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Instant Pot™ Korean Beef Tacos

Name: Instant Pot™ Korean Beef Tacos
Prep time: 30 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Asian
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 Old El Paso™ Taco Boats™ soft flour tortillas (8 boats), heated as directed on package; 3 tablespoons cilantro leaves

1 Ratings

1 Comments

Prep 30 min
Total 1 hr 45 min
Servings 8

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™ Taco Boats™ soft flour tortillas make these handhelds party-friendly. MORE+ LESS-

By Tablespoon Kitchens

Updated March 14, 2018

Make with

Progresso Broth

Ingredients

lb trimmed boneless beef sirloin steak, cut in 1-inch cubes

teaspoon toasted sesame oil

1/2

teaspoon salt

1/4

teaspoon pepper

tablespoon vegetable oil

3/4

cup Progresso™ beef flavored broth (from 32-oz carton)

1/4

cup orange juice

1/4

cup soy sauce

tablespoons packed brown sugar

tablespoon finely chopped garlic

tablespoon finely chopped gingerroot

medium tart green apple, peeled, cored and chopped

1/2

cup mayonnaise

tablespoons lime juice

tablespoon Sriracha sauce

package (10 oz) shredded cabbage (about 4 cups)

tablespoons sliced green onions

package Old El Paso™ Taco Boats™ soft flour tortillas (8 boats), heated as directed on package

tablespoons cilantro leaves

Steps

Hide Images

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

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 170

% Daily Value

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;