Instant Pot™ Korean Beef Tacos

Name: Instant Pot™ Korean Beef Tacos
Prep time: 30 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Korean
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™ Soft Tortilla Bowls (8 boats), heated as directed on package; 3 tablespoons cilantro leaves

Save Recipe

Prep 30 min
Total 1 hr 45 min
Servings 8

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

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 Jul 12, 2019

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™ Soft Tortilla Bowls (8 boats), 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 Serving

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;