23 Delicious Korean Instant Pot Recipes for Busy Weeknights

You’re in for a treat! Imagine whipping up mouthwatering Korean dishes in your Instant Pot on even the busiest weeknights. From spicy Kimchi Jjigae to savory Bulgogi, these 23 recipes bring the vibrant flavors of Korea right to your table with minimal fuss. Perfect for when you crave something deliciously different but short on time. Let’s dive into these easy, flavor-packed meals that’ll have everyone asking for seconds!

Instant Pot Korean Beef Bulgogi

This Instant Pot Korean Beef Bulgogi brings bold flavors to your table in minutes. Tender slices of beef soak up a savory-sweet marinade, perfect for busy weeknights.

Ingredients

• 1.5 lbs beef sirloin, thinly sliced
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 1/2 cup water
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper to make the marinade.
2. Add beef slices to the marinade, ensuring each piece is coated. Let it sit for 10 minutes.
3. Set the Instant Pot to ‘Saute’ mode and heat vegetable oil.
4. Add marinated beef to the pot, reserving the marinade. Saute for 3 minutes until lightly browned.
5. Pour reserved marinade and water into the pot, stirring to combine.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
7. Once done, perform a quick release. Tip: For thicker sauce, set to ‘Saute’ and simmer for 2-3 minutes.
8. Garnish with green onions and sesame seeds before serving.

Melt-in-your-mouth beef with a glossy, flavorful glaze pairs wonderfully with steamed rice or lettuce wraps. The sesame seeds add a nutty crunch, elevating the dish’s texture.

Korean Instant Pot Chicken and Rice

Rustle up a comforting meal with this Korean Instant Pot Chicken and Rice, blending savory flavors and tender textures in one pot. Perfect for busy weeknights, it’s a fuss-free dish that delivers big on taste.

Ingredients

– 1.5 lbs chicken thighs, boneless and skinless
– 1 cup jasmine rice
– 1.5 cups water
– 3 tbsp soy sauce
– 2 tbsp gochujang
– 1 tbsp sesame oil
– 1 tbsp minced garlic
– 1 tsp ginger, grated
– 1/2 cup carrots, diced
– 1/2 cup green onions, sliced
– 1 tbsp sesame seeds

Instructions

1. Turn the Instant Pot to sauté mode and heat sesame oil.
2. Add chicken thighs, browning each side for 3 minutes. Tip: Don’t overcrowd the pot for even browning.
3. Stir in garlic and ginger, cooking for 30 seconds until fragrant.
4. Mix in soy sauce, gochujang, and water, scraping the bottom to deglaze.
5. Add rice and carrots, ensuring they’re submerged in the liquid. Tip: Rinse rice beforehand to remove excess starch.
6. Secure the lid, set to high pressure for 10 minutes, then natural release for 5 minutes. Tip: Avoid quick release to keep rice fluffy.
7. Open the lid, fluff rice with a fork, and mix in green onions.
8. Serve sprinkled with sesame seeds. Chicken turns out succulent, with rice absorbing all the rich, spicy flavors. Try it with a side of kimchi for an extra kick.

Instant Pot Korean Pork Belly

Dive into the rich flavors of this Instant Pot Korean Pork Belly, a dish that combines tender meat with a savory-sweet glaze. Perfect for a quick weeknight dinner or a weekend feast.

Ingredients

• 2 lbs pork belly, sliced into 1-inch pieces
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp sesame oil
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 1/2 cup water
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Set the Instant Pot to ‘Saute’ mode. Add sesame oil and heat for 1 minute.
2. Add pork belly pieces. Cook until lightly browned, about 3 minutes per side. Tip: Do not overcrowd the pot to ensure even browning.
3. In a bowl, mix soy sauce, brown sugar, gochujang, garlic, and ginger. Pour over pork belly.
4. Add water to the pot. Stir to combine all ingredients.
5. Close the lid. Set to ‘Manual’ high pressure for 25 minutes.
6. Once done, allow natural pressure release for 10 minutes. Tip: This helps the meat absorb more flavor.
7. Quick release any remaining pressure. Open the lid carefully.
8. Set the Instant Pot back to ‘Saute’ mode. Simmer the sauce until thickened, about 5 minutes. Tip: Stir occasionally to prevent burning.
9. Garnish with green onions and sesame seeds before serving.

