Instant Pot Korean Beef Tostadas (Whole 30 option)

Instant Pot Korean Beef Tostadas (Whole 30 option)

Let’s start a debate: tacos or tostadas?

I adapted this recipe from this recipe from Lindsay over at Pinch of Yum. Her recipe is already pretty healthy, but I wanted to make my own version that is gluten-free, paleo, and Whole 30 compliant – you’ll just have to use lettuce wraps instead of the tortilla if you’re doing Whole 30 – but trust me, I’ve tried both versions and honestly can’t decide which is better – tortillas or lettuce wraps!

The meat is tender and falls apart, the dates add a nice subtle sweetness, and when you top them all off with spicy kimchi, fresh cilantro, and crunchy lettuce – wow! Just wow.

Instant Pot Korean Beef Tostadas


For the Korean beef

  • 2 pounds top sirloin
  • 1 14 oz canned pears, drained look for ones canned in juice or water, no sugar added!
  • 1 2-inch knob ginger
  • 4 cloves garlic
  • 1/2 cup coconut aminos
  • 3 fresh dates, pits removed
  • 1 tsp sesame oil

For the tostadas/lettuce wraps

  • cassava tortillas I like Siete brand
  • butter lettuce if doing Whole 30
  • spicy kimchi
  • iceberg lettuce
  • cherry tomatoes
  • cilantro


  • First you’re going to prep the sauce for the meat. In a food processor, blend together the pears, ginger, garlic, coconut aminos, dates, and sesame oil until it reaches a mostly smooth consistency (a few small chunks are ok.) You only need half the sauce for this recipe, so I recommend freezing the rest for later use. 
  • Cut the meat into large pieces (this will help to make it easier to shred later) and toss in a large bowl with the sauce. You can choose to marinate your meat overnight, for an hour, or skip the whole thing entirely – any way you choose to do it, the meat will be delicious. 
  • Place in the instant pot and set to manual high pressure for 45 mins. Release the steam, and then using two forks, shred the meat and stir into the sauce. 
  • If making tostadas, fry the tortillas in a pan with a little bit of avocado oil, turning over every minute until the tortilla is crisping up and starting to brown – about 5 mins. 
  • If you’re making the Whole 30 version, pull apart your butter lettuce leaves to form “cups.” 
  • Top each tortilla or lettuce cup with some shredded beef, spicy kimchi, then shredded lettuce and chopped tomatoes on top. Finish them off with a good amount of fresh cilantro and try not to eat the whole batch at once!

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