instant pot shredded beef tacos

with a tangy Korean flavored slaw


- Boneless beef chuck,  cut into 4 large chunks -- Sesame Oil - Soy Sauce - Brown Sugar - Garlic - Chili oil or cayenne - Fish Sauce (optional) -Cole Slaw Mix, along with lime juice & sriracha - Tortillas


Set your Instant Pot on sauté function, and season beef with salt and pepper. Add oil to pot and saute beef until browned on both sides. Press cancel on your Instant Pot.

Mix up the sauce by combining the minced garlic, sesame oil, brown sugar, soy sauce, chili oil or cayenne pepper, and optional fish sauce in a small bowl. Pour the sauce over the beef and cook on high.

When beef is done cooking, allow a natural release for 10 minutes, then manually release remaining pressure. Remove beef from pot and shred when cool enough to handle.

While beef is cooking, make your coleslaw by combining slaw with sesame oil, soy sauce and lime juice, along with a bit of sriracha. Mix and adjust flavoring to your preference. 

You can also make a creamy slaw by mixing mayonnaise with a bit of sriracha. So light and tangy, or rich and creamy, the choice is yours!

Warm up some tortillas, fill with your shredded beef and top with slaw. Garnish with cilantro and sesame seeds if you desire! 

instant pot shredded beef tacos

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