My Instant Pot Pork Carnitas Tacos are great for your Taco Tuesday celebration! Hi friends, this is Jennifer from JENRON DESIGNS. Today I am sharing another one of our Taco Tuesday favs, Instant Pot Pork Carnitas Tacos.
Pork Carnitas Tacos make a great weeknight dinner and are perfect for your Taco Tuesday! Try a few of my other outstanding Taco Tuesday creations with these must-try recipes like my Thai Lettuce Wraps, and Aloha Chicken Tacos. Instant Pot Pork Carnitas Tacos combine fresh ingredients for simple flavors that are straight from south of the border.
Start by adding 2 tbsp of olive oil to your Instant Pot on the sauté setting. Add in chopped onions, sauté for 3-5 minutes. Next add in your ground pork, seasoned with taco seasoning and lime zest. Saute using spurtles until browned, around 5-6 minutes.
Add 1/2 of the diced tomatoes, poblanos peppers, tomato paste, and 1/2 cup of chicken stock. Seal Instant Pot lid and cook for 10 minutes at High-Pressure Cook, allow to natural vent for approximately 10 minutes before you serve.
Make a quick Roasted Corn Salsa: while the filling is cooking, drain corn, lightly roast in your air fryer for 5 minutes at 390 degrees (or in skillet). Place roasted corn into a bowl add remaining diced tomato, cilantro, lime juice 1 tbsp of reserved, onion minced, stir to combine. Season with salt and pepper.
When the filling is completely done cooking and has vented naturally for 10 minutes. Serve using a slotted spurtle to drain off excess juice, divide filling into tortilla shells. Top with cheese, sour cream, corn salsa, and enjoy!
Instant Pot Pork Carnitas Tacos
Instant Pot Pork Carnitas Tacos
Equipment
- Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
Ingredients
- 1 1/2 lb Ground Pork
- 1 Large Poblano Pepper Seeded, Sliced
- 1 Large Onions Peeled, Sliced (reserve 1 tbsp minced for Corn Salsa)
- 2 tbsp Tomato Paste
- 2 Roma Tomatoes Diced (1 for Meat Filling 1 for Corn Salsa)
- 1/2 cup Chicken Stock
- 1 packet Taco Seasoning
- 1/4 cup Cilantro Cleaned, removed from stem, Rough cut
- 14.5 can Corn drained
- 12 Tortilla Shells
- 2 tbsp Olive Oil
- 2 Limes zested and juiced
- 1 pint Sour Cream Topping
- 2 cup Shredded Mexican Cheese Topping
Instructions
- Start by adding 2 tbsp of olive oil your Instant Pot on the sauté setting.
- Add in chopped onions, sauté for 3-5 minutes. Next add in your ground pork, seasoned with taco seasoning and lime zest.
- Saute using spurtles until browned, around 5-6 minutes.
- Add 1/2 of the diced tomatoes, poblanos peppers, tomato paste, and 1/2 cup of chicken stock.
- Seal Instant Pot lid and cook for 10 minutes at High Pressure Cook, allow to natural vent for approximately 10 minutes before you serve.
- Make the Roasted Corn Salsa: while filling is cooking, drain corn, lightly roast in your air fryer for 5 minutes at 390 degrees (or in skillet). Place roasted corn into a bowl add remaining diced tomato, cilantro, lime juice 1 tbsp of reserved, onion minced, stir to combine. Season with salt and pepper.
- When filling is completely done cooking, and has vented naturally for 10 minutes. Serve using a slotted spurtle to drain off excess juice, divide filling into tortilla shells. Top with cheese, sour cream, corn salsa, and enjoy!
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Pairs will with these recipes:
Check out our Guacamole You Can Brag About or our Cumin and Lime Sour Cream.
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