Instant Pot Pork Tacos - Dump and Go Dinner
4
Servings
9
Ingredients
0
Comments
Enjoy the versatility of this pressure cooked pork slathered in the spicy Mexican flavors of salsa, chipotle peppers, and adobo sauce all wrapped up in a soft whole wheat tortilla.
4
Servings
9
Ingredients
0
Comments
Ingredients
- ½ cups Water
- 2 pounds quarter Boston Butt Roast
- 2 ⅔ teaspoons mince Garlic, Cloves
- ⅓ cups Salsa
- ⅔ tablespoons mince Chipotle Peppers in Adobo Sauce
- ⅔ tablespoons Chili Powder
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 8 individual Flour Tortillas, Whole Wheat (8-inch/Med)
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine all ingredients except water and tortillas.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Add water then pork to the Instant Pot.
- In a small bowl, combine garlic, salsa, chipotle chiles, chili powder, salt, and pepper. Pour over roast.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 45 minutes.
- Let pressure release naturally.
- Remove roast and shred into bite sized pieces.
- Reserve a small amount of cooking liquids and discard the rest.
- Toss meat in reserved liquids.
- Serve in tortillas with desired toppings.