Unlock the magic of Korean cuisine right in your own kitchen with these incredible Instant Pot creations! Whether you’re craving comforting stews, flavorful rice bowls, or quick weeknight dinners, these recipes bring authentic Korean flavors to your table with minimal effort. Get ready to impress your family and friends—let’s dive into these 23 irresistible dishes that will transform your cooking routine.
Instant Pot Korean Beef Bulgogi
Viral Korean beef bulgogi just got Instant Pot easy. This sweet-savory staple cooks in minutes, not hours. Get ready for tender, flavor-packed beef that beats takeout every time.
Ingredients
– 1.5 lbs thinly sliced beef sirloin (freeze for 30 minutes for easier slicing)
– 1/4 cup soy sauce (low-sodium works great)
– 2 tbsp brown sugar (pack it firmly)
– 1 tbsp sesame oil (toasted variety for deeper flavor)
– 1 tbsp minced garlic (about 3 cloves)
– 1 tsp grated ginger (fresh makes a difference)
– 1/2 cup beef broth (use low-sodium to control saltiness)
– 1 tbsp vegetable oil (or any neutral oil)
– 2 sliced green onions (save some for garnish)
– 1 tsp sesame seeds (for topping)
Instructions
1. Press “Sauté” on your Instant Pot and wait for “Hot” to display.
2. Add 1 tbsp vegetable oil to the pot and swirl to coat the bottom.
3. Place 1.5 lbs thinly sliced beef sirloin in a single layer—work in batches if needed.
4. Sear beef for 2 minutes per side until browned but not cooked through.
5. Remove all beef from the pot and set aside on a plate.
6. Pour 1/2 cup beef broth into the pot to deglaze, scraping all browned bits.
7. Whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 1 tbsp minced garlic, and 1 tsp grated ginger in a small bowl.
8. Return the seared beef to the Instant Pot.
9. Pour the sauce mixture over the beef and stir to coat evenly.
10. Secure the lid and set the valve to “Sealing” position.
11. Press “Manual” or “Pressure Cook” and set timer for 8 minutes at high pressure.
12. When cooking completes, perform a quick release by carefully turning the valve to “Venting.”
13. Open the lid once pressure fully releases and the float valve drops.
14. Stir in 2 sliced green onions, reserving some for garnish.
15. Serve immediately over rice, topping with remaining green onions and 1 tsp sesame seeds.
Zesty, tender beef melts in your mouth with that perfect sweet-savory balance. The pressure cooking creates an incredibly juicy texture that soaks up all the garlic-ginger goodness. Try it stuffed in lettuce wraps or piled high on crispy tacos for a fun twist.
Spicy Instant Pot Kimchi Stew
Brace your taste buds for this fiery Korean classic. We’re pressure-cooking kimchi stew to tender perfection in under 30 minutes. Get ready for that addictive spicy-sour kick that’ll clear your sinuses and warm your soul.
Ingredients
– 1 tbsp sesame oil (toasted variety for deeper flavor)
– 1 cup chopped pork belly, ½-inch pieces (or substitute with bacon)
– 2 cups chopped napa cabbage kimchi, plus 2 tbsp kimchi juice
– 1 tbsp gochujang (Korean red pepper paste)
– 4 cups chicken broth (low-sodium preferred)
– 1 tbsp soy sauce
– 1 tsp sugar
– 14 oz firm tofu, cubed
– 2 green onions, sliced
– 1 tsp toasted sesame seeds
Instructions
1. Press Sauté on your Instant Pot and let it heat for 2 minutes until the display reads “Hot.”
2. Add sesame oil and pork belly, sauté for 4 minutes until edges crisp and fat renders.
3. Stir in kimchi and kimchi juice, cooking for 3 minutes until kimchi softens and intensifies in color.
4. Add gochujang and stir for 1 minute to toast the paste and release its flavors.
5. Pour in chicken broth, using a wooden spoon to scrape any browned bits from the bottom.
6. Mix in soy sauce and sugar until fully dissolved.
7. Secure the lid, set valve to Sealing, and pressure cook on High for 8 minutes.
8. Carefully perform a quick release by turning the valve to Venting position.
9. Gently fold in tofu cubes and let them heat through for 2 minutes in the residual heat.
10. Ladle into bowls and top with green onions and sesame seeds.
Now comes the magic—that first spoonful delivers tender tofu swimming in fiery, umami-rich broth. The kimchi maintains just enough crunch while infusing every bite with fermented tang. Serve it bubbling hot with a side of steamed rice to balance the heat, or crack an egg directly into the stew for extra creaminess.
