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

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!

Instant Pot Korean Beef Tacos Bulgogi with Kimchi Sriracha Slaw - recipe by Christy Brissette media registered dietitian nutritionist President of 80 Twenty Nutrition in Chicago

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.

–> Pin this recipe to save and share it!Instant Pot Korean Beef Tacos Bulgogi with Kimchi Sriracha Slaw - recipe by Christy Brissette media registered dietitian nutritionist President of 80 Twenty Nutrition in Chicago


Your new favorite #InstantPot #recipe: Korean Beef Tacos with Kimchi Slaw! #glutenfree #dinner
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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.

Instant Pot Korean Beef Tacos Bulgogi with Kimchi Sriracha Slaw - recipe by Christy Brissette media registered dietitian nutritionist President of 80 Twenty Nutrition in Chicago

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.

Instant Pot Korean Beef Tacos Bulgogi with Kimchi Sriracha Slaw - recipe by Christy Brissette media registered dietitian nutritionist President of 80 Twenty Nutrition in Chicago

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.


Whether you’re #keto, #lowcarb, #paleo or #glutenfree, you’ll love these Korean Beef Tacos!
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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

Instant Pot Korean Beef Tacos Bulgogi with Kimchi Sriracha Slaw - recipe by Christy Brissette media registered dietitian nutritionist President of 80 Twenty Nutrition in Chicago

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!

blog signature - Christy Brissette media dietitian 80 Twenty Nutrition

 

Instant Pot Korean Beef Tacos (Bulgogi) with Kimchi Slaw – Gluten Free
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.
Servings
12tacos
Servings
12tacos
Ingredients
Korean Beef
Slaw
Tortillas and Toppings
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!

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