Instant Pot Korean Beef Tacos
Total Time
1 hour
Prep Time
15 mins
Cook Time
45 mins
Rating
4.8 out of 5 stars
(98)
Ingredients
8 servings
- 14 ounce can pears, drained (fresh pears work, too)
- 1 two-inch knob of fresh ginger
- 4 cloves garlic
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 tsp sesame oil
- 2 lbs. top sirloin
- chopped cilantro
- chopped peanuts
- kimchi or slaw of some sort
- sriracha mayo or yum yum sauce
- flour tortillas
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Preparation
Step 1
Make the sauce: Pulse pears, ginger, garlic, soy sauce, sesame oil, and brown sugar until mostly smooth. Reserve half for later use.
Step 2
Cook the meat: Trim any fat off the meat and cut into a few large chunks. Place in an Instant Pot and cover with half of the sauce. Cook on high pressure (manual) for 45 minutes. Release steam and shred the meat in the Instant Pot with two forks.
Step 3
Tacos: Fill each tortilla with beef, cilantro, peanuts, kimchi, and spicy mayo.
Step 4
Save recipe for the next time?
Chef's notes
If you want to make this in the slow cooker, follow the same directions but cook the meat on high for 3-5 hours, or low for 6-8 hours.
If you want to make this on the stovetop, slice the meat thinly and follow these directions for quick beef.
Chuck roast can work, but it might have too much fat. Top sirloin is preferred for less fat and more beef flavor.
Marinating enhances flavor, but it's optional.
You'll have double the sauce needed. Save the rest for another use.