Korean Instant Pot BBQ Pork Ribs
Kick your weeknight dinner game up a notch with these Korean Instant Pot BBQ Pork Ribs. Pressure-cook tender pork ribs in a sweet-spicy gochujang glaze that’s ready in under an hour. Skip the takeout—this homemade version delivers restaurant-quality flavor with minimal effort.
Ingredients
– 2 lbs pork baby back ribs, cut into 2-rib sections
– 1/4 cup soy sauce (or tamari for gluten-free)
– 3 tbsp gochujang paste (adjust for spice preference)
– 2 tbsp brown sugar
– 1 tbsp sesame oil
– 3 garlic cloves, minced
– 1 tsp grated ginger
– 1/2 cup beef broth (or water in a pinch)
– 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
– 2 green onions, thinly sliced (for garnish)
– 1 tbsp toasted sesame seeds (for garnish)
Instructions
1. Remove the membrane from the back of the ribs using a paper towel for better grip.
2. Cut the rack into 2-rib sections that will fit in your Instant Pot.
3. Whisk together soy sauce, gochujang, brown sugar, sesame oil, garlic, and ginger in a small bowl.
4. Place rib sections upright along the inner wall of the Instant Pot, meat-side facing outward.
5. Pour the sauce mixture evenly over the ribs.
6. Add beef broth to the bottom of the pot, being careful not to wash sauce off the ribs.
7. Secure the lid and set the valve to “Sealing.”
8. Pressure cook on High for 25 minutes—the ribs should be fork-tender when done.
9. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
10. Carefully transfer ribs to a baking sheet lined with foil using tongs.
11. Set your oven broiler to High (500°F) and position rack 6 inches from heat element.
12. Select “Sauté” function on the Instant Pot and bring cooking liquid to a boil.
13. Whisk in cornstarch slurry and cook for 2-3 minutes until sauce thickens to a glaze consistency.
14. Brush ribs generously with the thickened glaze using a pastry brush.
15. Broil ribs for 3-4 minutes until the glaze bubbles and caramelizes slightly.
16. Flip ribs, brush with more glaze, and broil for another 2-3 minutes.
17. Transfer ribs to a serving platter and drizzle with remaining glaze.
18. Garnish with sliced green onions and toasted sesame seeds.
Serve these sticky-sweet ribs over steamed rice to soak up every drop of the spicy glaze. The meat falls cleanly off the bone with just a gentle tug, while the caramelized crust delivers that perfect sweet-heat balance. Stack them high on a platter with quick-pickled vegetables for a complete Korean BBQ experience at home.
Instant Pot Bibimbap with Vegetables
OBSESSED with how fast this Instant Pot bibimbap comes together. Get your rice bowl ready in under 30 minutes—no fancy skills needed. Bold flavors, minimal effort, maximum satisfaction.
Ingredients
– 1 cup short-grain white rice, rinsed until water runs clear
– 1 ¼ cups water
– 2 tbsp sesame oil, divided
– 1 tbsp vegetable oil (or any neutral oil)
– 2 carrots, julienned into matchsticks
– 2 cups spinach, roughly chopped
– 1 zucchini, thinly sliced
– 4 large eggs
– ¼ cup soy sauce (use tamari for gluten-free)
– 2 tbsp gochujang (Korean chili paste), adjust for spice preference
– 1 tsp sugar
– 2 green onions, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. Rinse 1 cup short-grain white rice under cold water until the water runs clear.
