Instant Pot Korean BBQ Tacos

Ingredients

• 1/2 cup light brown sugar
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes
• 2 tablespoons vegetable oil
• 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons sesame seeds
• 1/4 cup green onions, thinly sliced
• 8 soft taco shells

Directions

1. In a small bowl, whisk together the light brown sugar, garlic, soy sauce, rice vinegar, ground ginger, and red pepper flakes until the sugar is dissolved.
2. Turn the Instant Pot to Saute mode and add the vegetable oil. Add the chicken pieces and cook until lightly browned, about 5 minutes.
3. Add the soy sauce mixture to the Instant Pot and stir to combine. Secure the lid and turn the Instant Pot to Pressure Cook mode. Set the timer to 5 minutes.
4. Release the pressure naturally and open the lid. Use a slotted spoon to remove the chicken to a bowl. Set aside.
5. Turn the Instant Pot to Saute mode again and bring the sauce to a simmer. Simmer until the sauce has thickened, about 10 minutes.
6. Add the chicken back into the sauce and stir to combine. Simmer for another 5 minutes.
7. Serve the chicken in the taco shells, topped with sesame seeds and green onions.

Interesting Facts

• Instant Pot Korean BBQ Tacos are a great way to enjoy the flavors of Korean BBQ in just 30 minutes.
• The recipe uses a combination of light brown sugar, garlic, soy sauce, rice vinegar, ground ginger, and red pepper flakes to create a flavorful sauce.
• This recipe is perfect for a quick dinner or a fun meal with friends.