THE RECIPE JOURNAL · Main Course
Instant Pot® Korean BBQ-Style Tacos
Get ready to enjoy bold, savory flavors with a quick and easy twist on a classic favorite. These tacos come together effortlessly in the Instant Pot, making weeknight dinners both delicious and stress-free.
FROM THE KITCHEN • Instant Pot® Korean BBQ-Style Tacos
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by setting your Instant Pot to the sauté mode. Melt the butter and toss in the chopped onion, cooking it until it’s nice and soft, which should take about 5 minutes. Then add the garlic and ginger, stirring 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 along with the brown sugar, soy sauce, sesame oil, chile-garlic paste, salt, and pepper. Give everything a good stir to combine.
02
Step 2
Lock the lid in place and make sure the vent is sealed. Set the pot to cook on high pressure for 45 minutes. It’ll take around 10 to 15 minutes for the pressure to build before the timer starts. When the cooking time is up, carefully release the pressure using the quick-release method. Once it’s safe to open, remove the lid and take out the beef. Shred it up, and you’re ready to assemble your tacos!
Why you’ll love it
These tacos combine bold Korean flavors with the ease of an Instant Pot. The result is tender, juicy meat with a perfect balance of sweet and savory. It’s a quick way to enjoy a delicious meal that feels special but doesn’t take hours to prepare.
How to serve
Serve with fresh toppings like shredded cabbage, sliced green onions, and a drizzle of spicy mayo or sriracha. Add a side of pickled vegetables or kimchi to enhance the Korean flavors and balance the richness of the meat.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to avoid drying out the meat. The meat also freezes well for up to 2 months—thaw overnight in the fridge before reheating.
