Easy Instant Pot Korean BBQ Beef Tacos
A quick and flavorful Korean BBQ beef taco recipe made in the Instant Pot, perfect for busy weeknight dinners with tender shredded beef and a sticky, savory glaze.
- Prep Time: 17 minutes
- Cook Time: 42 minutes
- Total Time: 59 minutes
- Yield: 4 servings (about 8-10 tacos) 1x
- Category: Main Course
- Cuisine: Korean
Ingredients
Scale
- 2 pounds beef chuck roast
- 3/4 cup soy sauce (low-sodium recommended)
- 1/4 cup brown sugar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste), optional
- 1 cup beef broth
- 8–10 corn or flour tortillas
- Optional toppings: thinly sliced green onions, fresh cilantro, shredded cabbage or slaw, sesame seeds, lime wedges
Instructions
- Trim excess fat from the beef chuck roast and cut into 2-inch chunks.
- In a mixing bowl, whisk together soy sauce, brown sugar, minced garlic, minced ginger, rice vinegar, sesame oil, and gochujang if using.
- Place beef chunks into the Instant Pot inner pot. Pour beef broth over the meat, then pour the Korean BBQ sauce mixture on top. Stir gently to combine.
- Seal the Instant Pot lid and cook on high pressure for 35 minutes. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
- Remove beef chunks and shred with two forks while warm.
- (Optional) Switch Instant Pot to sauté mode and simmer remaining sauce for 5-7 minutes to thicken. Return shredded beef to coat in sauce.
- Warm tortillas in a dry skillet over medium heat for about 30 seconds per side or heat wrapped in foil in a low oven.
- Assemble tacos by spooning Korean BBQ beef onto warm tortillas and topping with desired toppings such as shredded cabbage, green onions, cilantro, sesame seeds, and a squeeze of lime.
Notes
Do not skip the natural pressure release to keep beef tender. Use fresh garlic and ginger for best flavor. Adjust sauce seasoning to taste before cooking. Shred beef while warm for best texture. Sauce can be prepared ahead and refrigerated. For gluten-free, use tamari instead of soy sauce and corn tortillas.
Nutrition
- Serving Size: About 2 tacos per se
- Calories: 425
- Sugar: 10
- Sodium: 900
- Fat: 16.5
- Saturated Fat: 6
- Carbohydrates: 27.5
- Fiber: 3.5
- Protein: 32.5
Keywords: Korean BBQ, Instant Pot, beef tacos, Korean beef, weeknight dinner, easy recipe, pressure cooker, Korean flavors