2. Combine rinsed rice and 1 ¼ cups water in the Instant Pot.
3. Secure the lid and set to HIGH pressure for 4 minutes.
4. Once cooking completes, naturally release pressure for 10 minutes, then quick release any remaining steam.
5. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
6. Add julienned carrots and cook for 3 minutes, stirring frequently, until slightly softened.
7. Push carrots to one side of the skillet and add chopped spinach, cooking for 2 minutes until wilted.
8. Transfer cooked vegetables to a plate and repeat with zucchini slices, cooking for 4 minutes until tender-crisp.
9. Whisk together ¼ cup soy sauce, 2 tbsp gochujang, 1 tsp sugar, and 1 tbsp sesame oil in a small bowl.
10. Fry 4 eggs in the same skillet over medium heat until whites are set but yolks are still runny, about 3 minutes.
11. Fluff the cooked rice with a fork and divide among 4 bowls.
12. Arrange carrots, spinach, and zucchini in separate sections over the rice.
13. Top each bowl with a fried egg and drizzle with the gochujang sauce.
14. Garnish with sliced green onions and 1 tbsp toasted sesame seeds.
Dive into that perfect mix of warm rice, crisp-tender veggies, and that runny yolk blending with the spicy-sweet sauce. The sesame seeds add a nutty crunch that plays beautifully against the soft rice. For a fun twist, mix everything together tableside or add kimchi for extra tang and heat.
Savory Instant Pot Sundubu Jjigae
Ditch the takeout menus and get ready for the easiest Korean comfort food you’ll ever make. This fiery, silky stew comes together in minutes but tastes like it simmered for hours—perfect for busy weeknights when you crave something spectacular.
Ingredients
- 1 tbsp sesame oil (toasted variety for deeper flavor)
- 2 cloves garlic, minced (fresh is best)
- 4 oz ground pork (or beef for variation)
- 1 tbsp gochugaru (Korean red pepper flakes, adjust for heat)
- 2 cups anchovy-kelp broth (or vegetable broth as substitute)
- 1 tsp soy sauce (use gluten-free if needed)
- 1 tsp fish sauce (for umami depth)
- 1 package (12 oz) soft tofu, broken into chunks
- 1 egg (room temperature cracks cleaner)
- 2 green onions, sliced (reserve some for garnish)
- Salt to taste (start with ¼ tsp)
Instructions
- Press the Sauté function on your Instant Pot and let it heat for 2 minutes until the display reads “Hot”.
- Add 1 tbsp sesame oil and swirl to coat the bottom completely.
- Add 2 cloves minced garlic and cook for 45 seconds until fragrant but not browned.
- Add 4 oz ground pork, breaking it apart with a spatula, and cook for 3 minutes until no pink remains.
- Sprinkle 1 tbsp gochugaru over the pork and stir for 30 seconds to toast the flakes—this deepens their flavor.
- Pour in 2 cups broth, scraping the bottom to release any browned bits (this prevents burn warnings).
- Stir in 1 tsp soy sauce and 1 tsp fish sauce until fully incorporated.
- Gently add 12 oz soft tofu in rough chunks—don’t stir yet to maintain texture.
- Secure the lid, set valve to Sealing, and pressure cook on High for 3 minutes.
- Quick release the pressure by turning the valve to Venting—stand back from the steam.
- Crack 1 egg directly into the center of the stew while it’s still bubbling.
- Scatter 2 sliced green onions over the surface and let it sit for 1 minute to wilt slightly.
- Taste and add salt if needed, starting with ¼ tsp.
Unbelievably silken tofu melts against the spicy, savory broth in every spoonful. Serve it steaming hot with a side of rice to soak up the vibrant red sauce, or crack a second egg on top for extra richness—this stew’s customizable heat level makes it perfect for sharing (or not).
Instant Pot Japchae Noodles
Nailing restaurant-quality Japchae at home just got ridiculously easy. Forget multiple pans and complicated timing—your Instant Pot does all the work while you kick back. This Korean glass noodle stir-fry delivers sweet, savory perfection in under 30 minutes flat.