Tender and flavorful, this pork belly melts in your mouth with a perfect balance of sweet and spicy. Serve it over steamed rice or with a side of kimchi for an authentic Korean meal.

Korean Instant Pot Spicy Tofu Stew

Perfect for a quick, flavorful meal, this Korean Instant Pot Spicy Tofu Stew combines heat and heartiness in minutes.

Ingredients

• 1 tbsp sesame oil
• 1 tbsp minced garlic
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 4 cups vegetable broth
• 1 cup sliced mushrooms
• 1 cup diced zucchini
• 14 oz firm tofu, cubed
• 2 tbsp soy sauce
• 1 tbsp sugar
• 2 green onions, sliced

Instructions

1. Set the Instant Pot to ‘Saute’ mode. Heat 1 tbsp sesame oil for 1 minute.
2. Add 1 tbsp minced garlic, 1 tbsp gochujang, and 1 tbsp gochugaru. Saute for 30 seconds until fragrant.
3. Pour in 4 cups vegetable broth, stirring to dissolve the pastes.
4. Add 1 cup sliced mushrooms and 1 cup diced zucchini. Stir to combine.
5. Place 14 oz cubed firm tofu into the pot. Do not stir to keep tofu intact.
6. Add 2 tbsp soy sauce and 1 tbsp sugar. Stir gently.
7. Secure the lid. Set to ‘Manual’ high pressure for 5 minutes.
8. Quick release pressure. Stir in 2 sliced green onions.
9. Tip: For a thicker stew, let it sit for 5 minutes before serving.
10. Tip: Adjust spice level with more or less gochugaru.
11. Tip: Serve with a side of steamed rice to balance the heat.

Aromatic and boldly spicy, this stew offers a silky tofu texture against the crisp vegetables. Try topping with a soft-boiled egg for extra richness.

Instant Pot Korean Short Ribs

Overwhelmed by dinner plans? Instant Pot Korean Short Ribs deliver bold flavors with minimal effort. This dish combines tender meat with a savory-sweet glaze, perfect for busy weeknights.

Ingredients

– 3 lbs beef short ribs
– 1 cup soy sauce
– 1/2 cup brown sugar
– 1/4 cup rice vinegar
– 2 tbsp sesame oil
– 4 cloves garlic, minced
– 1 tbsp ginger, grated
– 1/2 cup water
– 2 green onions, sliced
– 1 tbsp sesame seeds

Instructions

1. Turn the Instant Pot to ‘Sauté’ mode. Add sesame oil and heat for 1 minute.
2. Add short ribs to the pot. Brown on all sides for 3 minutes per side. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove ribs and set aside. Drain excess fat from the pot.
4. Add garlic and ginger to the pot. Sauté for 30 seconds until fragrant.
5. Pour in soy sauce, brown sugar, rice vinegar, and water. Stir to combine.
6. Return ribs to the pot, coating them in the sauce. Tip: Layering ribs evenly helps them cook uniformly.
7. Secure the lid and set to ‘High Pressure’ for 35 minutes.
8. Allow natural release for 10 minutes, then quick release remaining pressure.
9. Remove ribs and skim fat from the sauce. Tip: For a thicker sauce, simmer on ‘Sauté’ mode for 5 minutes.
10. Serve ribs drizzled with sauce, garnished with green onions and sesame seeds.
Enjoy the melt-in-your-mouth texture and rich, umami-packed flavor. Pair with steamed rice and pickled vegetables for a complete meal.

Korean Instant Pot Bibimbap

Oven-baked Korean Instant Pot Bibimbap brings the vibrant flavors of Korea to your table with minimal effort. Perfect for busy weeknights, this dish is a colorful, nutritious one-pot meal.

