12+ Bold & Delicious Instant Pot Korean Recipes

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It's a coincidence that you stumbled upon these 12+ bold and delicious Instant Pot Korean recipes just when you're looking to spice up your meal rotation. These dishes offer a blend of rich flavors and comforting aromas that can transform your kitchen into a Korean culinary haven. Imagine savoring tender Galbi or a comforting bowl of Kimchi Jjigae in no time. Curious about how to get started?

Key Takeaways

• Discover easy Instant Pot recipes like Kimchi Jjigae and Sundubu Jjigae for authentic Korean flavors with minimal effort.
• Enjoy tender marinated dishes such as Bulgogi and Korean BBQ Chicken, perfect for quick weeknight dinners.
• Try versatile noodle dishes like Japchae and quick Korean Fried Rice, using leftover ingredients for added convenience.
• Enhance flavors with techniques like sautéing and natural pressure release, ensuring deep taste and tender textures.
• Customize recipes with a variety of vegetables, proteins, and spice levels for personalized Korean cuisine experiences.

Easy Instant Pot Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae, or Kimchi Stew, is a beloved Korean dish that combines the tangy flavors of fermented kimchi with tender pork or tofu and a medley of vegetables, all simmered together in a rich broth.

This hearty stew isn't only comforting but also packed with nutrients, making it a perfect meal for any day of the week. The Instant Pot makes the process quick and effortless, allowing the flavors to meld beautifully while saving you time in the kitchen.

Using the Instant Pot for Kimchi Jjigae means you can achieve that deep, satisfying flavor in a fraction of the time it would take on the stove. Whether you're a seasoned cook or a beginner, this recipe is straightforward and guarantees a delicious outcome.

Serve it hot over rice or enjoy it on its own for a delightful and satisfying meal.

Ingredients:

• 1 cup kimchi, chopped
• 1 tablespoon vegetable oil
• 1/2 pound pork belly or tofu, diced
• 1 small onion, sliced
• 1 green onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 2 cups water or broth
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Optional: tofu cubes or mushrooms for extra texture

Instructions:

1. Start by selecting the sauté function on your Instant Pot. Add the vegetable oil and let it heat up. Once hot, add the diced pork belly or tofu and sauté until browned. This should take about 5 minutes.
2. Add the chopped kimchi, sliced onion, green onion, and minced garlic to the pot. Stir in the gochugaru, soy sauce, and sesame oil, mixing everything together. Pour in the water or broth to cover the ingredients.
3. Close the lid of the Instant Pot and set it to manual high pressure for 15 minutes. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes before manually releasing any remaining pressure. Carefully open the lid and stir the stew before serving.

Extra Tips:

For an authentic taste, use well-fermented kimchi, as it adds depth and complexity to the stew.

You can adjust the spice level by varying the amount of gochugaru based on your preference. If you like a thicker stew, feel free to include a bit of potato or a cornstarch slurry to achieve your desired consistency.

Enjoy your Kimchi Jjigae with a side of steamed rice for a complete meal!

Flavorful Instant Pot Bulgogi

Bulgogi, a classic Korean dish, is renowned for its tender marinated beef and sweet-savory flavor profile. Cooking this dish in an Instant Pot not only saves time but also enhances the tenderness of the meat and melds the flavors beautifully.

As the beef cooks under pressure, it absorbs the rich marinade, resulting in a deliciously satisfying meal that can be served over rice or with lettuce wraps. This flavorful dish is perfect for busy weeknights or for entertaining guests.

The Instant Pot allows you to achieve that authentic taste and texture without the lengthy marination and grilling process typically associated with traditional bulgogi. Paired with steamed vegetables and a side of kimchi, this meal will transport your taste buds straight to Korea.

Ingredients:

• 1 pound beef sirloin or ribeye, thinly sliced
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon rice vinegar
• 1 tablespoon gochujang (Korean red chili paste)
• 1/2 teaspoon black pepper
• 2 green onions, chopped
• 1 tablespoon sesame seeds (optional)

Cooking Instructions:

1. In a mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, rice vinegar, gochujang, and black pepper. Stir well to create a marinade.
2. Add the sliced beef to the marinade, making certain all pieces are coated, and let it marinate for at least 15 minutes, or up to 2 hours for deeper flavor.
3. Once marinated, transfer the beef and marinade into the Instant Pot. Close the lid, making sure the valve is set to sealing. Cook on high pressure for 10 minutes.
4. After the cooking time is complete, allow for a natural release of pressure for about 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
5. Open the lid, and sprinkle chopped green onions and sesame seeds on top before serving.