Ingredients
– 8 ounces sweet potato starch noodles
– 1 tablespoon toasted sesame oil, plus extra for finishing
– 2 tablespoons avocado oil (or any neutral high-heat oil)
– 3 cloves garlic, minced
– 1 small yellow onion, thinly sliced
– 2 medium carrots, julienned
– 4 ounces spinach, fresh
– 4 ounces shiitake mushrooms, stems removed and sliced
– 3 tablespoons soy sauce (use tamari for gluten-free)
– 2 tablespoons brown sugar
– 1 tablespoon toasted sesame seeds, for garnish
– 2 green onions, thinly sliced, for garnish
Instructions
1. Place sweet potato starch noodles in the Instant Pot and add 1 cup water.
2. Secure the lid, set valve to sealing, and pressure cook on HIGH for 3 minutes.
3. Perform a quick release by carefully turning the valve to venting position once cooking completes.
4. Drain noodles in a colander and rinse under cool water to stop cooking.
5. Toss drained noodles with 1 tablespoon toasted sesame oil to prevent sticking.
6. Select Sauté function on the Instant Pot and heat 2 tablespoons avocado oil.
7. Add minced garlic and sliced onion, sautéing for 2 minutes until fragrant and slightly softened.
8. Add julienned carrots and sliced shiitake mushrooms, cooking for 3 more minutes until vegetables begin to soften.
9. Stir in fresh spinach and cook for 1 minute until just wilted.
10. Add soy sauce and brown sugar directly to the vegetable mixture, stirring to combine.
11. Return coated noodles to the Instant Pot, tossing thoroughly with tongs until evenly coated and heated through, about 2 minutes.
12. Turn off the Instant Pot and transfer Japchae to a serving bowl.
13. Garnish with toasted sesame seeds and sliced green onions.
14. Drizzle with additional sesame oil if desired before serving.
Make this your new go-to for meal prep—the chewy noodles hold up beautifully in the fridge for days. That glossy, savory-sweet sauce clings to every strand while the vegetables keep their satisfying crunch. Serve it warm as a main dish or chilled for a refreshing lunch that tastes even better the next day.
Korean-Inspired Instant Pot Chicken Wings
Whip up these Korean-inspired wings in your Instant Pot for maximum flavor with minimal effort. Get that sticky-sweet glaze and fall-off-the-bone texture without deep-frying. Perfect for game day or a quick weeknight dinner that feels fancy.
Ingredients
– 2 lbs chicken wings, split into drumettes and flats (pat dry for better browning)
– 1/3 cup soy sauce (or tamari for gluten-free)
– 1/4 cup gochujang (Korean chili paste, adjust for spice preference)
– 3 tbsp honey (or maple syrup for vegan option)
– 2 tbsp rice vinegar
– 1 tbsp toasted sesame oil
– 4 cloves garlic, minced
– 1 tbsp grated fresh ginger
– 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
– 2 tbsp sliced green onions (for garnish)
– 1 tbsp toasted sesame seeds (for garnish)
– 1 cup water (for Instant Pot)
Instructions
1. Place the trivet in your 6-quart Instant Pot and pour in 1 cup of water.
2. Arrange chicken wings in a single layer on the trivet, working in batches if needed.
3. Lock the lid, set valve to “Sealing,” and pressure cook on High for 8 minutes.
4. While wings cook, whisk together soy sauce, gochujang, honey, rice vinegar, sesame oil, garlic, and ginger in a medium bowl.
