Instant Pot Korean Beef Tacos

subheading: THE MARINADE:

14-15 ounce can of pears, fully drained OR 2 Anjou pears, peeled and cored (NOTE: If using canned pears, try to get the ones with no sugar added or in lite syrup - although it doesn’t matter much since we are draining them)

6 cloves garlic, smashed

1 ¼ ounce knob of ginger, peeled and cut into small chunks (you can also use 2 to 3 tablespoons minced or squeeze ginger instead)

½ cup low-sodium soy sauce or tamari or coconut aminos

¼ cup light or dark brown sugar

¼ cup honey

¼ cup hoisin sauce

2 teaspoons sesame oil (any kind)

1 teaspoon fish sauce (optional, and don’t mind the pungent scent. It adds incredible flavor once in the sauce)

subheading: THE BEEF:

3 pounds chuck roast, cut into large chunks

subheading: THE TACOS (ALL OPTIONAL):

Tortillas or taco shells (any kind, I used an enchilada size that was half corn and half flour)

Sriracha Mayo (mix ¼ cup mayo with 1 tablespoons Sriracha)

Kimchi (Korean fermented cabbage)

Crushed peanuts

Crispy wontons

Directions at pressureluckcooking.com

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