Extra Tips:

For the best results, slice the beef against the grain and as thinly as possible to guarantee tenderness. If you prefer a spicier kick, feel free to adjust the amount of gochujang to your taste.

Additionally, you can add sliced vegetables like bell peppers or mushrooms to the Instant Pot along with the beef for a complete one-pot meal. Enjoy your flavorful Instant Pot bulgogi!

Quick Instant Pot Korean Fried Rice

Korean Fried Rice is a delicious and versatile dish that can be made quickly in your Instant Pot. Packed with flavor and the goodness of vegetables, this recipe makes use of leftover rice, which is perfect for a quick weeknight meal. The combination of sesame oil, soy sauce, and gochujang (Korean chili paste) gives this fried rice its signature taste, while the addition of vegetables and proteins of your choice makes it a complete meal.

This dish isn't only easy to prepare but also allows for customization based on your preferences. You can add any leftover meats or vegetables you have on hand, making it a great way to reduce food waste while enjoying a delightful Korean-inspired meal.

Ready to plunge into the cooking? Let's gather our ingredients and get started!

Ingredients:

• 2 cups cooked rice (preferably day-old)
• 2 tablespoons sesame oil
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mixed vegetables (carrots, peas, corn)
• 2 eggs, beaten
• 2-3 tablespoons soy sauce
• 1-2 tablespoons gochujang (adjust to taste)
• 2 green onions, sliced
• Salt and pepper to taste
• Optional: cooked chicken, beef, or tofu for protein

Cooking Instructions:

1. Start by setting your Instant Pot to the sauté mode. Add the sesame oil and vegetable oil, allowing them to heat for about a minute. Next, add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant. If you're adding any proteins, toss them in at this stage to heat through.
2. Add the mixed vegetables to the pot, stirring for about 2-3 minutes. Then, push the vegetable mixture to one side of the pot and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix everything together.
3. Stir in the cooked rice, soy sauce, gochujang, and season with salt and pepper. Make sure to break up any clumps of rice while mixing. Finally, close the lid, seal the vent, and set the Instant Pot to manual for 3 minutes. Once done, quick-release the pressure, and garnish with sliced green onions before serving.

Extra Tips:

For the best results, use day-old rice as it has dried out slightly, preventing clumping. If you don't have leftover rice, cook some fresh rice and cool it down in the refrigerator for at least an hour before using it in this recipe.

Feel free to adjust the gochujang to your spice preference and experiment with different vegetables or proteins to make this dish your own! Enjoy your flavorful and satisfying Instant Pot Korean Fried Rice!

Savory Instant Pot Galbi (Korean Short Ribs)

Savory Instant Pot Galbi, or Korean short ribs, is a beloved dish that showcases the rich flavors of Korean cuisine. Traditionally, galbi is marinated in a sweet and savory sauce, making it tender and delicious. The Instant Pot makes this process incredibly quick and efficient, allowing you to enjoy this delectable meal in no time.

With the perfect balance of flavors, these short ribs can be served over rice or enjoyed on their own as a hearty main dish. Cooking galbi in an Instant Pot not only saves time but also enhances the flavors, allowing the meat to absorb the rich marinade while becoming tender under pressure.

This recipe is perfect for weeknight dinners or special occasions when you want to impress your family or guests with minimal effort. Get ready to savor the delightful taste of Korean short ribs without the long wait!

Ingredients:

• 2 pounds of beef short ribs
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup honey
• 1/4 cup rice wine (mirin)
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 1 teaspoon black pepper
• 1/4 cup chopped green onions
• 1 tablespoon sesame seeds (for garnish)

To begin, rinse the beef short ribs under cold water and pat them dry. In a mixing bowl, combine the soy sauce, brown sugar, honey, rice wine, sesame oil, minced garlic, grated ginger, and black pepper to create the marinade.

Place the short ribs in the Instant Pot and pour the marinade over them, ensuring that the meat is well coated. Seal the lid and set the Instant Pot to "Manual" or "Pressure Cook" for 45 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before performing a quick release to remove any remaining pressure.