Ingredients

– 1 cup short-grain white rice
– 1 1/4 cups water
– 1 tbsp sesame oil
– 1 tbsp vegetable oil
– 2 cups spinach
– 1 cup carrots, julienned
– 1 cup shiitake mushrooms, sliced
– 1 cup bean sprouts
– 2 eggs
– 2 tbsp gochujang
– 1 tbsp soy sauce
– 1 tsp sugar
– 1/2 tsp minced garlic

Instructions

1. Rinse 1 cup short-grain white rice under cold water until the water runs clear.
2. Add the rinsed rice and 1 1/4 cups water to the Instant Pot. Secure the lid and set to Manual High Pressure for 3 minutes.
3. Once cooked, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
4. While the rice cooks, heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1 cup julienned carrots and sauté for 2 minutes until slightly soft.
5. In the same skillet, add 1 cup sliced shiitake mushrooms and sauté for another 2 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Blanch 2 cups spinach and 1 cup bean sprouts in boiling water for 30 seconds, then drain and rinse under cold water. Squeeze out excess water.
7. In a small bowl, mix 2 tbsp gochujang, 1 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp minced garlic to make the sauce.
8. Fry 2 eggs sunny-side up in the same skillet with 1 tbsp sesame oil.
9. To serve, place the cooked rice in a bowl, arrange the vegetables and egg on top, and drizzle with the sauce. Tip: Mix everything together before eating for the best flavor. Tip: For a crispy rice bottom, press the rice against the bowl before adding toppings.
Vibrant and hearty, this bibimbap offers a delightful mix of textures, from the creamy egg yolk to the crunchy vegetables. Serve with extra gochujang on the side for those who love a spicy kick.

Instant Pot Korean Army Stew

Busy weeknights call for hearty, one-pot meals like this Instant Pot Korean Army Stew. Packed with savory flavors and ready in minutes, it’s a crowd-pleaser.

Ingredients

• 1 tbsp sesame oil
• 1 cup sliced spam
• 1 cup sliced hot dogs
• 1 cup kimchi, chopped
• 4 cups chicken broth
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 cups instant ramen noodles
• 1 cup sliced American cheese
• 2 green onions, sliced

Instructions

1. Set the Instant Pot to ‘Saute’ mode. Heat 1 tbsp sesame oil for 2 minutes.
2. Add 1 cup sliced spam and 1 cup sliced hot dogs. Saute for 3 minutes until lightly browned.
3. Stir in 1 cup chopped kimchi. Cook for 2 minutes to release flavors.
4. Pour in 4 cups chicken broth, 2 tbsp gochujang, 1 tbsp soy sauce, and 1 tsp sugar. Stir well.
5. Secure the lid. Set to ‘Manual’ high pressure for 5 minutes. Quick release when done.
6. Add 2 cups instant ramen noodles. Submerge noodles in broth. Let sit for 3 minutes until tender.
7. Top with 1 cup sliced American cheese. Cover for 1 minute to melt.
8. Garnish with 2 sliced green onions before serving.

Spicy, savory, and slightly sweet, this stew has a rich umami depth. Serve with extra kimchi and a side of steamed rice for a complete meal.

Korean Instant Pot Kimchi Fried Rice

Ready to elevate your weeknight dinner? Korean Instant Pot Kimchi Fried Rice is a flavorful, one-pot wonder that’s both easy and satisfying.

Ingredients

• 1 tbsp sesame oil
• 1 cup diced onion
• 1 cup chopped kimchi
• 2 cups cooked white rice
• 1 tbsp gochujang
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 eggs
• 1 tbsp chopped green onion

Instructions

1. Set the Instant Pot to ‘Sauté’ mode. Heat 1 tbsp sesame oil for 1 minute.
2. Add 1 cup diced onion. Sauté for 2 minutes until translucent.
3. Stir in 1 cup chopped kimchi. Cook for 3 minutes to release flavors.
4. Add 2 cups cooked white rice, 1 tbsp gochujang, 1 tbsp soy sauce, and 1 tsp sugar. Mix well.
5. Press ‘Cancel’ to stop sautéing. Close the lid and set to ‘Manual’ for 3 minutes.
6. Quick release the pressure. Open the lid carefully.
7. Push the rice to one side. Crack 2 eggs into the pot. Scramble until just set, about 1 minute.
8. Mix everything together. Garnish with 1 tbsp chopped green onion.

