These flavorful tacos bring the bold, savory taste of Korean BBQ right to your dinner table in no time. Using the Instant Pot makes this recipe quick and easy, perfect for a weeknight meal everyone will love.
Start by turning on your Instant Pot and setting it to the sauté mode. Melt the butter, then add the chopped onion and cook it until it’s soft and translucent, about 5 minutes. Toss in the garlic and ginger and cook for another 30 seconds until fragrant. Pour in the vinegar to deglaze the pot, scraping up any browned bits from the bottom.
Next, add the chuck beef pieces along with the brown sugar, soy sauce, sesame oil, chile-garlic paste, salt, and black pepper. Give everything a good stir to combine. Close the lid, lock it in place, and make sure the vent is sealed. Set the pot to high pressure and cook for 45 minutes. Keep in mind it will take around 10 to 15 minutes for the pressure to build.
When the cooking time is up, carefully release the pressure using the quick-release method. Once the steam stops and the pin drops, open the lid. Take the beef out and shred it with two forks before serving.
- Use thinly sliced beef or pork for the best texture and faster cooking.
- Sauté the onions and garlic directly in the Instant Pot before adding the meat to boost flavor.
- Let the pressure release naturally for a few minutes to keep the meat tender and juicy.
This dish combines the bold, savory flavors of Korean BBQ with the convenience of an Instant Pot. It’s quick to prepare, making it perfect for busy weeknights. The tender, juicy meat and vibrant seasonings bring a delicious twist to classic tacos.
Serve these tacos with fresh cilantro, sliced green onions, and a drizzle of spicy mayo or gochujang sauce. Add a side of pickled vegetables or a simple cabbage slaw for extra crunch and brightness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the meat moist. You can also freeze the cooked filling for up to 2 months; thaw in the fridge before reheating.
