Instant Pot Korean Beef Over Shredded Kale, Carrots and Cabbage

Delicious, quick, easy, healthy Korean Beef made in the Instant Pot or wok and served over shredded kale, carrots and cabbage. A great family pleaser and low-carb option for those watching their carbs and calories! For those not watching carbs, it’s also great over rice!

I’ve been making Korean Beef for years, my boys can’t seem to get enough of it -probably because my original version was mostly ground beef, a little green onion, white rice and no veggies! Well times have changed, I updated this version and now call it Healthy Instant Pot Korean Beef. In this healthy version, I use less brown sugar and have added some vegetables for bulk. I also love to serve it over finely shredded vegetables instead of rice for me. It’s so fast, easy and delicious! And you can freeze it!

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Can you use beef chuck roast or ground turkey?

Yes, definitely! The cooking times will be a little different. If you’re using beef chuck roast, cut the beef into about 1 inch cubes. Pressurize for 15 minutes instead of 5. For the turkey, just follow the recipe substituting ground turkey.

What’s the difference between Gochujang and Sriracha?

Gochujang is a savory, sweet, and spicy red chili paste from Korea. It is traditionally used in many Korean Beef recipes and has deep spicy flavor.
Sriracha is a chili paste originating from Thailand around 1930. It has more of bold hot pepper taste and is considered more of a finishing sauce that you would use at the end of the dish. However, if I don’t have Gochujang, I use Sriracha in this Korean Beef recipe and it tastes great!Gochujang and Sriracha sauce in original containers on a wooden board from Gourmet Done Skinny

Do you need an Instant Pot?

You could definitely do this in a wok or pan but it’s nice to do it all in the Instant Pot. I’m trying to come up with some Instant Pot recipes that are simple so my boys can do them on their own and this one works for great. They’ll definitely be receiving an Instant Pot when they move out of the house.
To do this in a wok or pan, spray a little sesame oil in the pan, brown the meat, add the remaining ingredients, cover with a lid and simmer for about 10-15 minutes.

Why use 2 lbs of beef when other Korean beef recipes use only 1 lb?

Other recipes assume that you will be serving this over a big heaping of rice. I find that 1 lb is not enough for my family of 4 served over vegetables. Of course you can always freeze any leftovers, but I doubt you’ll have any!

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How do you serve Korean Beef?

I like to make a big batch and serve it multiple ways throughout the week. It also freezes very well. Here’s how I serve it:

  • over rice
  • over shredded kale, cabbage, and carrot
  • in bowls
  • in lettuce wraps
  • as a filling for tacos
Quick, easy, healthy Korean Beef in the Instant Pot made into tacos on a taco rack with cucumber, red cabbage and ginger on a wooden board from Gourmet Done Skinny

Turn Instant Pot Korean Beef leftovers into Korean tacos or even lettuce wraps. Delicious!

How to Make Instant Pot Korean Beef in Pictures

Easy, fast and delicious!

  1. First combine the sauce ingredients.

    I like to use a glass liquid measuring cup because it makes it easy to mix and pour the sauce into the Instant Pot.Glass measuring cup with sauce with brown sugar, rice vinegar, sesame oil, sriracha and red pepper flakes on a wooden board in the background from Gourmet Done Skinny

  2. Chop onions in a food processor. I love my Magimix Food Processor.

    Yellow onions in a Magimix food processor ready to be chopped from Gourmet Done Skinny

  3. Spray Instant Pot liner with oil from oil mister ( I actually have a oil mister just for sesame oil) and sauté onions, garlic and ginger.

    Onions, garlic and ginger in an Instant Pot from Gourmet Done Skinny

  4. Add ground beef and sauté until most of the beef is browned.

    Healthy Instant Pot Korean Beef browning in the Instant Pot with a wooden spoon from Gourmet Done Skinny

  5. Pour in soy sauce mixture.

    Healthy Instant Pot Korean Beef in the Instant Pot with a wooden spoon from Gourmet Done Skinny

  6. Press, “Manual,” and set timer for 5 minutes on high pressure.

    Instant Pot with timer set to 5 minutes from Gourmet Done Skinny

  7. Release pressure when done. Serve over shredded kale, carrots, cabbage, or rice with slices of cucumber.

    Kale, cabbage and shredded carrots in a black bowl on a wooden board from Gourmet Done Skinny

  8. Enjoy!

    Kale, cabbage and shredded carrots in a black bowl with Healthy Instant Pot Korean Beef on top on a wooden board from Gourmet Done Skinny

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Healthy Instant Pot Korean Beef over kale, cabbage and shredded carrots in a black bowl with Healthy Instant Pot Korean Beef on top on a wooden board from Gourmet Done Skinny

Instant Pot Korean Beef Over Shredded Kale

  • Freestyle Smart Points:9 Freestyle Smart Points per 3/4 cup of meat. Serve with shredded carrots, cucumber and kale to make it a bigger portion.
  • Author: Amy Lawrence
  • Prep Time: 10 min
  • Cook Time: 5
  • Total Time: under 30
  • Yield: 6 (3/4 c. serving) 1x
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Korean

Description

Quick and easy Korean Beef made in your Instant Pot (or wok) and served over shredded carrots, cucumber and kale. It’s also great over rice and fresh spinach. Use the left overs in tacos. Make a big batch and freeze some for later!


Scale

Ingredients

  • 2 lb ground beef (90% lean) if you use less than 90%, then drain it after browning
  • 1  medium sweet or yellow onion, finely chopped
  • 8 garlic cloves, minced
  • 4 t. ginger, fresh, grated
  • olive oil spray or I use sesame oil in my olive oil mister
  • 2/3 c. low sodium soy sauce
  • 3 T. brown sugar
  • 12 t. red pepper flakes (depending on how spicy you like it)
  • 2 T. rice vinegar or Mirin
  • 1/22 T. Gochujang or sriracha
  • 1 t. sesame oil
  • green onions for garnish
  • shredded carrots, shredded cucumber and shredded kale (optional)

Instructions

  1. In a small bowl or liquid measuring cup, combine soy sauce, brown sugar, red pepper flakes, rice vinegar, Gochujang and sesame oil. Set aside. 
  2. Spray Instant Pot liner with oil from oil mister.
  3. Sauté onions, garlic and fresh ginger for about 2 minutes
  4. Add ground beef and sauté until most of the beef is browned.
  5. Pour in soy sauce mixture.
  6. Push, “Manual,” and set to 5 minutes on high pressure with sealing knob closed.
  7. Release pressure immediately when done.
  8. Serve over rice, shredded carrots, shredded cucumbers or shredded kale. Garnish with chopped green onions.

Notes

This Instant Pot Korean Beef is great over spinach as a salad, in tacos, over shredded cabbage, carrots, kale or rice.  

Stove Top Directions: To make this Korean Beef on the stove, use a wok or frying pan.  Follow directions on recipe to sauté onions, garlic and fresh ginger for about 2 minutes. Add the ground beef and cook until most of it is browned.  Add the sauce. Cover with a lid and let simmer for at least 10-15 minutes, stirring every so often.

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