Aromatic and slightly spicy, this dish has a perfect balance of tangy kimchi and savory rice. Serve with extra kimchi or a fried egg on top for added richness.

Instant Pot Korean Soy Garlic Chicken

Vibrant and flavorful, this Instant Pot Korean Soy Garlic Chicken is a weeknight savior. It’s a perfect blend of sweet, savory, and garlicky goodness.

Ingredients

• 2 lbs chicken thighs, boneless and skinless
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup water
• 1 tbsp sesame oil
• 1 tbsp minced garlic
• 1 tsp ginger, grated
• 1/2 tsp black pepper
• 1 tbsp sesame seeds
• 2 green onions, sliced

Instructions

1. Turn the Instant Pot to sauté mode. Add sesame oil and heat for 1 minute.
2. Add chicken thighs to the pot. Sear for 3 minutes on each side until golden brown.
3. In a bowl, mix soy sauce, brown sugar, water, minced garlic, grated ginger, and black pepper.
4. Pour the sauce over the chicken in the Instant Pot. Stir to coat evenly.
5. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
6. After cooking, let the pressure release naturally for 5 minutes, then quick release the remaining pressure.
7. Open the lid and stir the chicken. Turn to sauté mode again and cook for 2 minutes to thicken the sauce.
8. Sprinkle with sesame seeds and sliced green onions before serving.

Juicy and tender, the chicken absorbs the rich soy garlic sauce beautifully. Serve it over steamed rice or with a side of kimchi for an authentic Korean meal.

Korean Instant Pot Seafood Pancake

Craving a crispy, savory pancake packed with seafood? This Korean Instant Pot Seafood Pancake is your answer, ready in minutes with minimal fuss.

Ingredients

• 1 cup all-purpose flour
• 1 cup water
• 1 egg
• 1/2 tsp salt
• 1/2 cup shrimp, chopped
• 1/2 cup squid, chopped
• 2 green onions, sliced
• 2 tbsp vegetable oil

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup water, 1 egg, and 1/2 tsp salt until smooth.
2. Fold in 1/2 cup chopped shrimp, 1/2 cup chopped squid, and 2 sliced green onions into the batter.
3. Set your Instant Pot to sauté mode and heat 2 tbsp vegetable oil.
4. Pour the batter into the pot, spreading it evenly. Cook for 5 minutes until the edges start to crisp.
5. Carefully flip the pancake. Cook for another 5 minutes until golden and crispy.
6. Transfer to a cutting board. Slice into wedges and serve immediately.

Expect a crispy exterior with a tender, seafood-packed interior. Serve with a side of soy dipping sauce for an extra flavor kick.

Instant Pot Korean Braised Potatoes

Rustling up a side dish that’s both comforting and packed with flavor is easier than you think. Instant Pot Korean Braised Potatoes deliver a perfect balance of sweet, savory, and spicy in every bite.

Ingredients

• 1.5 lbs baby potatoes, halved
• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp gochujang
• 1/2 cup water
• 1 tbsp sesame oil
• 1 tsp sesame seeds
• 2 green onions, sliced

Instructions

1. Set the Instant Pot to ‘Saute’ and heat 1 tbsp vegetable oil.
2. Add 3 cloves minced garlic and saute for 30 seconds until fragrant.
3. Add 1.5 lbs halved baby potatoes and stir to coat with oil.
4. Mix in 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp gochujang, and 1/2 cup water.
5. Secure the lid, set to ‘Manual’ high pressure for 5 minutes.
6. Once done, quick release the pressure carefully.
7. Stir in 1 tbsp sesame oil and garnish with 1 tsp sesame seeds and 2 sliced green onions.