5. When cooking completes, perform a quick pressure release by carefully turning the valve to “Venting.”
6. Use tongs to transfer wings to a baking sheet lined with foil or parchment paper.
7. Preheat your oven’s broiler to High (500°F) and position rack 6 inches from heat element.
8. Pour the liquid from the Instant Pot into a saucepan and bring to a simmer over medium heat.
9. Stir the cornstarch slurry into the saucepan and cook for 2-3 minutes until sauce thickens noticeably.
10. Brush thickened sauce generously over all sides of the wings using a pastry brush.
11. Broil wings for 3-5 minutes until edges are slightly charred and sauce is bubbly.
12. Flip wings and broil for another 2-3 minutes to caramelize the other side.
13. Transfer wings to a serving platter and sprinkle with green onions and sesame seeds.
Really sticky, sweet, and spicy with that signature Korean BBQ vibe. The meat pulls clean off the bone while keeping a slightly crisp exterior from broiling. Serve over rice with quick-pickled veggies to cut through the richness, or stack them high for an impressive party platter.
Instant Pot Gamjatang (Pork Bone Soup)
You’ve been craving that rich, soul-warming Korean pork bone soup but thought it took all day. Instant Pot to the rescue—this version delivers deep flavor in under an hour.
Ingredients
– 2 lbs pork neck bones
– 8 cups water
– 1 large potato, chopped into 1-inch chunks
– 1 onion, sliced
– 4 cloves garlic, minced
– 2 tbsp doenjang (Korean fermented soybean paste, or sub white miso)
– 1 tbsp gochujang (Korean red pepper paste, adjust for spice preference)
– 1 tbsp soy sauce
– 1 tsp sesame oil
– 4 green onions, chopped (reserve some for garnish)
– 1 tsp black pepper
Instructions
1. Rinse pork bones under cold water to remove bone fragments.
2. Place bones in Instant Pot and cover with 8 cups cold water.
3. Secure lid and set to High Pressure for 30 minutes—this tenderizes the meat completely.
4. Once timer beeps, carefully perform a Quick Pressure Release.
5. Skim off any foam or fat floating on top with a ladle for cleaner broth.
6. Add chopped potato, sliced onion, and minced garlic to the pot.
7. Whisk doenjang, gochujang, and soy sauce in a small bowl until smooth.
8. Stir paste mixture into the broth until fully dissolved.
9. Close lid and set to High Pressure for 5 more minutes.
10. After cooking, let pressure release naturally for 10 minutes, then quick release remaining pressure.
11. Stir in sesame oil, black pepper, and most green onions.
12. Ladle into bowls and garnish with reserved green onions.
Dive into fall-off-the-bone tender pork swimming in that milky, spicy broth. The potatoes soak up all that savory goodness while the sesame oil adds that final aromatic punch. Serve with a side of kimchi and steamed rice for the ultimate comfort meal.
Korean Instant Pot Spicy Tofu
Forget takeout—this Korean Instant Pot spicy tofu delivers restaurant-quality heat in under 20 minutes. Fire up your pressure cooker and transform simple ingredients into a crave-worthy meal that’ll have everyone begging for seconds. Feel that satisfying burn without leaving your kitchen.
Ingredients
– 1 block (14 oz) firm tofu, pressed and cubed
– 2 tbsp sesame oil (or any neutral oil)
– 3 tbsp gochujang (Korean red pepper paste)
– 1 tbsp soy sauce (use tamari for gluten-free)
– 1 tbsp rice vinegar
– 2 tsp sugar
– 3 cloves garlic, minced
– 1 tsp grated ginger
– ½ cup vegetable broth
– 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
– 2 green onions, sliced (for garnish)
– 1 tbsp sesame seeds (for garnish)
Instructions
1. Press tofu between paper towels for 15 minutes to remove excess water, then cut into 1-inch cubes.
2. Select “Sauté” mode on your Instant Pot and heat sesame oil until shimmering (about 2 minutes).
3. Add cubed tofu and cook for 4-5 minutes, turning occasionally until lightly golden on all sides.
4. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant (don’t let it burn).
