Instant Pot Korean beef tacos

Instant Pot Korean Beef Tacos

Beef brisket braises in a sweet and savory marinade until fork tender. Once shredded, tuck the meat into warm flour tortillas and top with kimchi or another favorite pickled vegetable. A crunchy salad on the side is a must. For a lighter version, serve the tacos in sturdy lettuce leaves instead of tortillas.
Course Main Course
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4 to 5 servings
Author katiemorford


  • 1 1/2 pounds beef brisket
  • ½ teaspoon salt
  • 2 teaspoons canola oil
  • 1 large Asian pear (use a ripe conventional pear if you can’t find Asian)
  • 3 large cloves thinly sliced garlic
  • 1 tablespoon sesame oil
  • 2 tablespoons mirin
  • 2 tablespoons seasoned rice vinegar
  • 2 ½ tablespoons soy sauce
  • 2 tablespoons packed brown sugar
  • ½ teaspoon black pepper
  • 1 scallion , thinly sliced (optional)
  • 1 teaspoon sesame seeds (optional)
  • For serving: Small flour tortillas , kimchi or other pickled cabbage, and sriracha


  1. Season both sides of the brisket with salt. Set the Instant Pot to saute and add the canola oil. Put in the brisket and cook until deeply brown on both sides.
  2. While the meat is browning, cut the pear off the core in four cuts. On a box grater, grate the flesh of the pear and discard the skin.
  3. When the meat is brown, remove it from the pot, turn the pot off, and pour off the fat.
  4. Put the pear, garlic, sesame oil, mirin, rice vinegar, soy sauce, brown sugar, and pepper into the pot and stir. Nestle the meat into the sauce, fatty-side up. Put the lid on the Instant Pot, set it to “Meat” for 1 hour and 25 minutes, being sure to close the steam nozzle.
  5. When the meat is done. Turn the nozzle to release the steam, remove the lid, and transfer the meat to a cutting board. Skim any obvious fat at the top of the liquid by laying a large spoon on the surface and allowing the fat to drift into the spoon.
  6. Trim off the obvious fat from the meat and discard. (It may look like a small amount of meat at this point, but it is rich and small amount packs a lot of flavor). Shred the meat and put it into a serving bowl. Pour about 1 cup of the juices from the pot over the meat. Scatter the scallion and sesame seeds over the top, if desired. Stir and serve with warm tortillas, kimchi and a generous salad of your choosing.