Enjoy the tender potatoes coated in a glossy, flavorful sauce. They’re perfect alongside grilled meats or as a hearty addition to your meal prep.

Korean Instant Pot Spicy Chicken Stew

Spicy Korean Instant Pot Spicy Chicken Stew brings heat and comfort in one pot. Perfect for weeknights, it’s fast, flavorful, and fuss-free.

Ingredients

• 2 lbs chicken thighs, boneless, skinless
• 1 cup potatoes, cubed
• 1 cup carrots, sliced
• 1/2 cup onion, chopped
• 3 cloves garlic, minced
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tsp sesame oil
• 2 cups chicken broth
• 1 tbsp vegetable oil

Instructions

1. Set Instant Pot to ‘Sauté’ mode. Heat 1 tbsp vegetable oil.
2. Add chicken thighs. Cook for 3 minutes per side until browned. Remove and set aside.
3. In the same pot, add onion and garlic. Sauté for 2 minutes until fragrant.
4. Stir in gochujang, soy sauce, sugar, and sesame oil. Cook for 1 minute.
5. Return chicken to pot. Add potatoes, carrots, and chicken broth.
6. Secure lid. Set to ‘Manual’ high pressure for 10 minutes.
7. Quick release pressure. Stir stew gently to combine.
8. Tip: For thicker sauce, set to ‘Sauté’ and simmer for 5 minutes.
9. Tip: Garnish with green onions and sesame seeds for extra flavor.
10. Tip: Serve with steamed rice to balance the spiciness.

Tender chicken and vegetables soak up the spicy, savory broth. Try topping with a soft-boiled egg for a creamy contrast.

Instant Pot Korean Glass Noodles

Unlock the flavors of Korea with this quick and satisfying Instant Pot Korean Glass Noodles recipe. Perfect for busy weeknights, it’s a one-pot wonder that delivers on taste and texture.

Ingredients

• 8 oz Korean glass noodles (dangmyeon)
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 clove garlic, minced
• 1 cup spinach
• 1 carrot, julienned
• 1/2 cup shiitake mushrooms, sliced
• 1 cup water
• 1 tbsp vegetable oil

Instructions

1. Turn the Instant Pot to sauté mode and heat 1 tbsp vegetable oil.
2. Add minced garlic, julienned carrot, and sliced shiitake mushrooms. Sauté for 2 minutes until slightly softened.
3. Add spinach and sauté for another 1 minute until wilted. Tip: Quickly wilting the spinach preserves its vibrant color.
4. Pour in 1 cup water, then add Korean glass noodles, ensuring they’re submerged.
5. Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes.
6. Once done, perform a quick release. Tip: Release the pressure immediately to prevent overcooking the noodles.
7. Open the lid and add soy sauce, sugar, and sesame oil. Stir well to combine. Tip: Adjust the seasoning now if needed, as the noodles absorb flavors quickly.
8. Serve hot, garnished with sesame seeds if desired.

Delight in the chewy texture of the noodles paired with the savory-sweet sauce. For a colorful presentation, serve alongside kimchi and a soft-boiled egg.

Korean Instant Pot Beef Bone Soup

Hungry for a comforting bowl of soup that’s both rich in flavor and easy to make? Korean Instant Pot Beef Bone Soup is your answer, combining tender beef bones with a savory broth in under an hour.

Ingredients

• 2 lbs beef bones
• 8 cups water
• 1 tbsp salt
• 1 tbsp soy sauce
• 1 tsp black pepper
• 4 cloves garlic, minced
• 1 inch ginger, sliced
• 2 green onions, chopped

Instructions

1. Rinse the beef bones under cold water to remove any impurities.
2. Place the bones in the Instant Pot and add 8 cups of water.
3. Set the Instant Pot to ‘Pressure Cook’ on high for 30 minutes.
4. Once done, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
5. Skim off any fat from the surface of the broth for a cleaner taste.
6. Add 1 tbsp salt, 1 tbsp soy sauce, 1 tsp black pepper, 4 cloves minced garlic, and 1 inch sliced ginger to the pot.
7. Set the Instant Pot to ‘Sauté’ and simmer the soup for 10 minutes to blend the flavors.
8. Garnish with 2 chopped green onions before serving.

