I have heard the praises sung from so many about their Instant Pots that I finally decided to take the plunge and get one for our family. We have had the best time cranking out meals, breakfasts, and snacks with it and I am so excited to share those recipes with you on the site. The first recipe we made were Korean Tacos for a fun Friday night feast together. The best part is that this meat is fall apart tender in 45 minutes and so easy to shred, it is just a matter of pulling it apart a bit with two forks.
If you haven’t joined the cult of Instant Pot, I would like to share why the church of the Instant Pot is the best. In this one gadget you are able to saute your dishes, slow cook your dishes, pressure cook your dishes, and even use it as a rice cooker. It has, basically, eliminated the need for multiple kitchen gadgets in my house. I bought the 6-quart that is minus the yogurt making setting and I am really happy with it. You can certainly splurge a little more for all the bells and whistles and tell me all about it!
Pressure cooking the first time was SCARY! I read my booklet three times and about lost my crap when I had to release the steam out of the top of the venting thingamabob. When I say I lost my crap, I basically started screaming and ran in the other corner of the kitchen.
Then I realized that this really was not a big deal.
I will not die from it.
There is a learning curve with this one. One day I was venting it when it was supposed to be shut, another day I had it closed when it should be venting, and the biggest issue I have had is figuring out timing.
If a dish says it is ready in JUST seven minutes, please know that they are not counting the preheating time which can be agonizingly long when you wait until the last minute for that “JUST seven minute” meal.
Several nights my kids were clutching their bellies and moaning around the house.
“How many more minutes? I’m so hungry.”
“LOOK, I AM DOING THE BEST I CAN. IT SAID SEVEN MINUTES AND EVERYONE IS A LIAR. IT’S ONLY 9 AT NIGHT. YOU ARE ALL BEING VERY DRAMATIC.” (runs under table to shield oneself from the evils of the steam monster).
Once I started to understand when to vent/when not to and gave myself an extra half hour start time before meals, I fell in love with this. I have used it every single day since we got it from slow cooked oatmeal to quick risottos to these delicious Korean tacos today. It is my new best friend!
Pressure cooking is amazing for its ability to make quicker work of things that normally take a long time or that can be very labor intensive. Steel cut oatmeal in four minutes, risotto in seven (with no pot hovering), shredded beef in forty-five minutes. It’s a dream come true!
I am sure I will have more to say about this gadget as I progress my way through new recipes! For now, let’s make some tacos!
These Korean tacos take about 45 minutes to make (after the preheat time- ahem!) and is made with items you most likely already have in your kitchen. A squeeze of fresh orange juice, soy sauce, beef broth, and a diced apple make an incredibly flavorful beef. I love that this is created from a bottom roast so it makes this an affordable dish to create and a wonderful one to entertain with.
To balance the saltiness of these, I topped these with a sweet Asian slaw made from cabbage, sesame oil, rice wine vinegar, and honey (to taste). It adds that irresistible crunch and balances the flavor in these.
Don’t have a pressure cooker? No worries! Just put this meat in a slow cooker for eight hours on LOW instead.
Don’t forget that this can also be transformed into taco bowls for your week too! Prepare the rice in the Instant Pot (some recommend getting an extra insert to make quick work in the kitchen!) and enjoy this delicious meal all week long.
These were a huge hit with my whole family and we made quick work eating through this batch on busy weeknights! I can’t recommend this one enough!
Pressure Cooker Korean Street Tacos
Serves: 8 servings
- 4 pounds bottom roast, cut into 2" cubes
- salt and pepper
- 2 tablespoons olive oil
- 1 cup beef broth
- ½ cup soy sauce
- 5 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 Granny Smith apple peeled and chopped
- juice or one large orange or 2 small
- Corn tortillas (warmed)
- 1 cup red cabbage (shredded)
- 2 cups cabbage mix (shredded)
- ¼ cup cilantro (chopped)- cilantro haters OMIT.
- ¼ cup rice wine vinegar
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp sriracha, optional for added heat
- Season your bottom roast meat cubes generously with salt and pepper.
- Turn on your Instant Pot and select the Saute setting. Once the pan is hot coat the pan with the olive oil and in batches brown the meat on all the sides. Transfer meat to a plate while you’re working.
- Once all the meat is browned, using a whisk, deglaze the bottom of the pot with the beef broth, scraping up all the browned bits.
- Pour in the soy sauce and stir to combine.
- Return all the meat back to the pan and then place the garlic, ginger and appl on top of the meat, stirring lightly to slightly combine.
- Finish by adding a squeeze of orange juice.
- Place the lid on your Instant Pot and using the manual button on normal pressure set to 45 minutes. IMPORTANT: Make sure the valve is CLOSED.
- While the meat is cooking, begin preparing your slaw. Add the red cabbage and regular cabbage mix to a medium sized bowl.
- In a small bowl, whisk the rice wine vinegar, sriracha (optional), soy sauce, honey and sesame oil together.
- Pour the dressing the cabbage mixture and toss to combine.
- Once the pot is done, release the steam and shred meat using a fork. On a warmed tortilla, scoop meat and then slaw to finish.
Adapted from Cookies & Cups
Tell me, what’s your favorite thing to prepare in your pressure cooker? Do you have any great tips/tricks for a newbie?
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