Name: Instant Pot® Korean BBQ Tacos
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Butter - 1 tablespoon; Onion, sliced - ½; Garlic, diced - 10 cloves; Ginger root, peeled and grated - 1 (1 inch) piece; Seasoned rice vinegar - 2 tablespoons; Chuck roast, trimmed and cut into several large pieces - 3 pounds; Brown sugar - ½ cup; Soy sauce - ⅓ cup; Sesame oil - 1 tablespoon; Chile-garlic paste - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Korean BBQ Tacos

1. Butter - 1 tablespoon

2. Onion, sliced - ½

3. Garlic, diced - 10 cloves

4. Ginger root, peeled and grated - 1 (1 inch) piece

5. Seasoned rice vinegar - 2 tablespoons

6. Chuck roast, trimmed and cut into several large pieces - 3 pounds

7. Brown sugar - ½ cup

8. Soy sauce - ⅓ cup

9. Sesame oil - 1 tablespoon

10. Chile-garlic paste - 1 tablespoon

11. Salt and ground black pepper to taste - 1 tablespoon

How to cook deliciously - Instant Pot® Korean BBQ Tacos

1. Stage

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.

2. Stage

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.

3. Stage

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.