Fragrant and deeply savory, this soup boasts a silky texture from the marrow-rich broth. Serve it with a side of steamed rice for a hearty meal that warms from the inside out.

Instant Pot Korean Egg Rolls

Perfect for a quick snack or appetizer, these Instant Pot Korean Egg Rolls pack a flavorful punch with minimal effort.

Ingredients

• 1 cup ground pork
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp garlic powder
• 1 tsp ginger powder
• 12 egg roll wrappers
• 1 cup water
• 2 tbsp vegetable oil

Instructions

1. Set the Instant Pot to ‘Saute’ mode. Add 1 tbsp vegetable oil.
2. Add ground pork to the pot. Cook for 5 minutes until browned.
3. Add shredded cabbage, carrots, soy sauce, sesame oil, garlic powder, and ginger powder. Stir well. Cook for 3 minutes.
4. Turn off the Instant Pot. Let the mixture cool for 5 minutes.
5. Place an egg roll wrapper on a flat surface. Spoon 2 tbsp of the mixture onto the center.
6. Fold the bottom corner over the filling. Fold in the sides. Roll tightly to seal. Use water to moisten the edges if needed.
7. Repeat with remaining wrappers and filling.
8. Clean the Instant Pot insert. Add 1 cup water and the trivet.
9. Arrange egg rolls on the trivet. Close the lid. Set to ‘Steam’ mode for 10 minutes.
10. Quick release the pressure. Carefully remove egg rolls.
11. Heat 1 tbsp vegetable oil in a pan over medium heat. Fry egg rolls for 2 minutes per side until golden.

Ultra-crispy on the outside with a juicy, savory filling, these egg rolls are a hit. Serve with a side of spicy mayo for an extra kick.

Korean Instant Pot Spicy Squid

Rarely does a dish combine speed, spice, and seafood as brilliantly as this one. Perfect for weeknights, it’s a fiery, flavorful escape in under 30 minutes.

Ingredients

– 1 lb squid, cleaned and sliced into rings
– 2 tbsp gochujang (Korean chili paste)
– 1 tbsp soy sauce
– 1 tbsp sugar
– 2 cloves garlic, minced
– 1 tbsp sesame oil
– 1/2 cup water
– 1 green onion, sliced
– 1 tsp sesame seeds

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the sesame oil for 2 minutes.
2. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Stir in the gochujang, soy sauce, and sugar, mixing well for 1 minute.
4. Add the squid rings and water, stirring to coat the squid evenly.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ for 3 minutes.
6. Once done, perform a quick release by turning the valve to ‘Venting’.
7. Open the lid, stir the squid, and let it sit for 2 minutes to thicken the sauce.
8. Garnish with sliced green onion and sesame seeds before serving.

Vibrant and tender, the squid absorbs the spicy-sweet sauce beautifully. Serve it over steamed rice or with a side of crisp vegetables for a balanced meal.

Instant Pot Korean Sweet Potato Noodles

Fancy a quick, flavorful meal? Instant Pot Korean Sweet Potato Noodles are your answer, blending sweet, spicy, and savory in minutes.

Ingredients

• 1 cup Korean sweet potato noodles
• 2 cups water
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp sugar
• 1 clove garlic, minced
• 1 green onion, sliced
• 1 tsp sesame seeds

Instructions

1. Add 1 cup Korean sweet potato noodles and 2 cups water to the Instant Pot.
2. Secure the lid and set the Instant Pot to Manual High Pressure for 3 minutes.
3. Once done, quick release the pressure. Tip: For al dente noodles, reduce cooking time by 1 minute.
4. Drain noodles and rinse under cold water to stop cooking. Set aside.
5. In a bowl, mix 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp gochujang, 1 tsp sugar, and 1 clove minced garlic.
6. Toss the noodles in the sauce until evenly coated. Tip: Adjust gochujang for more or less heat.
7. Garnish with 1 sliced green onion and 1 tsp sesame seeds before serving. Tip: Toast sesame seeds for extra flavor.

