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Instant Pot Korean BBQ Burrito


  • Author: 365 Days of Slow and Pressure Cooking
  • 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

Scale
  • 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:

  1. Add broth, roast, ginger, garlic, soy sauce, brown sugar and sesame oil to the Instant Pot. 
  2. 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. 
  3. Shred the meat. 
  4. 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. 
  5. Eat and enjoy!

Slow Cooker Instructions:

  1. Add broth, roast, ginger, garlic, soy sauce, brown sugar and sesame oil to slow cooker.
  2. Cover and cook on low for 8 hours. 
  3. Shred the meat. 
  4. 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. 
  5. Eat and enjoy!

Notes

Recipe adapted from Pinch of Yum

  • Category: Beef
  • Method: Instant Pot or Slow Cooker