I love Asian inspired street tacos! I also love a rice or noodle good bowl with spicy chicken and all sorts of delicious toppings.
When we watched Train to Busan, I made my Instant Pot (or as some of my friends call it, the InstaPot) Korean-style chicken. It’s been a few weeks and I was craving these delicious chicken tacos that are easy and quick to make on a family “zombie” movie night.
Make A Little Sweet & Spicy Chicken For Tacos In Your Instant Pot
I love my small Instant Pot, its perfect for our small family. I use it all the time to make a variety of meals. It’s also great for cooking dry beans and also makes a perfect pot of rice.
If you don’t own one, get one. All the rave reviews you hear and read are true. Its a great little pressure cooker.
If you’re looking for one, I have the Luxe mini however the Instant Pot Duo Mini 3 Quart 7-in-1 Multi-Use Programmable Pressure Cooker model is also worth buying.
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Several years ago, my husband and I would frequent a food truck that served the best spicy Asian tacos. The husband and wife foodies who owned it, had us completely addicted to their awesome tacos, until they closed up shop and moved out of state.
No more “Fire Within” tacos for us so I set out to create my own version.
Here’s the recipe for my Instapot Korean-Style Chicken for Tacos or Bowls
3 piece of chicken breast (cut into cubes)
Salt + Pepper
Your choice of flour or corn tortilla
We had this chicken with flour tortillas however it also tastes awesome in a corn tortilla.
Ingredients for Chicken Marinade:
1 can (14 oz) of pears (drain but reserve the liquid)
1/4 cup soy sauce
1/3 cup brown sugar
6 cloves of garlic (crushed or minced)
1/2 teaspoon ground ginger
1 to 3 tablespoon chili garlic sauce (adjust according to taste) or Gochujang red pepper paste is preferred
1 tablespoon rice or white vinegar
1/2 teaspoon sesame oil (optional, it gives it a nice subtle nutty taste)
Directions: Using a potato masher or immersion stick blender, combine and the marinade ingredients. You can decide if you want to keep it a little chunky or puree until smooth. Either way works just fine.
Place the wire rivet into the bottom of Instapot liner pan and stack the sliced chicken on top. The rivet creates enough space at the bottom of the pot so you won’t get the burn error notification.
Sprinkle with a little salt and black pepper.
Dump the marinade on top and poke with a utensil to make sure the chicken is covered. No need to stir, just make sure there are no naked pieces of chicken.
Pop on the lid, seal it and set it to 12 minutes on manual. After you hear the beep notifying you the cooking time is done, allow it to naturally release pressure before opening the lid. Retrieve the metal rivet and stir the chicken.
If the sauce is too thin for your liking, turn on the saute feature and cook it down until you’re happy with the thickness of the sauce.
My Toppings for The Asian Inspired Chicken Tacos or Bowls:
My Quick Pear Slaw
Use the leftover pear juice with some rice vinegar, salt and pepper to use as a dressing on chopped cabbage, shredded carrots and a few fresh cilantro leaves. You can also add a little dash of mayo if you prefer a more creamy slaw.
Green Onions (Scallions)
Slice and sprinkle on top.
Yum Yum Sauce
Don’t have it? Make your own by mixing Sriracha sauce with some mayo.
Base & Topping Ideas for Korean-Style Chicken Bowls
- Jasmine, White or Brown Rice
- Glass or Angel Hair Noodles
- Your Favorite Shredded Cheese
- Fresh Cucumber Slices
- Kimchi (Fermented Cabbage)
- Peanut Sauce
- Fresh Chopped Apples or Pears
- Sriracha Sauce
- Toasted Sesame Seeds