Korean Beef Tacos with Sriracha Slaw

It was a beautiful day when someone decided to fuse the Korean seasonings for beef—soy, sugar, garlic, sesame, and hot chiles—with the Mexican habit of enjoying cooked meat wrapped in a tortilla.

PREP TIME: 20 minutes

FUNCTION: Sauté (Normal); Slow Cook (More)

CLOSED POT TIME: 6 hours

TOTAL TIME: 6 hours 20 minutes

SERVES: 8

• Beef
• 1 tablespoon vegetable oil
• 2 to 2½ pounds boneless beef chuck roast, cut into 3 to 4 chunks
• 1 Asian or Bosc pear, cored
• ¼ cup reduced-sodium soy sauce
• 3 tablespoons brown sugar
• 4½ teaspoons minced garlic
• 1 tablespoon sesame oil
• Dash cayenne pepper
• 1 tablespoon sesame seeds, toasted
• 16 6-inch flour tortillas
• Fresh cilantro
• Sriracha Slaw
• ¼ cup mayonnaise
• 2 teaspoons sriracha sauce
• 1 bag (14 to 16 ounces) coleslaw mix

PREP

Select sauté on the Instant Pot® and adjust to normal. Add oil to pot. When hot, add the chunks of chuck roast and cook for 5 to 8 minutes or until well browned. Drain fat.

Shred pear into a medium bowl. Add soy sauce, brown sugar, garlic, sesame oil, and cayenne pepper. Mix well. Pour over the beef. Press cancel. Secure the lid on the pot. Open the pressure-release valve.

COOK

Select slow cook and adjust to more. Cook for 6 to 7 hours until beef is very tender. Press cancel.

SERVE

Combine mayonnaise and sriracha in a large bowl. Add coleslaw mix and toss to coat. Refrigerate until beef is ready. Shred beef with two forks. Sprinkle with sesame seeds.

Portion beef into tortillas and top with slaw and cilantro.