Table of Contents
Introduction
Looking for a bold and comforting meal that comes together fast? This Instant Pot Kimchi Jjigae might just become your favorite Korean comfort food. Packed with spicy fermented kimchi, tender beef cubes, and earthy shiitake mushrooms, this stew delivers rich, savory flavor in every bite. Thanks to the Instant Pot, what used to take hours now takes minutes—without sacrificing authenticity. In this article, you’ll learn the story behind this hearty dish, why it’s ideal for busy nights, and how to make it perfectly every time. Let’s bring warmth, spice, and a little Korean flair into your kitchen.
Instant Pot Kimchi Jjigae: Korean Comfort in One Pot
- Total Time: 40 minutes
- Yield: 6 1x
Description
A bold, spicy, and deeply savory Korean stew made effortlessly in the Instant Pot.
Ingredients
- 2 cups (230 g) Kimchi
- 1 pound (453.59 g) beef cubes
- 1 cup (160 g) Onion, diced
- 1 cup (28 g) Dried Shiitake Mushrooms
- 1 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
- 1 Tbsp Sesame Oil
- 1 Tbsp dark soy sauce
- 1 Tbsp Gochugaru or 1/2 tsp cayenne
- 1 Tbsp gochujang
- 1/4 tsp Splenda or 1/2 tsp sugar
- 2 cups (500 g) Water
- Kosher Salt to taste
- 1/2 cup (50 g) Chopped Scallions
- 1 cup (248 g) firm tofu, cubed
Instructions
- Add all ingredients except tofu and scallions to Instant Pot.
- Pressure cook on High for 15 minutes.
- Allow 5-minute natural release, then quick release.
- Open lid, add tofu and scallions.
- Stir, taste, and adjust seasoning.
- Serve hot with rice.
Notes
For spicier stew, increase gochugaru.
Use aged kimchi for more depth.
Add tofu only after pressure cooking to retain texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Courses, Soups
- Method: Instant Pot
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg
The Story Behind My Instant Pot Kimchi Jjigae
Where My Love for Kimchi Jjigae Began
There’s something unmistakably cozy about a pot of steaming kimchi jjigae. Growing up near Germany’s Black Forest, I was surrounded by hearty stews and rustic traditions—but my mom had a way of sneaking the world onto our plates. One night, it was Korean. I was maybe twelve, and she had come home from a cultural event with a jar of fermented kimchi. She mixed it into a soup with beef and tofu, and I remember being stunned by its sour heat and depth.
That flavor stayed with me through diner shifts in the U.S. and into my own kitchen here in New York. When I got my first Instant Pot, it didn’t take long before I started thinking: could I recreate that bold Korean stew in a fraction of the time?
Spoiler: I could.
Why Instant Pot Kimchi Jjigae is a Weeknight Winner
This Instant Pot Kimchi Jjigae recipe is all about balancing bold flavors with ease. You toss everything in—kimchi, beef, mushrooms, garlic, and gochujang—then let the Instant Pot work its magic. In just 15 minutes of pressure, you get a stew that tastes like it simmered for hours. The beef becomes rich and tender, and the kimchi transforms the broth into something you want to sip by the spoonful.
If you love one-pot meals, you’ll also enjoy the Instant Pot Chicken and Rice Soup for its simplicity or this flavorful Instant Pot Lasagna Soup when you’re craving Italian comfort with minimal cleanup.
Whether you’re new to Korean flavors or a lifelong fan, this stew delivers. And the best part? No babysitting the stove.
Building Flavor in Instant Pot Kimchi Jjigae
The Essential Ingredients That Define This Dish
The soul of Instant Pot Kimchi Jjigae lies in its fermented base—kimchi. You’ll want well-aged kimchi for that deep, sour funk that truly shines in stew form. Combine that with tender beef cubes—preferably a fatty cut like chuck roast—and you’ve got the hearty depth that sets this dish apart. Don’t forget the dried shiitake mushrooms; they rehydrate during cooking and infuse the broth with earthy umami.
Aromatics are crucial: garlic, ginger, and onion provide the backbone of flavor. Gochugaru (Korean red pepper flakes) brings smoky heat, while gochujang delivers a sweet-spicy punch and beautiful body to the soup. A splash of dark soy sauce adds complexity, and sesame oil gives the stew a subtle toasted finish.
All these ingredients pressure cook together beautifully, making Instant Pot Kimchi Jjigae a fantastic one-pot option that’s as nutritious as it is bold.
Smart Substitutions Without Losing the Essence
Need to make Instant Pot Kimchi Jjigae with what you have on hand? No problem. If you’re short on beef, pork belly or even leftover shredded chicken work in a pinch. For a vegetarian twist, double the mushrooms and swap in firm tofu as your protein base. You can skip the sugar altogether or use a low-carb sweetener like Splenda for a keto-friendly version.
Gochugaru can be swapped with a pinch of cayenne pepper, but go slow—it’s hotter. As for gochujang, if unavailable, try a mix of miso paste and a touch of chili sauce.
