Instant Pot Bulgogi Tacos
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Ingredients
- FOR SALSA
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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 by Step Method
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.