Instant Pot Honey Chipotle Pork Tacos

Instant Pot Honey Chipotle Pork Tacos is a delicious taco Tuesday recipe that you can make in your electric pressure cooker, building up the flavors of this pulled pork recipe.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main Course

Cuisine: Mexican

Keyword: Instant Pot Honey Chipotle Pork Tacos

Servings: tacos

Calories: 302kcal

Author: Steph Loaiza

Equipment

Ingredients

Chipotle Pork

2 pounds boneless pork shoulder
4 chipotle peppers in adobo chopped
3 Tablespoons adobo sauce from canned chipotle in adobo
2 Tablespoons olive oil
5 Tablespoons honey
1½ teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons cumin
1 cup chicken broth

For The Tacos

8 corn tortillas
1 can black beans rinsed and drained
½ red onion diced, optional topping
2 avocados optional topping
2 limes cut into wedges, optional topping
⅓ cup chopped fresh cilantro optional topping

Instructions

Load the Instant Pot. Place the pork in the instant pot. Whisk together the chipotles, adobo sauce, olive oil, honey, onion powder, garlic powder, salt, and cumin and rub the mixture all over the pork. Pour the broth into the pressure cooking, being sure not to rinse the spices off the pork.
Cook. Seal the pressure cooker and cook on high pressure for 60 minutes (it will take about 10 minutes to reach pressure). Allow the pressure to release naturally for 20 minutes before releasing any remaining pressure manually.
Shred. Transfer the pork to a cutting board and shred with two forks or a meat puller. You can stir the pork back into the juices in the instant pot if you’d like wetter tacos or keep it removed.
Assemble the tacos. Fill each tortilla with shredded pork, black beans, red onion, and avocado and finish with a squeeze of fresh lime and a bit of fresh cilantro.

Notes

Optional toppings not included in nutritional information.

The taco meat will last in the fridge for about 3-4 days for the best flavor and texture.

Nutrition