After cooking, carefully transfer the short ribs to a serving platter. You can strain the sauce if desired and simmer it in the Instant Pot on the sauté setting for a few minutes to thicken it. Drizzle the sauce over the ribs and garnish with chopped green onions and sesame seeds. Serve hot over steamed rice for a complete meal.

Extra Tips: For the best flavor, marinate the short ribs in the sauce for a few hours or overnight before cooking. This will enhance the taste and tenderness of the meat.

Additionally, if you prefer a thicker sauce, consider adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the sauce while it simmers after cooking. Enjoy your savory Instant Pot galbi with a side of kimchi for a truly authentic experience!

Spicy Instant Pot Tofu Stew

The Instant Pot helps to infuse all the flavors into the ingredients quickly, allowing the tofu to absorb the spicy broth while maintaining its texture.

Serve this stew over a bowl of steamed rice or with a side of kimchi for an authentic Korean dining experience. Gather your ingredients and get ready to prepare a meal that will warm you from the inside out.

Ingredients:

• 14 oz firm tofu, cubed
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 cups vegetable broth
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 cup mushrooms, sliced
• 1 cup zucchini, diced
• 1 cup spinach
• 1 tablespoon sugar (optional)
• Salt and pepper, to taste
• Green onions, for garnish
• Sesame seeds, for garnish

Cooking Instructions:

Start by setting your Instant Pot to the 'Sauté' function. Add the vegetable oil and allow it to heat up.

Once hot, add the diced onion, garlic, and ginger, and sauté until the onions become translucent. Next, stir in the gochujang, soy sauce, and sesame oil, allowing the mixture to cook for about a minute to develop the flavors.

Add the cubed tofu, sliced mushrooms, diced zucchini, and vegetable broth to the pot. If you like a touch of sweetness, you can add sugar at this stage.

Close the lid, making sure the valve is set to 'Sealing.' Cook on high pressure for 5 minutes, then allow for a natural release for about 10 minutes before switching to a quick release.

Once the pressure is released, open the lid and stir in the spinach. Season with salt and pepper to taste. Serve hot, garnished with chopped green onions and sesame seeds.

Extra Tips:

For added depth of flavor, consider marinating the tofu in a mixture of soy sauce and sesame oil for 15-30 minutes before cooking.

If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a bit of water and stir it in at the end while simmering.

Additionally, feel free to customize the vegetables based on what you have on hand or your personal preferences. Enjoy your cooking adventure!

Instant Pot Japchae (Korean Glass Noodles)

Japchae, also known as Korean glass noodles, is a delightful and versatile dish that can be enjoyed as a main or side dish. Made from sweet potato starch, these noodles have a unique chewy texture and absorb flavors beautifully.

Japchae is traditionally stir-fried and often features a colorful assortment of vegetables, protein, and a sweet-savory sauce, making it a favorite in Korean cuisine. Cooking this dish in an Instant Pot simplifies the process while still delivering that authentic taste.

Using an Instant Pot allows you to infuse the noodles with rich flavors while minimizing cooking time. The result is a delicious, hearty meal that's perfect for family gatherings or a weeknight dinner. Pair it with protein such as beef, chicken, or tofu for a complete meal, or serve it as a standalone dish.

Here's a simple recipe to make Instant Pot Japchae that will have everyone asking for seconds.

Ingredients:

• 8 oz sweet potato glass noodles (dangmyeon)
• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 1 cup sliced bell peppers (mix of red and green)
• 1 cup spinach, chopped
• 1 cup sliced mushrooms (shiitake or button)
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Optional: 1 cup cooked beef, chicken, or tofu

Cooking Instructions:

1. Start by rinsing the glass noodles under cold water and soaking them in hot water for about 30 minutes until softened. Drain and set aside.
2. In your Instant Pot, select the sauté function and add the vegetable oil. Once heated, add the onion and garlic and sauté until fragrant and the onion is translucent.
3. Add the bell peppers and mushrooms, sautéing for another 3-4 minutes. Next, stir in the soaked glass noodles, soy sauce, sugar, sesame oil, and any cooked protein if using.
4. Add 1 cup of water to the pot, close the lid, and set to cook on high pressure for 5 minutes. Once the cooking time is complete, perform a quick release and carefully open the lid.
5. Toss in the chopped spinach and mix everything well before serving.

Extra Tips:

When making Japchae, feel free to customize the vegetables based on your preference or what you have on hand. Common additions include carrots, zucchini, or broccoli.

