For an extra layer of flavor, consider marinating the chuck roast in the soy sauce, brown sugar, sesame oil, and chile-garlic paste mixture for at least 2 hours, or even overnight, before cooking. The sauce in the Instant Pot® can be thickened after shredding the beef. Select the 'Sauté' function again and simmer the sauce for a few minutes until it reaches your desired consistency. Warm the tortillas before filling them with the Korean BBQ beef. This will make them more pliable and enhance their flavor. Get creative with your toppings! Sesame seeds, sliced green onions, kimchi, and a drizzle of sriracha mayo add a delightful finishing touch.
Instant Pot® Korean BBQ Tacos
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING12 People
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VIEWS29
Embark on a culinary journey to the vibrant streets of Asia with these tantalizing tacos. Tender beef, infused with the rich umami of soy sauce, the sweetness of brown sugar, and the zing of ginger, is cooked to perfection in your Instant Pot®. A symphony of flavors awaits, ready to be cradled in warm tortillas.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol54 mg
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Fiber0 g
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Protein14 g
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Saturated Fat6 g
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Sodium516 mg
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Sugar10 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepEngage the 'Sauté' function on your multi-functional pressure cooker (e.g., Instant Pot®). Add butter and sauté the sliced onion until softened and translucent (approximately 5 minutes). Introduce the minced garlic and grated ginger, cooking until their fragrant aromas fill your kitchen (about 30 seconds).
02
StepDeglaze the pot with rice vinegar, ensuring to scrape up any flavorful browned bits from the bottom.
03
StepIncorporate the chuck roast pieces, brown sugar, soy sauce, sesame oil, chile-garlic paste, salt, and pepper. Stir well to coat the beef evenly.
04
StepSecure the lid, ensuring the vent is sealed. Select 'High Pressure' and set the timer for 45 minutes. Allow 10-15 minutes for the pressure to build.
05
StepOnce the cooking cycle is complete, carefully perform a quick pressure release (approximately 5 minutes), following the manufacturer's instructions. Unlock and remove the lid.
06
StepRemove the beef from the pot and shred it using two forks. The meat should be incredibly tender and easily pulled apart.
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RECIPE REVIEWS
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Jackeline Gerhold
Jun 28, 2025I added a splash of rice wine vinegar for extra tang. It was a hit!
Berniece Feeney
Jun 28, 2025Next time, I'm going to try adding some diced bell peppers and mushrooms to the Instant Pot for extra veggies.
Tianna Bosco
Jun 17, 2025These tacos are a game-changer! My family loved them.
Leone Walsh
Jun 13, 2025Absolutely delicious! The beef was so tender and flavorful. I will definitely be making this again.
Coralie Flatley
Jun 5, 2025I used flour tortillas and topped them with kimchi and sriracha mayo. So good!
Kobe Nader
May 21, 2025The spice level was perfect for me, but my kids preferred it with a little less chile-garlic paste.
Margarita Fay
Apr 20, 2025This recipe is a keeper! Thanks for sharing!
Lillian Torp
Mar 23, 2025So easy to make and the perfect weeknight meal. The Instant Pot makes it so quick!
Herta Larson
Feb 23, 2025I was skeptical about cooking beef in the Instant Pot, but this recipe proved me wrong. The beef was fall-apart tender!