Instant Pot Korean BBQ Beef Tacos

Turn on your pressure cooker, switching it to its multi-functional mode and selecting the Saute function. Place a small amount of butter into the pot, followed by sliced onions, and cook until they become tender and soft, approximately 5 minutes. Introduce minced garlic and grated ginger into the pot, continuing to cook until they release their aroma, roughly 30 seconds additional.

To bring out the rich flavors in your pot, pour a small amount of vinegar into it and scrape the bottom to avoid any residue. Next, add your chosen cut of beef - in this case, chuck pieces - along with brown sugar, soy sauce, sesame oil, chile-garlic paste, salt, and black pepper.

Once you've added all the ingredients, close and lock the lid of your pressure cooker, ensuring that the vent is securely closed. Refer to the manufacturer's instructions for guidance on selecting high pressure and setting a timer, in this case, 45 minutes. Allow approximately 10 to 15 minutes for the pressure inside the cooker to build.

To release the built-up pressure, use the quick-release method as outlined in your pressure cooker's instructions. This process should take around 5 minutes. After the pressure has been released, unlock and carefully remove the lid of your cooker.

Finally, take out the beef from the pot and shred it into bite-sized pieces.