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Instant Pot Korean Beef Tacos
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Prep Time
15m
Cook Time
45m
Total Time
1h
This Instant Pot Korean Beef Tacos recipe combines tender top sirloin with a flavorful blend of pear, ginger, garlic, soy sauce, and brown sugar. Topped with cilantro, peanuts, kimchi or slaw, and drizzled with sriracha mayo or yum yum sauce, these tacos are a delicious fusion of Korean and Mexican flavors.
Ingredients
Steps
Nutrition Facts
Ingredients
Servings:
8
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
For The Korean Beef
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories546kcal27%
-
Fat15g0%
-
Saturated Fat4g0%
-
Carbohydrates63g3%
-
Fiber3g0%
-
Sugar49g2%
-
Protein42g2%
-
Cholesterol76mg3%
-
Sodium1,009mg50%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Slow Cooker: 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.
Stovetop:If you want to make this on the stovetop, I recommend slicing the meat thinly and following these directions for super quick and yummy beef.
Cuts of Meat: Chuck roast can work, but I found that even with some trimming, it still had too much fat for my liking. Top sirloin is a little more spendy, but I love it in this recipe because there is less fat to work around and you really just get the awesomeness of the beef.
Marinating:If you have time to marinate the meat, DO IT. It really enhances the flavor of the meat to let it all kinda hang out together with the sauce for a while. If you don’t have time, no biggie. I usually don’t have time either, and I’d still give it 5/5 for flavor.
As written, you’ll have double the sauce you need! So save the remaining sauce (fridge or freezer) for a super fast and easy Round Two of your Korean Beef Tacos. LUCKYYYY.
Freezer Meal Version
Stovetop:If you want to make this on the stovetop, I recommend slicing the meat thinly and following these directions for super quick and yummy beef.
Cuts of Meat: Chuck roast can work, but I found that even with some trimming, it still had too much fat for my liking. Top sirloin is a little more spendy, but I love it in this recipe because there is less fat to work around and you really just get the awesomeness of the beef.
Marinating:If you have time to marinate the meat, DO IT. It really enhances the flavor of the meat to let it all kinda hang out together with the sauce for a while. If you don’t have time, no biggie. I usually don’t have time either, and I’d still give it 5/5 for flavor.
As written, you’ll have double the sauce you need! So save the remaining sauce (fridge or freezer) for a super fast and easy Round Two of your Korean Beef Tacos. LUCKYYYY.
Freezer Meal Version