flavorful tacos bring the best of Korean BBQ right to your kitchen with minimal effort. Using the Instant Pot makes cooking tender, juicy meat quick and easy, perfect for a tasty weeknight meal.
Prep Time15 min
Cook Time1 hr
Total Time1 hr 15 min
Difficulty
Hard
Cooking Advice
Use thinly sliced beef for the best texture and quick cooking.
Brown the meat before pressure cooking to enhance flavor.
Let the pressure release naturally for a more tender result.
Ingredients
0/10
What Makes This Recipe Special
These tacos combine the rich, smoky flavors of Korean BBQ with the convenience of the Instant Pot®. They offer a perfect balance of sweet, spicy, and savory tastes that are sure to satisfy any craving. Plus, they come together quickly, making them ideal for a weeknight meal or casual gathering.
Step 1
Turn on your Instant Pot and setting it to the sauté mode. Melt the butter, then add the chopped onion and cook until it’s nice and soft, about 5 minutes. Toss in the garlic and ginger and cook for another 30 seconds until fragrant. Pour in the vinegar to deglaze the pot, scraping up any browned bits from the bottom. Add the beef chunks along with the brown sugar, soy sauce, sesame oil, chile-garlic paste, salt, and pepper.
Step 2
Close the lid, making sure the vent is sealed, and set the pot to cook on high pressure for 45 minutes. It’ll take about 10 to 15 minutes to build up pressure before the timer starts. When the cooking time is up, carefully release the pressure using the quick-release method.
Step 3
Once the pressure is fully released, open the lid and take the beef out. Shred it with two forks, and you’re ready to assemble your tacos!
94
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
How To Plate This Dish
Serve with fresh cilantro, sliced green onions, and a drizzle of spicy mayo or sriracha. Add pickled vegetables or a side of kimchi to bring out authentic Korean flavors. Warm corn or flour tortillas work great to hold all the delicious fillings.
Storing Food Safely
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the meat. For longer storage, freeze the cooked beef in portions and thaw overnight before reheating.
Frequently Asked Questions
Can I use a different cut of beef instead of chuck roast?
Yes, brisket or short ribs work well, but cooking time may vary slightly.
How do I prevent the meat from sticking to the Instant Pot?
Make sure to deglaze the pot with vinegar and scrape up browned bits before pressure cooking.
Can I make this recipe without an Instant Pot?
Yes, you can slow cook the beef on low for 6-8 hours until tender.
How spicy is the chile-garlic paste in this recipe?
It adds a mild to moderate heat, but you can adjust the amount to your taste.
What can I use if I don’t have seasoned rice vinegar?
Regular rice vinegar or apple cider vinegar are good substitutes.
Should I use quick release or natural release for the pressure?
Use quick release as instructed to prevent overcooking the beef.
How do I store leftover shredded beef?
Keep leftovers in an airtight container in the fridge for up to 4 days.
Can I freeze the cooked beef for later use?
Yes, store it in a freezer-safe container for up to 3 months.
This simple and flavorful burger combines ground chicken with hearty chickpeas for a healthy twist on a classic favorite. Perfect for a quick weeknigh...
Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
