Instant Pot Korean Tacos

These are not the best pictures, obviously, but they are yummy anyway. This recipe makes double sauce, so you could use 4 lbs. of sirloin or just save the sauce and use it on another meat like pork or chicken. 

Ingredients:

For the meat - 

• 1 can (14-15 oz.) pears, drained (or fresh)
• 1 2" knob of ginger, peeled and sliced
• 4 cloves garlic
• 1/2 c. soy sauce
• 1/2 c. brown sugar
• 1 tsp. sesame oil (I did not use)
• 2 lb. top sirloin

For the tacos -

• chopped cilantro
• chopped peanuts, already roasted
• favorite kim chee, sliced like slaw
• cabbage or broccoli slaw
• flour tortillas
• kochujang mayo or sriracha mayo or sweet chili mayo (you get the idea)

Directions:

1. Put the marinade ingredients (pears - sugar) in a food processor and pulse until it is mostly smooth. Save half in the refrigerator.
2. Trim the fat from the beef and cut into smaller chunks for easier shredding. Put it in the IP and cover with the sauce.
3. Seal the pot and set it on manual for 45 minutes, QR and shred.
4. While the meat is cooking, prepare everything else. 
5. Fill each taco with the goodies. Yum.