Instant Pot Korean Beef Tacos (Bulgogi) with Kimchi Slaw – Gluten Free, Low Carb, Keto

If you aren’t making mouthwatering beef in your Instant Pot, it’s time to start! This recipe for Instant Pot Korean Beef Tacos with Kimchi Slaw are unbelievably tasty and super easy to make. The beef is bulgogi style – a type of thin Korean beef or pork that’s typically grilled or pan-fried.  In this recipe, you’ll be cutting your beef into chunks and searing in your Instant Pot. Gotta love these one pot meals!

The meat and the slaw are low carb and keto friendly. You can either serve on lettuce wraps or pick up some low carb tortillas. These Instant Pot Korean Beef Tacos are also paleo, Whole30-friendly and gluten free as long as you choose tortillas that check the boxes that matter to you.

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Here are some of my favorites. Stock up on the ones you like – I always keep a few in the freezer for a quick meal option.

Low Carb Tortillas

Mama Lupe Low Carb Tortillas

• 3 grams net carbs

Ole Mexican High Fiber Low Carb Flour Tortillas

• 5 grams net carbs

La Banderita Carb Counter Whole Wheat Wraps

• 5 grams net carbs

Paleo Tortillas

Julian Bakery Paleo Wraps
These are also organic, gluten-free, keto and low carb (6 grams net carbs)

Pure Paleo Coconut Wraps
The only ingredients are coconut and salt. How simple is that?

Gluten-Free Tortillas

Del Campo Soft Corn Tortillas

Organic Veggie Wraps
These veggie wraps are also paleo. The only ingredients are lettuce, spinach, flax and coconut with turmeric and salt.

And now, back to the succulent beef that will shred easily between two forks and pairs perfectly with spicy kimchi slaw and a drizzle of sriracha.

For toppings, you can also add cilantro and sesame seeds to further up the flavor and texture experience.

Instant Pot Korean Beef Tacos (Bulgogi) with Kimchi Slaw – Gluten Free, Low Carb, Keto

Get ready to add these Korean Beef Tacos to your regular dinner rotation! Great for entertaining too as everyone can decorate their own.

I hope you love these tacos as much as we do!

Instant Pot Korean Beef Tacos (Bulgogi) with Kimchi Slaw - Gluten Free

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These Korean Beef Tacos with Kimchi Slaw are unbelievably tasty and super easy to make in your Instant Pot. They're gluten-free and depending on the tortillas you choose, can also be low carb, keto, paleo and Whole30-friendly.

• CourseDinner, Lots of Leftovers, Lunch, Main, Main Dish, Meat, Potluck
• CuisineComfort Food, Fusion, Korean, Meal Prep, Mexican

Servings

12 tacos

Servings 12 tacos

Instant Pot Korean Beef Tacos (Bulgogi) with Kimchi Slaw - Gluten Free 1 2 3 4 5 Votes: 3 Rating: 4.67 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinner This recipe has been added to your Meal Plan These Korean Beef Tacos with Kimchi Slaw are unbelievably tasty and super easy to make in your Instant Pot. They're gluten-free and depending on the tortillas you choose, can also be low carb, keto, paleo and Whole30-friendly. CourseDinner, Lots of Leftovers, Lunch, Main, Main Dish, Meat, Potluck CuisineComfort Food, Fusion, Korean, Meal Prep, Mexican Servings 12 tacos Servings 12 tacos

Ingredients

Korean Beef

• 1 tbsp Avocado oil
• 2 lbs chuck roast , cut into 3 inch pieces
• 1/4 cup sodium-reduced soy sauce
• 2 tbsp stevia or coconut sugar
• 3 cloves garlic minced

Slaw

• 14 oz bagged slaw (I like mixed cabbage, broccoli and carrot slaw, but regular coleslaw mix will work too!) 
• 2 tbsp mayonnaise
• 1 tbsp sesame oil

Tortillas and Toppings

• 12 tortillas (your pick on the type - corn, low carb, paleo, etc.)
• 1/2 cup kimchi , chopped
• 1/4 cup cilantro , chopped
• 2 tbsp sesame seeds
• sriracha to taste

Servings: tacos

Units:MetricUS Imperial

Instructions

1. Turn on the Saute function on the Instant Pot and adjust to Normal heat. Add the avocado oil and once it starts to sizzle, add the meat. Be sure not to crowd or layer the pieces - you want to brown your meat so you'll need to cook in batches.
2. Brown the meat on 2 sides and transfer to a plate. Pour any fat out of the Instant Pot.
3. Put the browned meat back in along with the soy sauce, sugar or stevia and garlic. Cook on Manual - High Pressure for 40 minutes. Manually release the steam and using two forks, shred the meat.
4. In a large bowl, combine the bagged slaw, mayo (or yogurt) and the sesame oil. Serve the beef on your favorite tortillas and top with the slaw, kimchi, cilantro, sesame seeds and sriracha (if desired). Enjoy!