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Pressure Cooker Korean Beef Cheeks with Mushrooms

Pressure Cooker Korean Beef Cheeks with Mushrooms

Gluten free, grain free, paleo, slow cooker option
Pressure Cooker Korean Beef Cheeks with Mushrooms is the perfect winter dish with tons of flavour packed in to the gravy. See notes for  a slow cooker (crock pot option).
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Course: Dinner
Cuisine: Korean
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Slow Cooker (Crockpot) cook time: 8 hours
Total Time: 1 hour 35 minutes
Servings: 4 serves
Author: Allison Jones



  • 5 cm (2 inch) piece of ginger
  • 6 garlic cloves
  • 1 ripe pear
  • 2 medium brown/yellow onions
  • 2/3 cup water
  • 1/2 cup tamari sauce or coconut aminos for strict Paleo
  • 1/2 cup apple sauce sweetened or unsweetened
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar use coconut vinegar or apple cider vinegar for strict Paleo
  • 1/2 teaspoon cooking salt

Remaining ingredients

  • 1 kg (2 lb.) beef cheeks

To serve

  • 4 purple flesh or white flesh sweet potatoes
  • 10 white mushrooms
  • 1 tablespoon olive oil
  • Half bunch coriander cilantro
  • 1 green onion stalk


  • Peel the garlic and ginger. Grate the ginger. Peel, core and chop the pear; peel and roughly chop the onions.
  • Place all the sauce ingredients in the food processor or blender and blend until smooth.
  • Trim the beef cheeks of as much fat as possible.
  • Pour the sauce mixture in to the inner bowl of the pressure cooker and then place the beef cheeks on top and submerge them a little - you want to ensure that the sauce is always in contact with the bottom of the bowl.
  • For an electric pressure cooker/multicooker, close the lid and seal the vent. Use the manual option to set to high pressure for 80 minutes and then set it to start.
  • For a stovetop pressure cooker, lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure, and cook for 80 minutes.
  • While the beef cheeks are cooking, cook the sweet potato. Peel, chop and steam before mashing with some butter, ghee or oil and a little salt.
  • Towards the end of the cooking time, slice the mushrooms and then brown them in a pan with some oil. Slice the green onion in to thin slices, wash the coriander and pick the leaves to use as a garnish.
  • Once the beef cheeks have finished cooking, allow the pressure to release naturally for 10 minutes and then release any remaining pressure (for a stovetop pressure cooker, you can do this by running it under cold water. Do not do this for an electric cooker!)
  • Remove the beef cheeks and set aside. If necessary cut in to smaller pieces depending on how many serves you would like.
  • To serve, place beef cheeks in serving bowls with re-heated sweet potato. Pour the sauce around the beef cheeks and potato, place mushrooms and garnishes on top.


I am confident this recipe can be made in a slow cooker (crock pot) if that's the equipment you have. I suggest adding 1 extra cup of water, cook on low for 8 hours (leave the cheeks whole after trimming the fat) and then reduce the sauce if necessary at the end (after removing the meat).
Equipment: food processor or blender, pressure cooker or slow cooker, knife, chopping board, measuring cups and spoons, silicon spatula.
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