Instant Pot Bulgogi Tacos

8-10
Servings
20m
Prep Time
8m
Cook Time
28m
Ready In

Recipe: #32557

June 15, 2019

Categories: Dinner



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Original recipe yields 8-10 servings
OK
  • FOR SALSA

Nutritional

  • Serving Size: 1 (261.9 g)
  • Calories 366.7
  • Total Fat - 9.1 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 96.4 mg
  • Sodium - 1890.6 mg
  • Total Carbohydrate - 31.6 g
  • Dietary Fiber - 3.5 g
  • Sugars - 13.5 g
  • Protein - 40.1 g
  • Calcium - 99.8 mg
  • Iron - 2.8 mg
  • Vitamin C - 16.3 mg
  • Thiamin - 0.2 mg

Step 1

Combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic in Instant Pot.

Step 2

Cover and cook on high pressure/manual for 8 minutes.

Step 3

Once done, use the natural or quick release function and release the steam. Shred with two forks and stir in the cilantro.

Salsa


Step 4

Preheat the oven to broil and line a baking sheet with parchment.

Step 5

Spread tomatillos and green onions on baking sheet and broil 3-5 minutes, or until the tomatillos are lightly charred.

Step 6

Add the roasted tomatillos, green onions, Gochujang, sesame oil, rice vinegar, soy sauce, lime juice, and cilantro to a blender and pulse until smooth.

Step 7

Stir in the sesame seeds.

Tacos


Step 8

Fill warmed tortillas with chicken and top with mango, salsa, and favorite toppings (kimchi, shredded lettuce, sliced cucumbers, crumbled feta, or queso)

Tips & Variations


No special items needed.

Tags : Dinner

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