Additionally, for added flavor, consider garnishing with sesame seeds or sliced green onions before serving. Be mindful of the cooking time, as overcooking can result in mushy noodles.

Enjoy your delicious and vibrant Instant Pot Japchae!

Comforting Instant Pot Sundubu Jjigae (Soft Tofu Stew)

Sundubu Jjigae, or soft tofu stew, is a beloved Korean comfort food that's both hearty and soothing. It's a delightful dish featuring silky soft tofu, a rich broth, and an array of flavor-packed ingredients.

The beauty of making Sundubu Jjigae in an Instant Pot is that it notably cuts down on cooking time while still delivering that authentic taste that warms the soul. This dish is perfect for chilly evenings or when you crave something nourishing yet simple.

With its combination of umami flavors from ingredients like gochujang (Korean chili paste) and dashi, this stew is sure to become a staple in your home. Plus, the Instant Pot makes it easy to prepare, allowing you to spend less time in the kitchen and more time enjoying your meal.

Ingredients:

• 1 tablespoon sesame oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 green chili pepper, sliced
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili flakes)
• 4 cups vegetable or chicken broth
• 1 tablespoon soy sauce
• 1 block (14 oz) silken tofu, cut into cubes
• 1 cup mushrooms, sliced (shiitake or oyster works well)
• 1 cup zucchini, sliced
• 1 cup spinach or bok choy
• 2 green onions, chopped
• 1 large egg (optional)
• Salt and pepper to taste

Cooking Instructions:

1. Start by setting your Instant Pot to the sauté mode. Add the sesame oil, diced onion, minced garlic, and sliced green chili pepper. Sauté the mixture for about 2-3 minutes until the onions are translucent and fragrant.
2. Stir in the gochujang and gochugaru, allowing them to cook for an additional minute to deepen the flavors.
3. Next, pour in the vegetable or chicken broth and soy sauce, stirring to combine. Add the cubed silken tofu, sliced mushrooms, zucchini, and spinach or bok choy.
4. Close the lid of the Instant Pot and set it to cook on high pressure for 5 minutes. Once the cooking time is complete, carefully release the pressure.
5. If desired, you can crack an egg into the stew and let it cook for a minute or two with the lid on, allowing the egg to poach. Garnish with chopped green onions before serving.

Extra Tips:

For an even richer flavor, consider adding a dash of fish sauce or a sprinkle of dried seaweed before serving.

If you prefer a spicier stew, increase the amount of gochugaru or add more chili peppers according to your taste.

Sundubu Jjigae is traditionally served with a bowl of rice, so make sure to prepare some for a complete meal. Enjoy this warm and comforting dish any time you need a little pick-me-up!

Delicious Instant Pot Korean BBQ Chicken

Korean BBQ Chicken is a delicious and flavorful dish that brings the savory taste of Korean cuisine right to your kitchen. With the help of an Instant Pot, you can achieve tender, juicy chicken infused with a delightful blend of spices and sauces in no time.

This recipe is perfect for busy weeknights or gatherings with friends, providing a satisfying meal that everyone will love. Using the Instant Pot not only cuts down on the cooking time but also enhances the flavors by allowing the chicken to marinate and cook under pressure.

Serve this Korean BBQ Chicken with steamed rice or lettuce wraps for a delightful meal that captures the essence of Korean BBQ culture. Get ready to impress your family and friends with this easy-to-make dish!

Ingredients:

• 2 pounds of boneless, skinless chicken thighs
• 1/4 cup soy sauce
• 1/4 cup gochujang (Korean chili paste)
• 2 tablespoons honey
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon rice vinegar
• 1/2 teaspoon black pepper
• 2 green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Cooking Instructions:

1. In a large bowl, combine the soy sauce, gochujang, honey, sesame oil, garlic, ginger, rice vinegar, and black pepper to create the marinade.
2. Add the chicken thighs to the bowl and make sure they're well coated. Let them marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
3. Once the chicken is marinated, place it in the Instant Pot. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Once the cooking cycle is complete, allow for a natural release of pressure for 5 minutes, then perform a quick release to release any remaining pressure.
5. Remove the chicken and let it rest for a few minutes before slicing. Serve with chopped green onions and sesame seeds on top.

Extra Tips:

For an even deeper flavor, consider marinating the chicken overnight. You can also adjust the level of spiciness by adding more or less gochujang according to your taste preference.

