Instant Pot Korean Beef Stew

12 55 331
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 6
Instant Pot Korean Beef Stew
Health Highlights


1 tbsp Olive Oil, Extra Virgin
908 gm Beef, chuck, shoulder (chopped into 2 inch cubes)
5 clove(s) Garlic (minced)
1 piece, 2-inch Ginger root (thinly sliced)
1/2 cup Water, filtered
1/3 cup Soy sauce, tamari
2 tbsp Sesame oil
1 tbsp Rice wine vinegar
1 medium Apple (diced)
1 whole orange(s) Orange juice
2 tbsp Sesame seeds (optional topping)
1/4 cup Cilantro (coriander) (chopped)


Set the instant pot to saute mode, drizzle oil into the pot once it is warm. Lightly saute beef until light brown on the surface. When the beef is nearly done, add in garlic and ginger and continue to cook for another minute or 2.

With the beef still in the pot, add in the water, soy sauce, sesame oil, rice wine vinegar, chopped apples, and orange juice into the instant pot.

Cover and lock the instant pot. Set on pressure cook function for 30 minutes.

Make sure steam valve is closed to allow for the natural release of steam.

Serve with a sprinkle of sesame seeds and chopped cilantro.






Nutrition Facts

Per Portion

Calories 331
Calories from fat 173
Calories from saturated fat 78
Total Fat 19.2 g
Saturated Fat 8.7 g
Trans Fat 0.6 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 13.1 g
Cholesterol 91 mg
Sodium 996 mg
Potassium 367 mg
Total Carbohydrate 7.8 g
Dietary Fiber 1.1 g
Sugars 4.4 g
Protein 32 g

Dietary servings

Per Portion

Fruit 0.2
Meat 1.7
Meat Alternative 0.1
Vegetables 0.1

Energy sources


Meal Type(s)