instant pot beef kimchi stew with tofu

Name: Instant Pot Beef Kimchi Stew With Tofu
Prep time: 10 min
Cook time: 25 min
Yield: 4
Cuisine: Korean
Ingredients: 2 cup(s) Kimchi, chopped; 2 pound(s) beef chuck, cut into cubes; 1 tablespoon(s) olive oil; 6 clove(s) garlic, minced; 2 cup(s) beef broth; 1 tablespoon(s) soy sauce; 1 tablespoon(s) Gochujang sauce; 1/2 cup(s) brown sugar; 8 ounce(s) tofu, cut into squares; 3 - scallions, chopped; 0 - black pepper, to taste

1 Pinch 1 Photo

barbara lentz

beulah, MI

Updated on May 28, 2025

This is a quick stew with robust flavors and textures.

Rate

prep time 10 Min

cook time 25 Min

method Pressure Cooker/Instant Pot

yield 4 serving(s)

Ingredients

2 cups Kimchi, chopped
2 pounds beef chuck, cut into cubes
1 tablespoon olive oil
6 cloves garlic, minced
2 cups beef broth
1 tablespoon soy sauce
1 tablespoon Gochujang sauce
1/2 cup brown sugar
8 ounces tofu, cut into squares
3 - scallions, chopped
0 - black pepper, to taste

How To Make instant pot beef kimchi stew with tofu

Step 1

Select sauté and add the olive oil. Add the meat and brown on all sides. Add the garlic and cook 1 minute.

Step 2

Add the kimchi, beef broth, soy sauce, gochujang, and brown sugar.
Step 3

Secure the lid and pressure cook for 20 minutes. Quick release and carefully open the pot.
Step 4

Select sauté and add the tofu and scallions. Cook 5 minutes. Taste and add the black pepper.
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