If you prefer a thicker sauce, you can remove the chicken after cooking and switch the Instant Pot to sauté mode to reduce the sauce further before serving. Enjoy your homemade Korean BBQ Chicken with a side of kimchi or a fresh salad!

Hearty Instant Pot Bibimbap (Mixed Rice Bowl)

Hearty Instant Pot Bibimbap (Mixed Rice Bowl) is a comforting and satisfying dish that brings together a vibrant mix of seasoned vegetables, protein, and rice, all topped with a fried egg and a drizzle of spicy gochujang sauce.

The Instant Pot not only simplifies the cooking process but also enhances the flavors, making this traditional Korean dish accessible even on busy weeknights. With its colorful presentation and varied textures, bibimbap is as pleasing to the eyes as it's to the palate.

This recipe allows you to customize your bibimbap with your choice of vegetables and proteins, whether you prefer tofu, beef, or chicken. The Instant Pot's steaming function helps to retain the nutrients in the vegetables while the rice cooks perfectly, resulting in a hearty meal that's both nutritious and delicious.

Serve it hot, and watch everyone delight in mixing the ingredients together to create their own perfect bowl.

Ingredients:

• 1 cup jasmine rice
• 1 1/2 cups water or vegetable broth
• 1 cup spinach, blanched and chopped
• 1 cup carrots, julienned
• 1 cup zucchini, julienned
• 1 cup mushrooms, sliced
• 1 cup bean sprouts
• 1 cup cooked protein (tofu, beef, chicken, etc.)
• 4 eggs
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons gochujang (Korean chili paste)
• Sesame seeds for garnish
• Green onions, sliced for garnish

Cooking Instructions:

1. Start by rinsing the jasmine rice under cold water until the water runs clear. Add the rinsed rice and water or vegetable broth to the Instant Pot. Close the lid and set it to pressure cook on high for 4 minutes. Once the cooking time is complete, allow for a natural pressure release for 10 minutes before manually releasing any remaining pressure.

2. While the rice is cooking, prepare the vegetables. In a large skillet over medium heat, add sesame oil and sauté the carrots, zucchini, and mushrooms until tender, about 5-7 minutes.

Stir in the blanched spinach and bean sprouts, cooking for an additional minute. Season with soy sauce and set aside. In a separate pan, fry the eggs sunny-side up or to your preferred doneness.

3. Once the rice is done, fluff it with a fork. To serve, place a generous scoop of rice in a bowl and arrange the sautéed vegetables and cooked protein on top. Finish with a fried egg, a drizzle of gochujang, and sprinkle with sesame seeds and green onions.

Extra Tips:

When making bibimbap, feel free to get creative with your vegetable choices; you can add bell peppers, radishes, or any seasonal vegetables you enjoy.

Preparing all the components in advance can save time, and you can easily reheat them when ready to serve. Remember to taste and adjust the seasoning to your liking, especially the gochujang, as some may prefer a spicier dish than others!

Enjoy this delightful mix of flavors and textures in your homemade bibimbap.

Frequently Asked Questions

Can I Use Frozen Ingredients in These Recipes?

Yes, you can use frozen ingredients in your recipes! Just remember that cooking times may vary. Adjust accordingly, and your dish will still turn out delicious. Enjoy experimenting with those frozen goodies in your cooking!

How Do I Adjust Cooking Times for Larger Portions?

When cooking larger portions, you've gotta adjust your times. Generally, increase cooking time by about 10-15 minutes, but always check for doneness. It's better to be safe than sorry, ensuring everything cooks perfectly.

What Side Dishes Pair Well With Korean Instant Pot Recipes?

You'll love pairing your Korean dishes with kimchi, steamed rice, or pickled vegetables. Try serving a revitalizing cucumber salad or spicy radish kimchi alongside. These sides complement the rich flavors and enhance your meal experience.

Are There Vegetarian Options for All These Recipes?

Yes, there are plenty of vegetarian options for these recipes! You can easily substitute meat with tofu, tempeh, or a variety of vegetables, ensuring you still enjoy delicious flavors while sticking to a vegetarian diet.

Can I Substitute Ingredients for Dietary Restrictions?

Just like a skilled artist mixing colors, you can substitute ingredients to fit your dietary restrictions. Feel free to experiment with alternatives that suit your needs while keeping the essence of the dish intact.