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Instant Pot® Korean Beef Tacos

Prep Time5 mins
Cook Time35 mins
Servings: 4
Calories: 542kcal
Author: Amanda

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
  • 8  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!