5. Add gochujang, soy sauce, rice vinegar, and sugar, stirring to coat tofu completely.
6. Pour in vegetable broth and scrape bottom to prevent “Burn” warning.
7. Secure lid, set valve to “Sealing,” and pressure cook on High for 3 minutes.
8. Perform quick release by carefully turning valve to “Venting” once timer beeps.
9. Select “Sauté” mode again and stir in cornstarch slurry.
10. Cook for 2-3 minutes, stirring constantly until sauce thickens and coats tofu.
11. Turn off Instant Pot and let sit for 2 minutes to allow flavors to meld.
12. Garnish with sliced green onions and sesame seeds before serving.
Outrageously silky tofu cubes swim in a glossy, fiery sauce that clings perfectly to every bite. The gochujang brings complex sweetness and heat that builds with each mouthful. Serve it over steamed rice for the ultimate comfort bowl, or stuff into lettuce wraps for a crunchy, low-carb twist.
Delicious Instant Pot Galbi-Jjim
Whip up this Korean comfort classic in record time! Your Instant Pot transforms tough short ribs into fall-off-the-bone perfection. Get ready for sweet, savory, melt-in-your-mouth magic that’ll have everyone begging for seconds.
Ingredients
– 3 lbs beef short ribs, cut flanken-style (ask your butcher for ½-inch thick cuts)
– 1 cup soy sauce (use reduced-sodium if preferred)
– ½ cup brown sugar (pack it firmly for maximum caramelization)
– ¼ cup mirin (or substitute with dry sherry)
– 2 tbsp sesame oil (toasted variety adds nutty depth)
– 8 garlic cloves, minced (about 2 tbsp)
– 1 tbsp grated ginger (fresh makes all the difference)
– 1 large Asian pear, grated (helps tenderize the meat)
– 1 medium onion, sliced (yellow or white both work)
– 2 large carrots, cut into 1-inch chunks (don’t slice too thin)
– 4 shiitake mushrooms, stems removed (soak dried ones first)
– 2 green onions, chopped (save some for garnish)
– 1 tbsp toasted sesame seeds (for that final crunch)
Instructions
1. Combine soy sauce, brown sugar, mirin, sesame oil, garlic, and grated ginger in a large bowl.
2. Add short ribs to the marinade, ensuring each piece is fully coated.
3. Cover the bowl and refrigerate for at least 2 hours—overnight marinating yields deeper flavor penetration.
4. Select “Sauté” function on your Instant Pot and let it heat for 2 minutes until display reads “Hot.”
5. Working in batches, sear marinated short ribs for 90 seconds per side until browned—don’t overcrowd the pot for proper caramelization.
6. Return all seared ribs to the pot along with any remaining marinade.
7. Add grated Asian pear, sliced onion, carrot chunks, and shiitake mushrooms.
8. Secure the lid, set valve to “Sealing,” and pressure cook on High for 35 minutes—the natural pear enzymes will break down tough fibers during this time.
9. Allow pressure to release naturally for 15 minutes, then carefully quick-release any remaining pressure.
10. Remove lid and select “Sauté” function again to simmer the sauce for 8-10 minutes until it thickens to a glaze consistency.
11. Stir in chopped green onions and sprinkle with toasted sesame seeds.
Glazed short ribs should be incredibly tender—pulling apart with gentle pressure. The rich, savory sauce clings beautifully to each piece, balanced by the subtle sweetness from the pear. Serve over steamed rice with kimchi, or shred the meat for next-level tacos with pickled radishes.
Instant Pot Kimchi Fried Rice
Packed with flavor and ready in minutes, this Instant Pot kimchi fried rice transforms pantry staples into a crave-worthy meal. Skip the takeout and get that perfect crispy-bottom texture without standing over a hot stove. Perfect for busy weeknights when you need something satisfying fast.
