Instant Pot Avocado Tacos. The Instant Pot (*affiliate link) was the perfect vehicle for making this Black Bean Taco filling. I prefer using dried beans when cooking, which makes Instant Pot to the rescue! These black bean tacos incorporate black beans, butternut squash, and spices for an easy weeknight or make-ahead meal.
These Instant Pot Pork Tacos are packed with Mexican flavor and spice and cooking them in the Instant Pot ensures they are fall apart tender. I continue to be obsessed with my Instant. (Hence, the inspiration for the Instant Pot Tacos al Pastor!) What Kind of Instant Pot is Best? While you can adapt this Instant Pot al Pastor recipe to your preference, there are a few points I want to make sure you don't forget! You can have Instant Pot Avocado Tacos using 13 ingredients and 7 steps. Here is how you cook it.
Ingredients of Instant Pot Avocado Tacos
- It’s 8 of dried New Mexico chiles, stemmed and broken into small pieces.
- You need 2 cups of low-sodium chicken broth.
- You need 1 tbs of canola oil.
- Prepare 4 pounds of pork shoulder, trimmed and cut into 1-inch cubes.
- Prepare 2 tbs of all-purpose flour.
- It’s 6 cloves of garlic.
- It’s 2 of chipotle peppers in adobo sauce (optional).
- You need 1 cup of diced onion.
- It’s 1 tbs of cider vinegar.
- Prepare 1 tsp of kosher salt.
- It’s 1/2 tsp of dried oregano.
- It’s 1/4 tsp of ground cumin.
- It’s of Fixins', optional – tortillas, mexican cheese, avocado, cilantro, green onion, tomato, rice etc. (anything you wanna throw on there).
Instant Pot Sous Vide Skirt Steak vs. I was worried about Flank Steak in the Instant Pot, but holy guacamole is it good. So much flavor, so tender – this recipe is giving my grill a run for. While traditional al pastor meat is cooked on a spit, this flavorful variation is made using your Instant Pot® or multi-cooker pressure cooker after marinating.
Instant Pot Avocado Tacos step by step
- Place New Mexico chiles in a heat-proof bowl. Bring chicken broth to a boil in a small saucepan. Pour over the chiles; left soften, about 30 minutes..
- Turn on a multi-cooker (such as Instant Pot) and the select Saute function. Heat oil in the pot, coat pork with flour and add to pot in batches; saute until golden brown, about 15 minutes..
- Transfer soaked chiles to a blender. Add broth, garlic, and chipotle peppers; blend until smooth..
- Combine blended chile sauce, onion, vinegar, salt, oregano, and cumin in a bowl; pour sauce over the pork and mix together..
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build..
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid..
- Heat up your tortillas and assemble as you like.
Create tacos by portioning the pork and pineapple chunks on flour tortillas. Add chopped red onion, pico de gallo salsa, avocado, and cilantro. The Instant Pot® is the perfect tool for when you've forgotten to defrost your ground beef ahead of time. Assorted toppings for serving, such as sour cream, shredded Cheddar, shredded lettuce, chopped tomatoes, avocado, sliced black olives, hot sauce. Secure the lid and set the Pressure Release to Sealing.