Instant Pot Korean Shredded Beef
Author: Heather Bursch
  • 1 lime zested and squeezed
  • ½ cup coconut aminos or tamari
  • 3 inches of ginger peeled
  • 1 Asian pear peeled and seeded
  • 1 large handful of cilantro leaves
  • ½ teaspoon of gochugaru (or red pepper flakes to taste)
  • 4 garlic cloves peeled
  • ½ teaspoon salt
  • 2 tablespoons of toasted sesame oil
  • 3 pounds of top sirloin beef roast (chuck beef roast works too, see note below)
  • 1 white onion cut into large chunks
Bowl Options:
  • Rice, quinoa, or cauliflower rice
  • Spinach or kale greens washed and ready
  • Eggs - fried over-easy or hard boiled
  • Jalapenos or chilies
  • Kimchi
  • Peanuts
  • Avocado slices
  • Cilantro
  • Hot sauce or spicy vinegar
  • Other options: shredded cold carrots, strips of daikon radish, edamame beans shelled, sliced scallions, etc.
  1. In the bowl of a food processor, combine all ingredients except meat and onion.
  2. Process until pureed and all the garlic and ginger is finely minced.
  3. Cut sirloin into 2-inch chunks and place into a glass dish or plastic bag with the marinade. Coat all the pieces. Refrigerate covered or sealed for at least an hour and up to 4. (You can skip this part if you are in a hurry.)
  4. In the bowl of an instant pot, place all the meat and marinade, plus the chopped onion. Stir and close the lid.
  5. Lock the lid into place and press [Manual] and then use the [+] button to choose 40 minutes pressure cooking time.
  6. When time is up, let steam release for about 10 minutes and finish with a quick release.
  7. Remove meat pieces with a strainer spoon to a plate or large dish to rest.
  8. Take leftover juices and sauce and bring to a boil in a large saucepan on the stove. Once boiling, turn down the heat slightly but keep it simmering and moving.
  9. While sauce is cooking down, shred the meat with 2 forks. When all meat is shredded, and the sauce has started to thicken, add the shredded meat to the pan of sauce and combine.
  10. Turn heat down, remove from heat if the meat starts to burn on the bottom of the pan. If the liquid is still too thin and watery, continue to cook it down.
  11. When the sauce is thick enough to coat all meat, remove from heat. Ready to serve.
  12. If saving for later, store cooled meat in a covered dish with all the sauce in the refrigerator. Heat as needed.
I've made this recipe multiple times with chuck beef roast. It shreds easily and is flavorful but sometimes too marbled with fat. Sirloin worked the best for me in the Instant Pot.
Recipe by She Made It She Might at