Instant Pot Korean Beef Tacos Recipe
Melt in your mouth, super tender Korean-style beef that taste like an all day slow cook thanks to the pressure cooker! Instant Pot Korean Beef Tacos are a touch spicy, a hint of sweet with shredded brisket, crunchy kimchi and crushed peanuts stuffed inside warm tortillas.
How to Make the Best Instant Pot Korean Beef Tacos
These Instant Pot Korean Beef Tacos bring together the best of both culinary worlds—tender, flavorful Korean-style beef combined with the casual fun of a taco. The magic happens in the pressure cooker, where the brisket becomes melt-in-your-mouth tender in just 50 minutes, absorbing all the savory and slightly sweet flavors of the Asian-inspired sauce.
What makes these tacos truly special is the combination of textures and flavors. The soft, warm tortillas cradle the perfectly seasoned shredded beef, while crispy kimchi adds a pungent kick, crushed peanuts provide a satisfying crunch, and the sriracha mayo ties everything together with a creamy, spicy finish. It’s comfort food elevated with unexpected ingredients that work together in perfect harmony.
Whether you’re looking for a weeknight dinner that tastes like you spent all day cooking or you want to impress guests with something unique and delicious, these Instant Pot Korean Beef Tacos deliver on both fronts. They’re flexible enough to customize to your spice preference and can easily feed a crowd.
Instant Pot Korean Beef Tacos
Melt in your mouth, super tender Korean-style beef that taste like an all day slow cook thanks to the pressure cooker! Instant Pot Korean Beef Tacos are a touch spicy, a hint of sweet with shredded brisket, crunchy kimchi and crushed peanuts stuffed inside warm tortillas.
Ingredients
Korean Beef
Taco Assembly
Sriracha Mayo
Instructions
Pressure Cook the Beef
- Trim the brisket of any thick pieces of fat on the outside and slice into 3" strips. Place the beef in the instant pot.
- In a small bowl, whisk together the soy sauce, chili garlic sauce, ginger paste, brown sugar, garlic, sesame oil, rice vinegar and water. Pour over the brisket slices.
- Close the pressure cooker and set the vent to seal. Cook on high pressure (manual) for 50 minutes. Quick release the steam and transfer the brisket to a cutting board to shred.
- Reduce the remaining sauce in the Instant Pot on sauté for 10 minutes. Turn off the heat and add the shredded beef back to the sauce.
Make Sriracha Mayo
- Combine mayonnaise, sriracha, and granulated garlic in a small bowl and stir until thoroughly mixed.
- Add more or less sriracha based on your preference for heat—1 teaspoon is a hint of spice, 2 teaspoons is noticeable heat.
Assemble Tacos
- Warm tortillas and drizzle with sriracha mayo or chipotle dressing.
- Layer with kale, kimchi, beef, and sprinkle with crushed peanuts and chopped scallions.
Notes
- The beef can be made up to 2 days in advance and stored in the refrigerator.
- For a vegetarian option, substitute the beef with jackfruit or cauliflower steaks.
- You can adjust the spice level by reducing or increasing the sriracha in the mayo and the chili garlic sauce in the meat.