Instant Pot Korean Beef Tacos

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.

Course Instant Pot

Cuisine Asian Inspired

Keyword instant pot beef tacos, instant pot Korean tacos, Korean BBQ tacos, pressure cooker Korean tacos

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 385kcal

Author Lauren

Ingredients

Korean-style Beef:

2 lbs boneless brisket point cut
¼ 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
¼ cup water

Taco Necessities:

tortillas
shredded tuscan kale or pickled cabbage
kimchi
chopped scallions
crushed peanuts
chipotle dressing or sriracha mayo

Sriracha mayo

¼ cup mayonnaise
1 to 2 teaspoons sriracha adjust to your spice preference
⅛ teaspoon granulated garlic

Instructions

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.

Notes

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.

Nutrition