Instant Pot Korean Beef Tacos Recipes

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INSTANT POT™ KOREAN BEEF TACOS



Instant Pot™ Korean Beef Tacos 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

Categories     Entree

Time 1h45m

Yield 8

Number Of Ingredients 19

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 (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count), 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, Carbohydrate 23 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Taco, Sodium 1020 mg, Sugar 8 g, TransFat 0 g

INSTANT POT® KOREAN BBQ TACOS



Instant Pot® Korean BBQ Tacos image

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

Provided by Mama J

Categories     World Cuisine Recipes     Asian

Time 1h20m

Yield 12

Number Of Ingredients 11

1 tablespoon butter
½ onion, sliced
10 cloves garlic, diced
1 (1 inch) piece ginger root, peeled and grated
2 tablespoons seasoned rice vinegar
3 pounds chuck roast, trimmed and cut into several large pieces
½ cup brown sugar
⅓ cup soy sauce
1 tablespoon sesame oil
1 tablespoon chile-garlic paste
salt and ground black pepper to taste

Steps:

  • 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.
  • 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 : Calories 241 calories, Carbohydrate 12.5 g, Cholesterol 54.1 mg, Fat 15 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 5.9 g, Sodium 516.1 mg, Sugar 10.2 g

INSTANT POT KOREAN BEEF AND RICE



Instant Pot Korean Beef and Rice image

Our Korean Beef and Rice is the easiest meal you'll make ALL week. Using ground beef instead of sirloin slices, it's not only budget friendly, but KID friendly, too.

Provided by Camille Beckstrand

Categories     Main Course

Time 30m

Number Of Ingredients 15

1 Tablespoon sesame oil
1 pound lean ground beef
3 garlic cloves (minced)
½ cup brown sugar
¼ cup soy sauce
¼ teaspoon ground ginger
salt and pepper (to taste)
½ teaspoon crushed red pepper flakes (more or less to taste)
½ cup beef broth
1 ½ cups white rice (uncooked)
1 ¾ cups water
1 Tablespoon butter
½ teaspoon salt
5 green onions (diced)
sesame seeds (optional topping)

Steps:

  • Push the SAUTE button and wait for the pot to heat up. Add in the sesame oil.
  • Add in the ground beef and garlic and cook for about 5 minutes, until it's mostly not pink anymore. We don't want to fully cook it.
  • Add in the brown sugar, soy sauce, ginger, salt and pepper, and crushed red pepper flakes.Mix well. Scrape the bottom of the pot so that you don't get a BURN error.
  • Pour the beef broth on top, but don't mix it in.
  • Cancel the SAUTE function.
  • Place the trivet in the pot, right over the beef.
  • Rinse rice under cold running water until the water runs clear.
  • In an oven safe pan that fits in your Instant Pot (I used a 7-inch cake pan that is 3 inches deep and fits perfectly in my 6 quart Instant Pot), add rice, water, butter, and salt. Mix together.
  • Place lid on pot and press MANUAL (or PRESSURE COOK) and set timer for 7 minutes.
  • Allow 10-15 minutes to come to pressure before it starts the countdown cook timer.
  • Once it is finished cooking, do a natural release of the pressure for 8 minutes. Remove the lid.
  • Wearing oven mitts, remove the pan of rice. Fluff rice with a fork.
  • Mix the Korean beef. Serve over rice topped with diced green onions and sesame seeds.

Nutrition Facts : Calories 588 kcal, Carbohydrate 85 g, Protein 32 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 78 mg, Sodium 1331 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

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