The Ultimate Instant Pot Kimchi Beef Stew (Kimchi Jjigae)

Imagine a stew that is fiery, funky, deeply savory, and profoundly comforting, all at once. That, my friends, is the soul-warming magic of Kimchi Jjigae, and today we’re making it unbelievably fast and easy in the Instant Pot. This isn’t just a meal; it’s a vibrant, fragrant hug in a bowl, perfect for chasing away the chill on a cold, rainy day.

I promise you, there is no greater feeling than opening your Instant Pot to the incredible aroma of this spicy, savory stew. The beef becomes melt-in-your-mouth tender, the kimchi softens into savory bliss, and the broth is a perfectly balanced explosion of spicy, sour, and umami. It’s a dish that is both thrillingly bold and deeply nourishing.

Get ready to discover your new favorite way to make this Korean classic. This is a recipe that will make you crave rainy days.

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Why This Will Be Your Go-To Instant Pot Stew!

You are going to be completely blown away by how much flavor is packed into this quick and easy stew. It’s a weeknight winner for so many reasons:

• Incredibly Fast, Deep Flavor: The Instant Pot works magic, tenderizing the beef and melding the complex flavors of kimchi, gochujang, and aromatics in just 15 minutes of pressure cooking.
• A Perfect “Dump and Go” Recipe: This is a true one-pot wonder. Simply combine all the main ingredients in the Instant Pot, set it, and walk away.
• The Ultimate Comfort Food: This stew is the very definition of comfort. It’s warm, spicy, savory, and guaranteed to soothe your soul on a chilly day.
• Great for Using Leftover Kimchi: This recipe is the best way to use up older, more fermented (“sour”) kimchi. The older the kimchi, the deeper and more delicious the flavor of your stew will be!
• Hearty and Satisfying: With tender chunks of beef, savory mushrooms, and silky tofu, this is a complete and satisfying meal that will leave you feeling full and happy.

Recipe Snapshot

Your Shopping List for This Flavor-Packed Stew

This recipe uses a powerhouse of Korean pantry staples to create its signature bold flavor.

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→ For the Stew

• 1 pound beef → A fatty cut like chuck, cut into 2-inch cubes, will become the most tender.
• 2 cups prepared kimchi → The star of the show! Older, more sour kimchi is ideal for the best flavor.
• 2 cups water → The base of our flavorful broth.
• 1 cup chopped yellow onions → Adds a savory, sweet foundation.
• 1 cup dried shiitake mushrooms → These add an incredible, deep umami flavor to the stew.
• 1 tablespoon minced garlic & 1 tablespoon minced fresh ginger → The essential aromatic duo.
• 1 tablespoon toasted sesame oil → For a nutty, fragrant finish.
• 1 tablespoon dark soy sauce → Lends a deep, savory, umami saltiness.
• 1 tablespoon gochugaru (Korean ground red pepper) → Provides a clean, smoky heat. You can substitute with ½ tsp cayenne pepper.
• 1 tablespoon gochujang (Korean red chile paste) → Adds spicy, sweet, and funky fermented notes.
• ½ teaspoon sugar → Just a touch to balance the sourness of the kimchi.
• Salt → To taste.

→ For Serving

• ½ cup sliced scallions → For a fresh, sharp bite.
• 8 ounces semi-firm tofu → Cut into cubes. A classic addition that soaks up the flavorful broth.

Let’s Make Kimchi Jjigae! Your Step-by-Step Guide

Ready for the easiest, most rewarding stew of your life? Let’s get that Instant Pot ready.

Part 1: The “Dump and Go” Prep

1. Combine Everything: This is the easy part! In the inner pot of your Instant Pot, combine the beef cubes, kimchi, water, chopped onions, dried shiitake mushrooms, minced garlic, minced ginger, sesame oil, soy sauce, gochugaru, gochujang, and sugar. Give it all a good stir to mix everything together.

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Part 2: Pressure Cook to Perfection

2. Set the Instant Pot: Secure the lid on the pot and make sure the pressure-release valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the pot to HIGH pressure for 15 minutes.
3. Natural Pressure Release: Once the 15-minute cooking time is complete, do not touch the pot. Allow the pressure to release naturally. This can take anywhere from 15 to 25 minutes. This slow release is crucial for ensuring the beef is perfectly tender.

Part 3: Finish and Serve

3. Final Touches: Once the pressure pin has dropped, carefully open the lid. The aroma will be incredible! Give the stew a stir and taste the broth. Season with salt as needed—the amount will depend on the saltiness of your kimchi and soy sauce.
4. Add Tofu and Scallions: Gently stir in the sliced scallions and the cubed tofu. The residual heat of the stew will warm them through perfectly in just a minute or two.
5. Serve Hot: Ladle the hot, fragrant stew into warm bowls and enjoy immediately, preferably with a side of steamed rice.

