.  For the ginger, I like to thinly slice it into rounds, then slice into thin matchsticks.  Be sure and remove seeds from the jalapeno if you don’t want it spicy.  Place vegetables in a medium size bowl.
  2. Pour the rice vinegar, water, honey, garlic, and salt into a sauce pan.  Over medium high heat, bring it just to a simmer then pour over the vegetables.  Add a little extra water if needed to cover the vegetables.  Cover the bowl tightly and set aside.

For the Beef

  1. Finely mince the bundle of green onions.  Make a pile of dark green onions and add the light green/white parts to a small bowl.
  2. Add soy sauce, lime juice, honey, sesame oil, ginger, garlic, chili garlic sauce and fish sauce to the bowl of light green onions, stir well.
  3. Crumble the beef into the pressure cooker pot.  Pour soy sauce mixture over top.
  4. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 2 minutes.
  5. When cooking is complete, use a natural release for 10 minutes, then release any remaining pressure.
  6. With a spoon or meat chopper, crumble the meat to your preferred size.
  7. Stir in reserved green onions (save some for garnish if desired).
  8. To serve, put a scoop of rice in a bowl, top with meat mixture, then add a pile of pickled vegetables.  Garnish with the reserved green onions and a sprinkle of sesame seeds to make it pretty.


  • Feel free to use whatever vegetables you have on hand for the pickled vegetables.  Slice them very thin so they can really soak up the flavor of the pickling liquid.  They will last easily 5 days in the fridge, but will become stronger in flavor each day.
  • If you prefer ground turkey, that also works well in this recipe.
  • For a low carb version, serve the meat mixture in a lettuce wrap.

Keywords: Korean Beef, Instant Pot Easy Dinner, Healthy Asian Food