These Asian-style street tacos start in the Instant Pot® with tender beef cooked in soy sauce, brown sugar, and ginger. Serve with tortillas.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion and cook until soft, about 5 minutes. Add garlic and ginger and cook until aromatic, about 30 seconds more. Deglaze the pot with vinegar and scrape the bottom. Add chuck pieces, brown sugar, soy sauce, sesame oil, chile-garlic paste, salt, and black pepper.

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  • Close and lock the lid; be sure vent is closed. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove beef and shred.

Nutrition Facts

241 calories; 15 g total fat; 54 mg cholesterol; 516 mg sodium. 12.5 g carbohydrates; 13.9 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/25/2019
Everything was great with this except for the cooking time. The meat was still slightly tough and would not shred. I stuck it in for 15 more minutes and that turned out perfectly. I recommend setting your time for 1 hour instead of 45 minutes. Read More
(3)
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/25/2019
Everything was great with this except for the cooking time. The meat was still slightly tough and would not shred. I stuck it in for 15 more minutes and that turned out perfectly. I recommend setting your time for 1 hour instead of 45 minutes. Read More
(3)
Rating: 4 stars
01/25/2019
Everything was great with this except for the cooking time. The meat was still slightly tough and would not shred. I stuck it in for 15 more minutes and that turned out perfectly. I recommend setting your time for 1 hour instead of 45 minutes. Read More
(3)
Rating: 5 stars
02/17/2019
This was outstanding! Both sons were home so I made a double batch. After reading another review I made sure to cut all the pieces no bigger than my fist and I set the cooker for 53 minutes. We all inhaled it. It fell apart easily but still had some texture. I could have poured the broth in a mug and gulped it down. Can t recommend this one enough. Read More
(1)
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Rating: 5 stars
01/06/2020
I cut the roast into smaller pieces (2"x2") put salt and pepper on meat browned meat prior to deglazing the pot with the rice vinegar. With the smaller pieces 45 min was good cooking time. Read More
Rating: 4 stars
05/13/2019
This one's a keeper. Due to allergies I had to leave out the garlic chili sauce but otherwise I stuck to the recipe with extra cooking time. I served it with Thai Chili sauce and broccoli slaw with a Mandarin-Ginger dressing. Read More
Rating: 5 stars
03/18/2020
I did not have any sesame oil, but I didn't miss it. This was delicious and super easy! Read More
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Rating: 4 stars
02/27/2019
well I hate to say it but I haven t made this recipe yet I actually have a question for you this isn t your usual taco type dinner. korean food is a totally different flavor profile. so..... I have to ask..... Read More