Enjoy the chewy texture and bold flavors of these noodles. Serve them chilled for a refreshing summer dish or warm for comfort.

Korean Instant Pot Braised Tofu

Deliciously simple, this Korean Instant Pot Braised Tofu brings bold flavors to your table with minimal effort. Perfect for busy weeknights, it’s a hearty dish that satisfies.

Ingredients

• 1 block firm tofu
• 2 cups vegetable broth
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp gochujang
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Press the tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.
2. Set the Instant Pot to ‘Sauté’ and heat the sesame oil. Add garlic and ginger, sauté for 1 minute until fragrant.
3. Add tofu cubes, brown slightly for 2 minutes, stirring gently to avoid breaking.
4. Mix in vegetable broth, soy sauce, brown sugar, and gochujang. Stir well to combine.
5. Secure the lid, set to ‘Manual’ high pressure for 5 minutes. Quick release pressure when done.
6. Garnish with green onions and sesame seeds before serving.

Hearty and flavorful, the tofu absorbs the rich sauce, offering a perfect balance of sweet and spicy. Serve over steamed rice or with a side of kimchi for an authentic Korean meal.

Instant Pot Korean Corn Cheese

Never underestimate the power of a simple dish to bring comfort. Instant Pot Korean Corn Cheese combines sweet corn with creamy, cheesy goodness in minutes.

Ingredients

• 2 cups frozen corn kernels
• 1 cup shredded mozzarella cheese
• 1/2 cup mayonnaise
• 1/4 cup cream cheese
• 1 tbsp sugar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 tbsp unsalted butter
• 1 tbsp chopped green onions

Instructions

1. Turn the Instant Pot to sauté mode. Add 1 tbsp unsalted butter to melt.
2. Add 2 cups frozen corn kernels. Sauté for 3 minutes until slightly softened.
3. Mix in 1/2 cup mayonnaise, 1/4 cup cream cheese, 1 tbsp sugar, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper. Stir well to combine.
4. Layer 1 cup shredded mozzarella cheese on top. Do not stir.
5. Close the lid. Set to manual high pressure for 2 minutes.
6. Quick release the pressure. Open the lid carefully.
7. Garnish with 1 tbsp chopped green onions before serving.

Unbelievably creamy with a slight crunch from the corn, this dish is a crowd-pleaser. Serve it straight from the Instant Pot for a warm, gooey experience or pair with crispy toast for contrast.

Korean Instant Pot Spicy Pork Stew

Spicy Korean pork stew is a hearty, flavorful dish perfect for busy weeknights. Serve it with steamed rice for a complete meal.

Ingredients

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 1 tbsp vegetable oil
• 1 cup onion, sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp sugar
• 2 cups chicken broth
• 1 cup potatoes, cubed
• 1 cup carrots, sliced
• 1 cup zucchini, sliced
• 1 tbsp sesame oil
• 1 tbsp sesame seeds

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the vegetable oil.
2. Add the pork shoulder and brown on all sides, about 5 minutes.
3. Add the onion, garlic, and ginger. Sauté for 2 minutes until fragrant.
4. Stir in the gochujang, soy sauce, and sugar until the pork is evenly coated.
5. Pour in the chicken broth and scrape the bottom to deglaze.
6. Add the potatoes, carrots, and zucchini. Stir to combine.
7. Secure the lid and set the Instant Pot to ‘Manual’ for 15 minutes on high pressure.
8. Once done, allow a natural release for 10 minutes, then quick release the remaining pressure.
9. Stir in the sesame oil and sprinkle with sesame seeds before serving.

Delightfully tender pork melts in your mouth, while the vegetables soak up the spicy, savory broth. For an extra kick, add a drizzle of chili oil on top.

