INSTANT POT KOREAN TACOS RECIPES

Name: Instant Pot™ Korean Beef Tacos
Prep time: 30 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Korean
Ingredients: 2 lb trimmed boneless beef sirloin steak, cut in 1-inch cubes; 1 teaspoon toasted sesame oil; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon vegetable oil; 3/4 cup Progresso™ beef flavored broth (from 32-oz carton); 1/4 cup orange juice; 1/4 cup soy sauce; 2 tablespoons packed brown sugar; 1 tablespoon finely chopped garlic; 1 tablespoon finely chopped gingerroot; 1 medium tart green apple, peeled, cored and chopped; 1/2 cup mayonnaise; 2 tablespoons lime juice; 1 tablespoon Sriracha sauce; 1 package (10 oz) shredded cabbage (about 4 cups); 2 tablespoons sliced green onions; 1 package Old El Paso™ Soft Tortilla Bowls (8 boats), heated as directed on package; 3 tablespoons cilantro leaves

INSTANT POT™ KOREAN BEEF TACOS RECIPE - TABLESPOON.COM

Instant Pot™ Korean Beef Tacos Recipe - Tablespoon.com image

Beef up taco night with these food truck-style Korean beef tacos, made in minutes thanks to the Instant Pot™. The zesty Sriracha slaw piled on top gives just the right amount of heat and crunch, while Old El Paso™ Soft Tortilla Bowls make these handhelds party-friendly.

Provided by Tablespoon Kitchens

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 19

Ingredients

2 lb trimmed boneless beef sirloin steak, cut in 1-inch cubes
1 teaspoon toasted sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
3/4 cup Progresso™ beef flavored broth (from 32-oz carton)
1/4 cup orange juice
1/4 cup soy sauce
2 tablespoons packed brown sugar
1 tablespoon finely chopped garlic
1 tablespoon finely chopped gingerroot
1 medium tart green apple, peeled, cored and chopped
1/2 cup mayonnaise
2 tablespoons lime juice
1 tablespoon Sriracha sauce
1 package (10 oz) shredded cabbage (about 4 cups)
2 tablespoons sliced green onions
1 package Old El Paso™ Soft Tortilla Bowls (8 boats), heated as directed on package
3 tablespoons cilantro leaves

Steps:

In medium bowl, toss beef with sesame oil, salt and pepper.
Spray 6-quart Instant Pot™ insert with cooking spray. Select SAUTE; adjust to normal. Add vegetable oil to insert. Add beef in 2 batches; cook 2 to 4 minutes on first side until browned. Turn; cook 2 to 4 minutes longer on second side or until browned. Select CANCEL.
Add broth, orange juice, soy sauce, brown sugar, garlic, gingerroot and browned beef to insert. Add apple on top of beef. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
Shred beef, and toss with 1/2 cup of the cooking liquid. Discard any remaining cooking liquid.
Meanwhile, in medium bowl, mix mayonnaise, lime juice and Sriracha sauce. Add cabbage and green onions; toss with tongs to blend.
To serve, divide beef among tortillas, leaving any remaining liquid in bowl; top with Sriracha slaw. Garnish with cilantro.

Nutrition Facts : Calories 380 , CarbohydrateContent 23 g, CholesterolContent 70 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 27 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 1020 mg, SugarContent 8 g, TransFatContent 0 g

SIMPLE SLOW-COOKED KOREAN BEEF SOFT TACOS RECIPE | ALLRECIPES

Simple Slow-Cooked Korean Beef Soft Tacos Recipe | Allrecipes image

This recipe was handed down to me by a Korean friend. So full of flavor! I wanted to share it with you all. I did tweak it a little to add more spice. Feel free to tweak it yourself!

Provided by jasminsheree

Categories World Cuisine Asian Korean

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours 0 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 (3 pound) beef chuck roast, trimmed
½ onion, diced
½ cup dark brown sugar
? cup soy sauce
10 cloves garlic
1 jalapeno pepper, diced
1 (1 inch) piece fresh ginger root, peeled and grated
2 tablespoons seasoned rice vinegar
1 tablespoon sesame oil
salt and ground black pepper to taste
16 (6 inch) corn tortillas

Steps:

Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.
Serve with corn tortillas and your favorite toppings.

Nutrition Facts : Calories 455.7 calories, CarbohydrateContent 40.3 g, CholesterolContent 77.5 mg, FatContent 22.4 g, FiberContent 3.7 g, ProteinContent 23.9 g, SaturatedFatContent 8.1 g, SodiumContent 696.9 mg, SugarContent 14.7 g

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