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Instant Pot Korean Beef Tacos

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


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


  • 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.