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Instant Pot Bulgogi Tacos

Here's how you make Instant Pot Bulgogi Tacos
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  • Servings: 8-10
  • Prep: 20m
  • Cook: 8m
    • The following recipe serves 8-10 people.

Ingredients

The ingredients are:
  • 2 pounds boneless skinless chicken breast
  • 3/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup honey
  • 2 tablespoons Gochujang (Korean chile paste)
  • Ginger root (1 inch fresh, grated)
  • 4 cloves garlic, minced
  • 1/3 cup cilantro, chopped (fresh)
  • 8 to 10 (232 grams) corn tortillas (or flour tortillas warmed)
  • 1 small mango, diced
  • FOR SALSA
  • 6 ounces tomatillos (6 tomatillos, skins removed)
  • 6 green onions
  • 2 tablespoons Gochujang (Korean chile paste)
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 limes, juice of
  • 1/4 cup fresh cilantro
  • 1 tablespoon sesame seeds (toasted)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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)

We hope you enjoy this recipe!

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