Instant Pot® Korean BBQ Tacos

Ingredients

• 1 tbspbutter
• 0.5onion, sliced
• 10 clovesgarlic, diced
• 1 1-inch pieceginger root, peeled and grated
• 2 tbspseasoned rice vinegar
• 3 lbschuck roast, trimmed and cut into several large pieces
• 0.5 cupbrown sugar
• 0.33 cupsoy sauce
• 1 tbspsesame oil
• 1 tbspchile-garlic paste
• salt and ground black pepper to taste

Method

1. 1Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add butter and onion and cook until soft, about 5 minutes. Add garlic and ginger and cook until aromatic, about 30 seconds more. Deglaze the pot with vinegar, scraping the bottom. Add chuck pieces, brown sugar, soy sauce, sesame oil, chile-garlic paste, salt, and black pepper.
2. 2Close and lock the lid; be sure vent is closed. Select high pressure according to manufacturer’s instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Remove beef and shred.