For more creative Instant Pot twists, check out this Keto Chicken Fajita Soup or the wildly flavorful Instant Pot Birria for another cultural deep-dive.
With these ingredients or substitutions, your Instant Pot Kimchi Jjigae will always satisfy.
How to Make Instant Pot Kimchi Jjigae
Step-by-Step Cooking Method
The beauty of Instant Pot Kimchi Jjigae is in its simplicity. Once your ingredients are prepped, the process couldn’t be easier. Start by layering the beef cubes at the bottom of the Instant Pot. Add kimchi, onion, garlic, ginger, and the mushrooms on top. Then stir in the sesame oil, gochugaru, soy sauce, gochujang, and your sweetener of choice.
Pour in the water and give everything a gentle stir to mix. Lock the lid and set your Instant Pot to High Pressure for 15 minutes. Once it’s done, allow a 5-minute natural release, then do a quick release to let out remaining steam. Open the lid, add in your tofu cubes and chopped green onions, then stir.
Taste and adjust seasoning—some kimchi is saltier than others. You might want an extra pinch of kosher salt or another dash of gochugaru if you love more heat.
The result? A rich, spicy, slightly sour stew that’s packed with bold flavor and nourishing comfort in every spoonful.
Pro Tips for Best Results
For best texture, use firm tofu and add it only after pressure cooking. This keeps it from breaking down. Likewise, slice green onions just before serving so they stay crisp and fragrant. Don’t skip the sesame oil—it adds a nutty finish that balances the dish beautifully.
Storing leftovers? This Instant Pot Kimchi Jjigae gets even better the next day. Store it in an airtight container and reheat gently for deeper flavor.
If you’re in the mood for something creamy next, you’ll love this Marry Me Chicken in the Instant Pot. Or try this comforting Instant Pot Dill Pickle Soup for another twist on classic stew.
Serving, Storage & Nutrition Tips for Instant Pot Kimchi Jjigae
How to Serve Instant Pot Kimchi Jjigae
Instant Pot Kimchi Jjigae is best served piping hot, straight from the pot. Traditionally, it’s paired with steamed white rice, which balances the spicy, sour broth beautifully. A side of pickled radishes or seasoned spinach makes for a satisfying Korean-style meal.
Want to elevate it a bit? Serve the stew in a stone bowl to keep it bubbling at the table. Garnish with extra green onions, a sprinkle of sesame seeds, or a soft poached egg right on top. These additions add texture and richness, especially if your stew leans spicy.
This recipe yields about six hearty portions—perfect for a family meal or meal prepping lunches for the week. You can pair it with lighter dishes like Instant Pot Cabbage for added vegetables or keep it cozy with a bowl of Instant Pot Yellow Rice as a flavorful base.
Storing and Reheating
Leftover Instant Pot Kimchi Jjigae is a treat. The flavors deepen as it sits overnight, making your next bowl even more satisfying. Store in airtight containers for up to four days in the fridge or freeze for up to two months.
To reheat, simply warm on the stovetop or microwave until steaming. If the broth has thickened, stir in a splash of water to loosen it up. Tofu and mushrooms reheat well without becoming mushy, which makes this a forgiving, make-ahead meal.
With around 200 calories per serving, this dish is as nutrient-packed as it is comforting. It delivers protein, probiotics from kimchi, and natural umami—all made easy thanks to your Instant Pot.
FAQs About Instant Pot Kimchi Jjigae
What type of kimchi works best for kimchi jjigae?
The best kimchi for Instant Pot Kimchi Jjigae is well-fermented, tangy kimchi—ideally aged at least a week. Fresh kimchi won’t have the same depth or punchy flavor.
Can I make kimchi jjigae vegetarian or vegan?
Absolutely. Replace beef with extra mushrooms or tofu, and use vegetable broth instead of water. Make sure your kimchi is vegan-friendly—it often contains fish sauce or shrimp paste.
Is Instant Pot Kimchi Jjigae too spicy?
Not necessarily. The spice level depends on your kimchi and how much gochugaru or gochujang you add. Start mild and adjust to taste. A dash of sugar or tofu can mellow out the heat.
How do I store and reheat leftovers?
Let your stew cool, then store in airtight containers in the fridge for up to 4 days or freeze for up to 2 months. Reheat on the stove or microwave, adding a splash of water if needed.
Conclusion: A Bowl of Bold, Fast-Comfort
Instant Pot Kimchi Jjigae is the kind of dish that hits every note—spicy, savory, tangy, and nourishing. Whether you’re cooking for the family or meal-prepping for the week, this recipe delivers serious flavor with minimal effort. With rich beef, earthy mushrooms, and fermented heat from the kimchi, every spoonful brings warmth and depth. Plus, your Instant Pot makes it fast enough for busy nights.
So, next time you want something comforting but exciting, grab your kimchi, press a few buttons, and enjoy this bold Korean classic at your own table.
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