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Instant Pot™ Korean Beef Tacos

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Instant Pot™ Korean Beef Tacos
  • Prep 30 min
  • Total 1 hr 45 min
  • Servings 8
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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.
by: Tablespoon Kitchens
Updated May 25, 2022

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 (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count), heated as directed on package
  • 3 tablespoons cilantro leaves

Steps

  • 1
    In medium bowl, toss beef with sesame oil, salt and pepper.
  • 2
    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.
  • 3
    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.
  • 4
    Shred beef, and toss with 1/2 cup of the cooking liquid. Discard any remaining cooking liquid.
  • 5
    Meanwhile, in medium bowl, mix mayonnaise, lime juice and Sriracha sauce. Add cabbage and green onions; toss with tongs to blend.
  • 6
    To serve, divide beef among tortillas, leaving any remaining liquid in bowl; top with Sriracha slaw. Garnish with cilantro.

Expert Tips

  • tip 1
    You can substitute 2 lb beef chuck roast for the sirloin.
  • tip 2
    A Granny Smith apple is a great choice for this recipe.

Nutrition Information

380 Calories, 19g Total Fat, 27g Protein, 23g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Taco
Calories
380
Calories from Fat
170
Total Fat
19g
30%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
1020mg
43%
Potassium
470mg
14%
Total Carbohydrate
23g
8%
Dietary Fiber
1g
6%
Sugars
8g
Protein
27g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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