Instant Pot Korean Beef Bulgogi is a gluten free recipe that creates a healthier version of a classic Asian dish. Make it in your Instant Pot or on the stove top for a delicious gluten free dinner. We also have a keto recipe option!
This recipe is part of my friend Liz’s new cookbook, Instant Pot Cookbook for Dummies. We made the keto and stove top versions of her Korean Beef Bulgogi recipe.
Wendy Jo Peterson and Liz Shaw (both dietitians) co-wrote one heck of an instant pot cookbook. I am obsessed! You know I love my instant pot recipes. Even more so now since we’ve been staying home.
This instant pot cookbook covers what you can cook to setting functions to the step-by-step cooking process. One hundred (100) Family-friendly recipes, baby-friendly recipes, not to mention keto, gluten free and vegan options created by two dietitians!
Be sure to get yourself a copy of this fantastic cookbook! >>> Instant Pot Cookbook For Dummies,<<(my affiliate link)
What is Bulgogi?
Bulgogi is a Korean dish, traditionally made using thin slices of high quality boneless beef with a good amount of marbling (fat). Authentically, ribeye is the beef of choice. Other options might be sirloin or tenderloin.
The meat allowed to marinate, and then it’s cooked on a grill.
Is beef bulgogi healthy?
In comparison to Asian dishes like orange chicken or General Tso’s, Korean beef is relatively healthy. However, it does have sugar in it, so it isn’t the healthiest Korean dish out there. That’s where MY recipe comes into the picture, though!
As you will see, this meal is also delicious using ground chicken or ground turkey as a substitute for the beef! Not only does this offer a different flavor option, but it also makes the dish healthier. My Instant Pot Korean Beef Bulgogi recipe is:
- Gluten free (I have a keto compliant recipe option in the recipe card, too)
- Nutritious – It’s full of lean protein, healthy veggies, and has a refined sugar free stir fry sauce
- Easy to make in an Instant Pot OR on a stove top.
- Quick – Marinating the meat isn’t necessary!
- Freezer-friendly, so it’s perfect for easy meal prep on busy nights.
The original Beef Bulgogi recipe from Elizabeth Ann Shaw, MS, RDN, CLT, CPT. One of the recipes in her new cookbook, Instant Pot Cookbook for Dummies. << (my affiliate link) She co-wrote this with Wendy Jo Peterson.
We are sharing our version with the author’s permission.
NOTE: My slight recipe adaptations are shown in bold below.
How to make an Instant Pot Korean Beef Bulgogi Bowl
Make this healthy Asian meal for dinner tonight in your electric pressure cooker or on the stove top. As written, the recipe makes enough to serve 4 people.
See the recipe card below for ingredient amounts
gluten free stir fry sauce
Liz’s version of bulgogi sauce in the cookbook is not gluten free, but you can use the substitutions as written below to make it gluten free.
- filtered water
- soy sauce – we use low-sodium gluten free soy sauce
- rice wine vinegar
- brown sugar or coconut palm sugar or sugar substitute (like monk fruit sweetener)
- sesame oil
- ground ginger
- cornstarch – we use arrowroot starch
Remaining ingredients for Korean beef bulgogi
- lean ground beef or ground turkey
- small onion, chopped
- minced garlic
- sliced bell peppers
- scallion, chopped, for garnish
- red pepper flakes, for garnish
- We added chopped cilantro and lime slices to the top- YUM!
When deciding what to serve with Korean beef bulgogi, there are plenty of options. Here are a few ideas:
- cooked white rice
- brown rice
- cauliflower rice
- zucchini noodles or other veggie noodles
INSTANT POT DIRECTIONS
- Make the stir fry sauce. In a small bowl, whisk together water, soy sauce, rice wine vinegar, sugar, sesame oil, ginger, and cornstarch. Set aside.
- Brown the beef and saute the veggies. Press Saute (High) on the Instant Pot and add the ground beef. When the beef begins to brown (about 3 minutes), add in the onion, garlic, and bell peppers. Continue to cook for 5 minutes. When finished, press Cancel.
- Add stir fry sauce, then pressure cook. Stir in the sauce and select Pressure Cook (High) and Keep Warm (Off), adjust the timer to 5 minutes using the +/- button, and secure the lid. Ensure the vent is set to Sealing.
- Serve and enjoy! When the cooking completes, press Cancel, remove the lid, stir, and portion into 4 bowls. Serve over ½ cup of cooked rice. Garnish as desired with green onion, red pepper flakes, and Sriracha.
Tip: To make the recipe Keto compliant, substitute a sugar replacement for the brown sugar. Because sugar substitutes are sweeter than sugar, use half the amount. Then serve with cauliflower rice.
Tip: Use tamari sauce or coconut aminos in place of soy sauce to make the recipe gluten free.
INSTANT POT COOKING TIPS
Be sure to use at least a 5 or 6 quart instant pot for this recipe, otherwise your sauce might burn. Been there, done that. If you have the 3 quart instant pot, I recommend reducing the recipe in half or working in two batches to avoid burn.