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Instant Pot Kimchi Beef Stew (Kimchi Jjigae)

This spicy, fragrant Instant Pot Kimchi Beef Stew (Kimchi Jjigae) is the ultimate Korean comfort food, made easy! Tender beef, funky kimchi, and savory mushrooms meld into a deeply flavorful broth in just 15 minutes of pressure cooking.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course, Stew

Cuisine: Korean

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound beef (preferably a fatty cut), cut into 2-inch cubes
• 2 cups prepared kimchi older, sour kimchi is best
• 2 cups water
• 1 cup chopped yellow onions
• 1 cup dried shiitake mushrooms
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1 tablespoon toasted sesame oil
• 1 tablespoon dark soy sauce
• 1 tablespoon gochugaru (Korean ground red pepper) or 1/2 tsp cayenne pepper
• 1 tablespoon gochujang (Korean red chile paste)
• 1/2 teaspoon sugar
• as needed Salt
• 1/2 cup sliced scallions, for serving
• 8 ounces semi-firm tofu, cubed for serving

Equipment

• Instant Pot

Method

 

1. In the inner pot of the Instant Pot, combine the beef, kimchi, water, onions, mushrooms, garlic, ginger, sesame oil, soy sauce, gochugaru, gochujang, and sugar. Stir to combine.
2. Secure the lid and close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 15 minutes.
3. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released naturally (about 15-25 minutes).
4. Carefully open the lid. Taste the broth and season with salt as needed.
5. Gently stir in the sliced scallions and the cubed tofu. The residual heat will warm them through. Serve immediately.

Notes

Nutrition Information: Nutrition facts are an estimate and should only be used as an approximation.

Use Old Kimchi: For the most authentic and deepest flavor, use kimchi that is well-fermented and sour.

Natural Release is Key: Do not quick release the pressure. The natural release process is essential for making the beef tender.

Add Tofu Last: Stir in the delicate tofu at the very end to prevent it from breaking apart.

WiseRecipes’ Top Tips for Perfect Kimchi Jjigae

These simple secrets will ensure your stew is packed with authentic, delicious flavor every time.

1. Use “Old” Kimchi. This is the number one secret to truly amazing Kimchi Jjigae. The older, more fermented, and sourer your kimchi is, the more complex and deep the flavor of your stew will be. If your kimchi is fresh, you can leave the jar on the counter for a day to help it ferment a bit more.
2. Choose a Fatty Cut of Beef. While you can use leaner cuts, a fatty cut like beef chuck is ideal for pressure cooking. The fat and connective tissue will melt during cooking, resulting in incredibly tender, melt-in-your-mouth pieces of beef.
3. Don’t Skip the Dried Shiitakes. While fresh mushrooms are good, dried shiitake mushrooms are an umami powerhouse. They rehydrate in the broth, releasing an intensely savory, meaty flavor that adds incredible depth to the stew.
4. The Natural Release is Crucial. Be patient and let the Instant Pot release its pressure naturally. A quick release can cause the meat to seize up and become tough. The slow, natural release allows the muscle fibers to relax, guaranteeing tender beef.
5. Add Tofu at the End. Tofu is delicate. If you add it before pressure cooking, it will completely disintegrate. Stirring it in at the end allows it to warm through while maintaining its silky, soft texture.

Keep It Fresh! Storing Your Kimchi Stew

This stew is a meal prep dream, as the flavors only get better with time.

• Refrigerator: Allow the stew to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 5 days. The flavor will be even more intense and delicious on day two!
• Freezing: This stew freezes exceptionally well. Let it cool completely, then portion it into freezer-safe containers or zip-top bags. It can be frozen for up to 3 months. For best results, freeze it without the tofu, and add fresh tofu when you reheat. Thaw overnight in the refrigerator before gently reheating on the stovetop or in the microwave.

FAQs: Your Kimchi Jjigae Questions, Answered!

What are gochugaru and gochujang? Where can I find them?

Gochugaru is Korean red pepper powder, which has a unique smoky, sweet, and moderately spicy flavor. Gochujang is a thick, fermented Korean red chile paste that is savory, sweet, and spicy. Both are essential for authentic Korean flavor and can be found in most Asian markets or in the international aisle of larger grocery stores.

Is this stew very spicy?

As written, it has a pleasant, medium level of heat. The spice level can vary greatly depending on the spiciness of your kimchi and gochujang. If you are sensitive to heat, you can reduce the amount of gochugaru or choose a mild kimchi to start.

Can I use a different protein?

Absolutely! Pork, particularly fatty pork belly or shoulder, is a very traditional and delicious choice for Kimchi Jjigae. If using pork, the cooking time in the Instant Pot remains the same.

Do I have to use an Instant Pot?

While the Instant Pot makes it incredibly fast, you can make this on the stovetop. Simply combine all the ingredients in a large Dutch oven, bring to a boil, then reduce the heat to a low simmer. Cover and cook for at least 1.5 to 2 hours, or until the beef is very tender. You may need to add a bit more water as it cooks.

Final Thoughts: Your New Favorite Comfort Stew

There is nothing quite like the bold, soul-soothing power of a perfectly made Kimchi Jjigae. It’s a dish that awakens the senses and warms you from the inside out. This Instant Pot version makes it easier than ever to enjoy this incredible Korean classic any night of the week. I hope it becomes your go-to recipe for rainy days, too. Happy cooking!