Instant Pot Korean BBQ Burrito–tender shredded beef roll up in a soft tortilla with rice, cabbage and sriracha mayo. A combination that tastes absolutely amazing!
Note: the SLOW COOKER instructions are listed in the recipe card
Instant Pot Korean BBQ Burrito
I have to admit I thought that this recipe would be “good” but I didn’t realize how obsessed I’d become over it! This dinner was given 5 stars by each member of my family! The whole combination of the flour tortilla with the flavorful beef, the rice, the crunchy cabbage and the sriracha mayo was everything! I really hope you make it so we can talk about how much we love it together. Food friends are the best kind of friends.
- I only used 1 ½ pounds of beef in this recipe. Which isn’t a lot because it shrinks down so much. It’s enough to make about 6 burritos. But chances are you’ll want at least 2 burritos. To make extra, you can double the amount of meat and keep the other sauce ingredients the same because there is plenty of liquid in the Instant Pot.
- Chuck roast is a good choice because it has so much flavor. There is quite a bit of fat in it…figures! You can also use a rump roast for this recipe.
- By cutting the roast into quarters you cut down on the pressure cooking time. If you are cooking a whole frozen roast and can’t cut it into quarters you’ll need to pressure cook longer. Up to 90 minutes depending on how big the roast is.
- I used a separate Instant Pot to cook brown rice in. I love using my small 3 quart Instant Pot* for side dishes like this! If you want you can cook brown rice with the beef using the pot-in-pot method. I would place a long legged trivet* into the pot on top of the meat and then place a pan* with rice and water in it on top. Cover the pan with a lid or foil. Use a 1 cup rice to 1.25 cup water ratio for brown rice.
- Try doubling or tripling the recipe and freezing the extra burritos (roll them up in foil) for easy dinners and lunches.
More Korean Inspired Instant Pot Recipes…
Instant Pot Or Slow Cooker Korean Beef Tacos
Instant Pot Korean BBQ Beef Bowls
Instant Pot Cheater Korean Beef And Brown Rice
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Instant Pot Korean BBQ Burrito
- Prep Time: 15 minutes
- Cook Time: 50 minutes (plus NPR)
- Total Time: 1 hour 5 minutes
- Yield: 6 burritos 1x
Description
Tender shredded beef roll up in a soft tortilla with rice, cabbage and sriracha mayo. A combination that tastes absolutely amazing!
Ingredients
- 1 cup beef broth
- 1 1/2 pound trimmed chuck roast, cut into quarters
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- 1/4 cup low sodium soy sauce
- 1/4 cup brown sugar
- 1 Tbsp sesame oil
For the burrito:
- 1 1/2 cups Cooked rice
- 1 1/2 cups chopped cabbage (or you can try kimchi)
- 1/4 cup mayo + 1 Tbsp sriracha mixed together
- 6 flour tortillas
Instructions
Instant Pot Instructions:
- Add broth, roast, ginger, garlic, soy sauce, brown sugar and sesame oil to the Instant Pot.
- Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 50 minutes. When time is up let the pressure release naturally (or at least for 15 minutes) before moving the valve to venting. Remove the lid.
- Shred the meat.
- Lay a tortilla flat on a plate. Place a scoop of rice, meat and cabbage in the middle. Drizzle with the sriracha mayo. Fold the sides up, then roll it up front to back.
- Eat and enjoy!
Slow Cooker Instructions:
- Add broth, roast, ginger, garlic, soy sauce, brown sugar and sesame oil to slow cooker.
- Cover and cook on low for 8 hours.
- Shred the meat.
- Lay a tortilla flat on a plate. Place a scoop of rice, meat and cabbage in the middle. Drizzle with the sriracha mayo. Fold the sides up, then roll it up front to back.
- Eat and enjoy!
Notes
Recipe adapted from Pinch of Yum
- Category: Beef
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
How long would you cook this if you double the meat mixture?
Hi Vicki, it is the same cooking time.
My husband and I cannot get over how delicious this recipe was and easy. The meat feel apart and was so flavorful. We thickened the liquid left behind and made a sauce that we spread all over the meat and since we had Bao Buns, we put the meat, cabbage and a mayo spread inside with the rice on the side. The dish was outstanding!!! Thank you as always Karen 😋👍🏻
★★★★★
I’m so glad you tried this one. I loved it so much too!