Ingredients
– 1 tablespoon sesame oil (or any neutral oil)
– 2 cups chopped kimchi, drained but reserve 2 tablespoons juice
– 4 cups day-old cooked white rice
– 2 tablespoons soy sauce (adjust to taste)
– 2 large eggs
– 2 green onions, thinly sliced
– 1 tablespoon toasted sesame seeds
Instructions
1. Press the “Sauté” function on your Instant Pot and wait until the display reads “Hot” (about 2-3 minutes).
2. Add 1 tablespoon sesame oil to the pot and swirl to coat the bottom evenly.
3. Add 2 cups chopped kimchi and sauté for 3 minutes, stirring frequently until slightly caramelized.
4. Tip: Use tongs to press kimchi against the hot pot surface for better browning.
5. Add 4 cups day-old rice, breaking up any clumps with a wooden spoon.
6. Pour in 2 tablespoons soy sauce and the reserved 2 tablespoons kimchi juice.
7. Stir thoroughly until all rice grains are coated and heated through (about 2 minutes).
8. Press “Cancel” to turn off sauté function.
9. Crack 2 eggs directly over the rice mixture.
10. Close lid, set valve to “Sealing,” and pressure cook on High for 1 minute.
11. Tip: The short cook time prevents the eggs from overcooking while heating everything through.
12. Perform a quick release by carefully turning the valve to “Venting.”
13. Open lid and immediately stir the rice, breaking up the cooked eggs throughout.
14. Tip: For extra crispy bits, let the rice sit on “Keep Warm” for 5 minutes before stirring.
15. Garnish with sliced green onions and 1 tablespoon toasted sesame seeds.
Hearty and satisfying, this fried rice delivers tangy kimchi punch against fluffy rice with surprise egg ribbons throughout. The magic happens in that crispy socarrat-like layer that forms at the bottom—don’t skip scraping it up! Serve straight from the pot with extra kimchi or top with a fried egg for ultimate indulgence.
Classic Instant Pot Korean Seaweed Soup
Just when you need that cozy hug in a bowl, this Korean classic delivers. Jumpstart your week with this nutrient-packed miracle that cooks in minutes, not hours—perfect for busy souls craving authentic flavors without the fuss.
Ingredients
– 1 ounce dried seaweed (rinsed well and soaked 10 minutes)
– 1 pound beef brisket (thinly sliced for tender bites)
– 8 cups water (for rich broth base)
– 3 tablespoons soy sauce (or tamari for gluten-free)
– 2 tablespoons toasted sesame oil (adds nutty depth)
– 4 garlic cloves (minced finely for even flavor distribution)
– 1 teaspoon fine sea salt (adjust later if needed)
– 2 green onions (sliced diagonally for garnish)
Instructions
1. Press “Sauté” on your Instant Pot and add sesame oil once hot.
2. Sear beef brisket for 4 minutes until edges brown, stirring once halfway.
3. Add minced garlic and cook 1 minute until fragrant—don’t let it burn.
4. Drain soaked seaweed and squeeze out excess water thoroughly.
5. Add seaweed to pot and stir 2 minutes until glossy and slightly wilted.
6. Pour in water and soy sauce, scraping any browned bits from the bottom.
7. Lock lid, set valve to “Sealing,” and pressure cook on High for 15 minutes.
8. Let pressure release naturally for 10 minutes, then quick-release remaining steam.
9. Stir in sea salt, taste, and add more if desired—broth should be savory but not overpowering.
10. Ladle into bowls and top with green onions for fresh crunch.
Nothing beats the silky seaweed melting into that savory, beefy broth. Serve it steaming hot over a bowl of rice to soak up every drop, or crack an egg directly into the soup while it’s bubbling for extra richness.
Instant Pot Dakgalbi (Spicy Chicken Stir-fry)
Kick your weeknight dinner game into high gear with this fiery Instant Pot dakgalbi. Transform basic chicken and veggies into a Korean street food sensation in under 30 minutes. Get ready for bold flavors that’ll make your taste buds dance.
Ingredients
– 1.5 lbs boneless chicken thighs, cut into 1-inch pieces
– 2 tbsp gochujang (Korean red pepper paste, or sambal oelek for milder heat)
– 1 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp sesame oil
– 1 tbsp brown sugar
– 3 cloves garlic, minced
– 1 tsp grated ginger
– 1 medium onion, sliced
– 2 medium carrots, cut into matchsticks
– 2 cups sliced cabbage
– 1 tbsp vegetable oil (or any neutral oil)
– ¼ cup water
– 2 green onions, sliced for garnish
– 1 tbsp toasted sesame seeds
Instructions
1. Press “Sauté” on your Instant Pot and add 1 tbsp vegetable oil.
2. Add 1.5 lbs chicken pieces and cook for 4 minutes, stirring occasionally until lightly browned.
3. Add 1 sliced onion and 2 carrots cut into matchsticks, cooking for 2 minutes until slightly softened.
4. In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp brown sugar, 3 minced garlic cloves, and 1 tsp grated ginger.
