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Meal Prep Instant Pot Korean Beef Bowls | Get Inspired Everyday!

Meal Prep Instant Pot Korean Beef Bowls

  • Author: Kari
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 8 servings 1x


Super easy to make and perfect for meal prepping!



1 Teaspoon dried onion granules

1 Tablespoon toasted sesame oil

1/2 cup coconut aminos

2 Tablespoons minced ginger

4 cloves garlic, minced

1 pear (7oz) cored and cut into 1″ chunks, 1 1/2 cups (frozen or canned works too)

1/2 Teaspoon ground black pepper

1 1/2 Teaspoons red pepper flakes

2 pounds ground beef

To Serve:

12 cups mixed greens per person

24 Tablespoons Korean kimchi per person

1/41/3 cup dry white rice per person, steamed, omit for paleo and Whole30

2 Tablespoons sriracha mayo per person, make the mayo with chili sauce recommended in the recipe to be Whole30

12 Tablespoons thinly sliced green onions per person

sesame seeds


Place the onion granules, sesame oil, coconut amino, ginger, garlic, pear, and black pepper into a blender and blend until smooth. Add the red pepper flakes and blend on low just to combine.

Using the sauté function on the Instant Pot, cook the ground beef breaking it up into small bits. When no pink remains, turn off the Instant Pot and pour in the sauce. Use a metal spatula or spoon to scrape up any browned bits from the bottom.

Secure the lid, set the Instant Pot to sealing, and pressure cook for 5 minutes. After the cooking time is up, use the quick release function. When the Instant Pot is safe to open, turn on the sauté function again and simmer until the beef has just a bit of sauce around it. Season to taste and serve immediately.

To cook on the stove top, make the sauce and set it aside. Then sauté the beef in a large skillet over high heat. When it’s no longer pink, pour in the sauce and bring it to a simmer. Continue to cook at a simmer until most of the sauce has been absorbed by the meat. Season to taste and serve.

We like to place a pile of greens into a bowl, followed by kimchi, and steam rice. Then top with the Korean beef and sriracha mayo to taste. Sprinkle with sesame seeds, green onions, and enjoy.

Cool whatever extra beef you have and freeze it as part of meal prep for another day.


The beef portion of this recipe makes 8 servings, so it’s perfect for serving half and freezing the other half. In the serving suggestions, I’ve listed what we use per person, that way you can adapt this recipe to feed as many as you’d like.

Keywords: Paleo, Gluten Free, Dairy Free, Whole30 option