Instant Pot Korean Beef Tacos
Instant Pot Korean Beef Tacos
- The Marinade
- 14-15 ounce can of pears, fully drained OR 2 Anjou pears, peeled and cored (NOTE: If using canned pears, try to get the ones with no sugar added or in lite syrup – although it doesn’t matter much since we are draining them)
- 6 cloves garlic, smashed
- 1 1/4 ounce knob of ginger, peeled and cut into small chunks (you can also use 2-3 tablespoons minced or squeeze ginger instead)
- 1/2 cup low-sodium soy sauce or tamari or coconut aminos
- 1/4 cup light or dark brown sugar
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 2 teaspoons sesame oil (any kind)
- 1 teaspoon fish sauce (optional, and don’t mind the pungent scent. It adds incredible flavor once in the sauce)
- The Beef:
- 3 pounds chuck roast, cut into large chunks
- The Tacos (all optional):
- Tortillas or taco shells (any kind, I used an enchilada size that was half corn and half flour)
- Sriracha Mayo (mix 1/4 cup mayo with 1 tablespoons Sriracha)
- Kimchi (Korean fermented cabbage)
- Crushed peanuts
- Crispy wontons
Don’t have time or forgot to marinate the meat in the fridge? NO PROBLEM! While marinating the meat isn’t a requirement for an absolutely amazing end result, it DOES add more flavor into the beef itself. Think of doing this extra step as an extra flavor bomb. My suggestion is to simply make the marinade, pour it over the beef in the freezer bag and pop it in the fridge just before bed. Then, by dinner (or lunch) time the next day, simply dump the meat and marinade into the pot to cook and it’s done!
Chuck roast cooks down and 3 pounds of meat will feed four hearty appetites. If you wish to double to 6 pounds, go for it! Same cook time but only add an additional half of the amount of the marinade ingredients, not double. It makes a ton as is once the meat cooks and releases its own juices into the sauce!
While I listed my favorite topping, you can top this taco however you wish. Or forget the taco and serve over nachos or over a salad! The beef itself is the star!
- Add the pears, garlic, ginger, soy sauce, brown sugar, honey, hoisin sauce, sesame oil and fish sauce (if using) to a food processor or blender. Blend until it’s become a purée.
- Place the chunks of chuck meat into a gallon freezer bag and pour the marinade all over it. Squeeze the air out of the bag as you seal it and place it in the fridge to marinate for 8-24 hours (See yellow “Jeffrey Sez” section).
- When ready to cook, dump the beef and all the marinade to the Instant Pot. Hit Manual or Pressure Cook at High Pressure for 35 minutes. When done, allow a 10-minute natural release (meaning you do nothing for 10 minutes). Once those 10 minutes have passed, follow with a quick release.
- Using tongs, transfer the beef to a bowl and use two forks to shred apart, which will happen with barely any effort since it will be so tender. Ladle in 1-2 spoonfuls of the broth/sauce into the shredded beef for additional flavor and to keep it moist.
- Assemble your tacos as you see fit and enjoy! I like to schmear on some of the Sriracha mayo, top with the beef, kimchi and peanuts and then roll it up and munch away!