Melt in your mouth, super tender Korean-style beef that taste like an all day slow cook thanks to the pressure cooker! Instant Pot Korean Beef Tacos are a touch spicy, a hint of sweet with shredded brisket, crunchy kimchi and crushed peanuts stuffed inside warm tortillas.
- 2 lbs boneless brisket point cut
- 1/4 cup soy sauce
- 2 tablespoons chili garlic sauce
- 2 tablespoons ginger paste
- 2 tablespoons brown sugar
- 2 cloves garlic
- 3 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 1/4 cup water
- shredded tuscan kale or pickled cabbage
- chopped scallions
- crushed peanuts
- chipotle dressing or sriracha mayo
- 1/4 cup mayonnaise
- 1 to 2 teaspoons sriracha adjust to your spice preference
- 1/8 teaspoon granulated garlic
- Prep the beef: Trim the brisket of any thick pieces of fat on the outside and slice into 3″ strips. Place the beef in the instant pot.
- In a small bowl, whisk together the soy sauce, chili garlic sauce, ginger paste, brown sugar, garlic, sesame oil, rice vinegar and water. Pour over the brisket slices.
- Pressure cook the meat: Close the pressure cooker and set the vent to seal. Cook on high pressure (manual) for 50 minutes. Quick release the steam and transfer the brisket to a cutting board to shred. Reduce the remaining sauce in the Instant Pot on sauté for 10 minutes. Turn off the heat and add the shredded beef back to the sauce.
- Warm tortillas and drizzle with sriracha mayo or chipotle dressing (see notes). Layer with kale, kimchi, beef, sprinkle with crushed peanuts, chopped scallions.
- For the sriracha mayo: Combine ingredients in a small bowl and stir until thoroughly mixed. Add more or less sriracha based on your preference for heat – 1 teaspoons is a hint of spice, 2 teaspoons is noticeable heat.
- Beef Options: Traditional Korean bbq beef uses a rib-eye or sirloin cut. If using rib eye or sirloin, reduce the pressure cook time to 45 minutes. For short ribs, flank steak or skirt steak, cook 25 minutes.
- Slow Cooker Option: Convert this recipe to slow cooker method by cooking on low for 6 to 8 hours.
- Sauces: On the tacos, I like a little creamy sauce. Sriracha mayo is my go to, because it’s so easy to make but I also really love the chipotle dressing from Whole Foods when I’m trying to save time.
- Category: Instant Pot
- Method: Instant Pot
- Cuisine: Asian Inspired
Keywords: instant pot beef tacos, instant pot Korean tacos, pressure cooker Korean tacos, Korean BBQ tacos