Instant Pot Korean Vegetable Pancakes

Ever crave a crispy, savory pancake but dread the mess? Instant Pot Korean Vegetable Pancakes deliver with minimal cleanup.

Ingredients

– 1 cup all-purpose flour – 1 cup water – 1 egg – 1/2 tsp salt – 1 cup mixed vegetables (carrots, zucchini, onions), finely chopped – 2 tbsp vegetable oil – 1/4 cup scallions, chopped

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup water, 1 egg, and 1/2 tsp salt until smooth. Tip: Let the batter rest for 10 minutes for lighter pancakes. 2. Stir in 1 cup mixed vegetables and 1/4 cup scallions into the batter. 3. Set the Instant Pot to ‘Saute’ and add 1 tbsp vegetable oil. Heat until shimmering. 4. Pour 1/4 cup batter into the pot, spreading it thinly. Cook for 3 minutes until edges crisp. Tip: Press down gently for even browning. 5. Flip the pancake and cook for another 3 minutes. Repeat with remaining batter, adding oil as needed. Tip: Keep cooked pancakes warm in a 200°F oven. 6. Serve hot with a dipping sauce of your choice. Lightly crispy outside with a tender, veggie-packed center, these pancakes are a versatile side or snack. Layer them with a fried egg for a hearty breakfast twist.

Korean Instant Pot Ginseng Chicken Soup

Filling and comforting, this Korean Instant Pot Ginseng Chicken Soup is a must-try for anyone looking for a hearty meal. Perfect for chilly days or when you need a boost.

Ingredients

• 1 whole chicken (about 3-4 lbs)
• 1 cup sweet rice
• 4 cups water
• 1 tbsp salt
• 1 tbsp minced garlic
• 1 tsp black pepper
• 1 ginseng root
• 4 dried jujubes
• 1 tbsp sesame oil

Instructions

1. Rinse the sweet rice under cold water until the water runs clear. Soak for 30 minutes, then drain.
2. Stuff the chicken cavity with the soaked sweet rice, minced garlic, and ginseng root. Secure the legs with kitchen twine.
3. Place the chicken in the Instant Pot. Add water, dried jujubes, salt, and black pepper.
4. Close the lid and set the valve to sealing. Cook on high pressure for 30 minutes.
5. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
6. Carefully remove the chicken and place it on a serving dish. Drizzle with sesame oil before serving.

You’ll love the tender chicken and the aromatic, slightly sweet broth. Serve with a side of kimchi for an extra kick.

Instant Pot Korean Stir-Fried Octopus

Perfect for a quick, flavorful dinner, this Instant Pot Korean Stir-Fried Octopus brings the heat with minimal effort.

Ingredients

• 1 lb octopus, cleaned and cut into bite-sized pieces
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1/2 cup water
• 1 green onion, sliced
• 1 tsp sesame oil
• 1 tsp sesame seeds

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the vegetable oil.
2. Add the garlic and ginger, sauté for 30 seconds until fragrant.
3. Add the octopus pieces, stirring to sear lightly, about 2 minutes.
4. Mix in gochujang, soy sauce, and sugar until the octopus is evenly coated.
5. Pour in water, secure the lid, and set to ‘Manual’ for 5 minutes at high pressure.
6. Once done, quick release the pressure and open the lid carefully.
7. Stir in green onions, sesame oil, and sesame seeds.
8. Serve immediately for the best texture and flavor.

Kick up the presentation by serving it over steamed rice with a side of kimchi. The octopus turns out tender yet slightly chewy, with a bold, spicy-sweet sauce that clings perfectly.

Conclusion

So, there you have it—23 mouthwatering Korean Instant Pot recipes to spice up your busy weeknights! Whether you’re craving something spicy, sweet, or savory, this list has got you covered. We’d love to hear which recipes become your go-to favorites, so don’t forget to leave a comment below. And if you found this roundup helpful, why not share the love on Pinterest? Happy cooking!

Bella Bacinos