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Instant Pot Korean Beef Tacos with Sriracha Aioli

Korean Beef Tacos, Instant Pot, Healthy, Paleo, Nutrition

Instant Pot Korean Beef Tacos with Sriracha Aioli

This fall season has me excited to use my instant pot more than ever! Everybody would agree that a one pot meal is a sanity saver on a busy week night. These korean beef tacos could just as easily be prepared in a slow cooker if you don’t own an instant pot. I’m all about getting in herbs and veggies so the cabbage or carrot slaw give the perfect crunch.

If your kids don’t like the slaw, feel free to cook your veggies in with the meat. I buy the organic pre bagged carrot and cabbage slaw from HEB but feel free to get creative! The cilantro and green onion add a nice finish but wait….. theres the punch of the creamy sriracha aioli! I buy Chosen Foods paleo mayo as the base of my aioli to save time. You can totally make your own.

When you make these korean beef tacos, tag us on Instagram + Facebook @thrivalnutrition to share what you made!

Other Instant Pot meals you can try are…

Instant Pot Korean Beef Tacos

Prep Time15 mins
Cook Time1 hr 30 mins
Servings: 8 People

Ingredients

Korean Beef

  • 3 Lb Chuck Roast Grass Fed
  • 4 Cloves Garlic Minced
  • 1 Tbl Ginger Fresh and Minced
  • 1 Tsp Sesame Oil
  • 2 Tbl Avocado Oil
  • 1 Onion Yellow
  • 3/4 Cup Coconut Aminos
  • 2 Tbl Maple Syrup
  • 2 Tbl Arrowroot Starch
  • 2 Tsp Salt
  • 1 Tsp Black Pepper
  • Siete Tortillas
  • Cilantro
  • Avocado
  • 1 Package Carrot Cabbage Slaw Or just purple Cabbage

Sriracha Mayo

  • 1/4 Cup Paleo Mayo
  • 2 Tbl Lime Juice
  • 1 Tbl Sriracha

Instructions

  • Pat chuck roast dry with a paper towel
  • Cut up beef into 6 large chunks and sprinkle with salt and pepper
  • Press saute on Instant Pot and add oil. Sear the beef until slightly brown on a couple of sides. Add sesame oil, garlic, grated ginger, oinion, 1/4 cup of the coconut aminos, and maple syrup
  • Hit cancel, seal the lid and set Instant Pot to Manual for 45 minutes.
  • Natural release (which can take about 20 min) is preffered but you can quick release
  • In a separate pot on the stove, take 1/2 cup of the juices from the meat and slowly whisk in the arrowroot starch until it forms a thicker roux (and all arrowroot is dissolved). Add this back into the instant pot and stir into the meat.
  • I serve on Siete tortillas with slaw, cilantro, a lime wedge, avocado, and sriracha mayo on top. All these toppings are totally optional.
  • Picky eating tip: If your kids have a hard time eating raw veggies, cook the cabbage, slaw, and/or carrots in with the meat. It will be softer to eat and more disguised in the tortilla 🙂 Have them "dip" in some smashed avocado with lime juice.
Michelle Thomason
admin@thrivalnutrition.com

Michelle Thomason is the executive assistant of Thrival Nutrition. She lives in Austin, TX with her husband + two kids. She loves to be in the kitchen creating delicious wholesome meals for her family!