Beef, Recipe

Instant Pot® Korean Beef Tacos

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Sweet and salty, tender, and juicy, these beef tacos are something you need to try. There are so many flavors packed into this recipe that you are going to start drooling when you smell the aromas coming from your Instant Pot®. What is especially great is that this perfectly cooked beef is fantastic all on its own- it really doesn’t need any side dishes to go with it! However, pack it into a flour tortilla or a crunchy taco shell and you will have a tasty and convenient meal in just a matter of minutes! While it makes look like a lot of ingredients, you can prepare this recipe in about 5 minutes and then walk away while your instant pot does all the work. The result is pure perfection.

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Instant Pot® Korean Beef Tacos

Amanda
Prep Time 5 mins
Cook Time 35 mins
Servings 4
Calories 542 kcal

Equipment

  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • Cutting Board
  • Chef’s Knife
  • Rubber Spatula or Spoon
  • Two Forks

Ingredients
  

  • 1.5 Pounds  Beef Chuck
  • 0.5 cup  Red Onion
  • 0.5 cup  Sugar
  • 1 Tbsp  Molasses
  • 0.5 Cup  Soy Sauce
  • 6 Cloves  Garlic
  • 2 tsp  Dried Ginger
  • 3 Tbsp  Rice Vinegar
  • 2 Teaspoons  Sesame Seeds
  • 0.25 tsp  Salt
  • 0.25 tsp  Ground Black Pepper
  • 0.5 pepper, seeds removed Jalapeno
  • Corn Tortillas

Instructions
 

  • Dice the red onion, garlic, and jalapeno and place inside the Instant Pot®. Add all of the remaining ingredients as well.
  • Stir the ingredients briefly and then place the lid on the Instant Pot® and set the steam valve to “seal”. Press the “manual” button and then set the timer for 35 minutes. The Instant Pot® will take about 10 minutes to get up to pressure and begin counting down the time so be patient if you don’t immediately hear your meat cooking, it just needs to heat up!
  • Once the Instant Pot® is done cooking, let it naturally release the pressure for 10 minutes (this means just let you Instant Pot® sit there, don’t touch it!) and then open the steam valve to release the remaining pressure. Open the pot and then shred the beef with two forks.
  • Serve while hot on top of taco shells or on its own!

Are you a Korean beef taco lover now? Surely this recipe won you over and you are already planning on when you can make it again. Let us know how much you loved this recipe in the comments below!

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About Amanda

My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

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