5. Pour the sauce mixture over the chicken and vegetables in the Instant Pot.
6. Add 2 cups sliced cabbage and ¼ cup water, stirring to combine everything evenly.
7. Tip: Scrape the bottom thoroughly to prevent burning and ensure proper pressure building.
8. Secure the lid and set the valve to “Sealing” position.
9. Press “Manual” or “Pressure Cook” and set timer for 5 minutes at high pressure.
10. Tip: The pot will take about 10 minutes to come to pressure—perfect prep time for your side dishes.
11. Once cooking completes, carefully perform a quick release by turning the valve to “Venting.”
12. Stir the dakgalbi thoroughly to coat everything in the thickened sauce.
13. Tip: If sauce seems too thin, press “Sauté” and cook uncovered for 2-3 minutes to reduce.
14. Garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds.
15. Serve immediately while hot.
Hearty chunks of chicken soak up the spicy-sweet sauce while vegetables retain a satisfying crunch. Pile it over steamed rice or wrap in lettuce leaves for that authentic Korean BBQ experience. The instant pot magic creates deeply infused flavors that taste like they simmered for hours, not minutes.
Hearty Instant Pot Korean Mandu Soup
Hearty Instant Pot Korean Mandu Soup brings cozy vibes to your table in minutes. Packed with savory dumplings and nourishing broth, this one-pot wonder delivers restaurant-quality flavor with minimal effort. Hit that Sauté button and let’s dive in!
Ingredients
– 1 tbsp sesame oil (toasted for deeper flavor)
– 4 cloves garlic, minced (fresh for best aroma)
– 1 small onion, thinly sliced
– 8 oz beef mandu (frozen, or chicken/pork)
– 6 cups beef broth (low-sodium preferred)
– 2 tbsp soy sauce (or tamari for gluten-free)
– 1 tsp gochugaru (Korean red pepper flakes, adjust for heat)
– 4 oz enoki mushrooms (trimmed, or shiitake)
– 2 green onions, sliced (reserve greens for garnish)
– 2 large eggs, beaten
– 1 tsp rice vinegar (brightens the broth)
Instructions
1. Press “Sauté” on your Instant Pot and let it heat for 2 minutes until the display reads “Hot.”
2. Add sesame oil and swirl to coat the bottom evenly.
3. Sauté garlic and onion for 3 minutes, stirring frequently, until fragrant and slightly softened.
4. Arrange frozen mandu in a single layer at the bottom—don’t overcrowd to prevent sticking.
5. Pour in beef broth and soy sauce, scraping any browned bits from the pot with a wooden spoon.
6. Sprinkle gochugaru over the broth for a subtle kick.
7. Layer enoki mushrooms and the white parts of green onions on top without stirring.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 6 minutes.
9. Once done, perform a quick release by carefully turning the valve to “Venting”—steam will shoot out forcefully.
10. When the float valve drops, open the lid and press “Sauté” again.
11. Slowly drizzle beaten eggs into the simmering soup in a circular motion to create ribbons.
12. Stir in rice vinegar just before serving to balance the richness.
Perfectly tender mandu float in a savory, umami-rich broth with a hint of heat. The silky egg ribbons and crunchy green onions add texture—try topping with extra gochugaru or a drizzle of chili oil for a spicy twist!
Conclusion
Perfect for busy home cooks, these 23 Korean Instant Pot recipes bring authentic flavors to your table with ease. We hope you find new favorites to add to your weekly rotation! Don’t forget to leave a comment sharing which dish you loved most and pin this article on Pinterest to save these delicious recipes for later.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
