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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 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 385kcal
Author Lauren


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
  • 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.


Calories: 385kcal | Carbohydrates: 20g | Protein: 27g | Fat: 21g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 956mg | Potassium: 445mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg