Instant Pot Tacos Al Pastor - Traditional - Lunch
Chipotle pineapple pork, creamy avocado, and crisp iceberg lettuce top these Instant Pot Tacos Al Pastor. Taking a page from the cuisine of Central Mexico, the highlight of this freezer friendly dish is the spicy pork loin cooked to a perfect fall apart tender.
Ingredients
- 1 pound quarter Pork Tenderloin
- 2 individual Chipotle Peppers in Adobo Sauce
- 1 cup dice Onion, Red
- 1 fluid ounce Vinegar
- 2 tablespoons Lime Juice
- 2 teaspoons Sea Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Cumin
- 2 teaspoons Chipotle Chili Powder
- 1 cup Water
- 2 cups dice Pineapple
- 1 cup chop Cilantro, Fresh
- 8 individual Corn Tortillas
- 2 cups chop Lettuce, Romaine
- 2 cups peel, pit, and dice Avocado
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
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?
- **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.**
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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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.**
- In the inner pot, combine pork, chipotles, red onion, vinegar, lime juice, sea salt, pepper, garlic powder, cumin, chipotle powder and water.
- Place pineapple in blender or food processor, puree and add to the pork mixture.
- Lock the lid in place and seal steam nozzle.
- Cook on high pressure for 40 minutes.
- Release pressure naturally for 10 minutes. Quick release any remaining pressure.
- Remove the pork and shred. Return to the inner pot and mix with juices.
- Mix in cilantro.
- Top each tortilla with pork, lettuce and diced avocado.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 2 tacos Amount Per Serving
- Calories
- 496
- Total Fat
- 10g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 74mg
- Sodium
- 1116mg
- Total Carbohydrates
- 75g
- Fiber
- 5g
- Sugar
- 21g
- Protein
- 31g
- WW Freestyle
- 10