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.
Instant Pot Korean Beef Tacos Image
Recipe Options

Ingredients

Servings: 8
Scale:
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0.25
0.5
1
2
3
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6

For The Korean Beef

Steps

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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

Nutrition Facts

  • Calories
    546kcal
    27%
  • Fat
    15g
    0%
  • Saturated Fat
    4g
    0%
  • Carbohydrates
    63g
    3%
  • Fiber
    3g
    0%
  • Sugar
    49g
    2%
  • Protein
    42g
    2%
  • Cholesterol
    76mg
    3%
  • Sodium
    1,009mg
    50%
Percent Daily Values are based on a 2,000 calorie diet.
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