Food Truck Fusion Beef Tacos (Instant Pot)
- Anthology of Crumbs
- Sep 23
- 1 min read
1
Searing the Beef
Beef gives a rich, hearty filling while chicken makes a lighter option that cooks in less time.
Reserved sauce brightens the shredded meat at the end.
Kimchi brings a bold punch, but slaw works if you prefer mild toppings.
Leftovers taste amazing as rice bowls.
Notes
1
Make the sauce: In a blender or food processor, pulse pears, ginger, garlic, soy sauce, brown sugar, and sesame oil until mostly smooth. Reserve half for finishing later.
2
Cook the meat:
For beef: Trim fat, cut into large chunks, place in Instant Pot with half the sauce. Cook on high pressure 45 minutes.
For chicken: Place thighs in Instant Pot with half the sauce. Cook on high pressure 15 minutes.
Quick release steam when finished.
3
Shred: Shred meat in the Instant Pot with two forks, mixing into the juices. Stir in a few spoonfuls of the reserved sauce for brightness.
4
Assemble tacos: Fill tortillas with shredded beef or chicken, cilantro, peanuts, kimchi (or slaw), and a drizzle of spicy mayo. Serve warm.
Instructions
1 (14 oz) can pears
drained (or 2 fresh ripe pears)
1 two-inch knob fresh ginger
4 cloves garlic
½ cup soy sauce
½ cup brown sugar
1 tsp sesame oil
2 lbs top sirloin (beef option) OR 2 lbs boneless skinless chicken thighs (chicken option)
Meat & Marinade
Flour tortillas
Chopped cilantro
Chopped peanuts
Kimchi (or slaw)
Sriracha mayo or yum yum sauce
Toppings
Food Truck Fusion Tacos (Beef or Chicken)
Anthology of Crumbs
These bold, food-truck inspired tacos can be made with beef or chicken in the Instant Pot. A sweet-salty marinade of pears, soy, garlic, and ginger infuses the meat before shredding, then it’s piled into tortillas with kimchi, cilantro, peanuts, and spicy mayo for a street-food feast at home.
Servings :
6-8
Calories:
Prep Time
15 min
Cooking Time
45 minutes (plus pressure build/release)
Rest Time
0
Total Time
~1 hour 10 minutes
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