Recipe Video for Instant Pot Korean Beef Bulgogi
Instant Pot Korean Beef Bulgogi (Keto and Stove top Options)
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Instant Pot Korean Beef Bulgogi is adapted from the cookbook, Instant Pot Cookbook for Dummies by Elizabeth Ann Shaw and Wendy Jo Peterson. Make this healthy Asian meal for dinner tonight in your electric pressure cooker or on the stove top.
Adaptations to the original recipe are shown in bold. Nutrition based off keto option.
- ⅓ cup water
- ¼ cup low-sodium gluten free soy sauce or coconut aminos
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons packed brown sugar, coconut palm sugar, or sugar substitute
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 2 Tablespoons cornstarch or arrowroot starch
- 1 ¼ pounds lean ground beef or turkey
- ½ small onion, chopped
- 1 teaspoon minced garlic (~2 cloves)
- 2 cups sliced bell peppers
- 1 stalk green onion (chopped), ½ teaspoon red pepper flakes, chopped cilantro and lime wedges
- Cooked white rice, quinoa, brown rice, or cauliflower rice for serving
- In a small bowl, whisk together water, soy sauce, rice wine vinegar, sugar, sesame oil, ginger, and cornstarch. Set aside.
- Select SAUTE mode on the Instant Pot and add the ground beef. When the beef begins to brown (about 3 minutes), add in the onion, garlic, and bell peppers. Continue to cook for 5 minutes. When finished, press CANCEL.
- Stir in the sauce and lock the Instant Pot lid and set the vent to closed. Select MANUAL mode and cook on high pressure for 5 minutes.
- When the cooking completes, press CANCEL and allow the pressure to release naturally or manually release. Remove the lid, stir and portion into 4 bowls, served over rice. Garnish as desired with green onion, red pepper flakes, cilantro and lime wedges.
Dietary Tip: To make the recipe Keto compliant, substitute the brown sugar with monk fruit sweetener or erythritol and serve with cauliflower rice.
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Category: dinners
- Method: Instant Pot
- Cuisine: Asian
- Serving Size:
- Calories: 247
- Sugar: 2.8 g
- Sodium: 398.2 mg
- Fat: 6.5 g
- Saturated Fat: 2.4 g
- Carbohydrates: 14.5 g
- Fiber: 1.8 g
- Protein: 32 g
- Cholesterol: 84.8 mg
Keywords: Instant Pot Korean beef, beef bulgogi, Instant Pot Asian recipes, keto recipe, gluten free recipe
Alright my friends, hope you give this a whirl! You won’t be disappointed!
By the way, how many of you have an instant pot? If not, what’s stopping you from getting one? I’d love to show you more ways to use it!
Bland didn’t have much flavor
Sorry to hear that monique. This recipe is from my friend Liz’s new instant pot cookbook. Did you use the exact ingredients given? I’ve made this extra spicy by mixing in sriracha! Also, I found that if i have time to cook it on the stove top, then the flavors meld together better. Just a thought!
We started adding 1 T of gochujang (sweet/savory Korean red chili paste, available at many supermarkets and even Target) to the pot once everything has finished cooking. Stir well, and serve on rice or whatever you choose. It really gives some extra zing, and feels more authentically Korean that way. It won’t be bland! Maybe start with 1 teaspoon and work up from there.
Oh those are great tips! Thank you!
This was really good – my husband totally loved it! BUT…I got a “burn” notice on my IP. So I turned it off, deglazed the bottom of the pot, and tried again. And got a second “burn” notice! By that time, though, we thought it was cooked through so we turned it off and just ate it. What am I doing wrong? I didn’t want to add water because there is enough liquid and I didn’t want the sauce to get too thin. Would appreciate your insights!
Totally been there. I usually just let it “burn” then deglaze or add more broth, about 1/4 c then cook. I think you did the right thing by deglazing. It just burned because the sugar caramelize the sauce quicker than normal. When I cook this on the stop top, it never happens (burning). Here are some great tips, just in case. https://www.pressurecookrecipes.com/instant-pot-burn/
Mamas tang spicy Asian sauce is great and tasty … adding to the menu this week
wonderful dish, thank you, and will serve with cauliflower rice as you suggest as an optioni instead of white rice, thank you!
Keep me posted!
Loved using my instant pot for this! Came out so tasty!
So glad to hear that Suzy!
Not only is this recipe amazing, but it’s full of healthier options such as monkfruit and coconut aminos. I love how the flavors tie in perfectly!
It’s definitely a favorite for us! Thanks, Katie!
This is so delicious! I love that it is an Instant Pot recipe. It is incredibly tasty and easy to prepare!
This was a huge hit at my house! My kids loved it!
This is SO SO delicious! I love how easy it is to make in my Instant Pot!
This recipe is one of our family favorites! We tried your twist and it was delicious! Thanks so much for supporting the book Lindsay!!
And thank you for an amazing instant pot guide! OMG we love it! WELL DONE!