Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
1 1/2lbGround Pork
1Large Poblano PepperSeeded, Sliced
1LargeOnions Peeled, Sliced (reserve 1 tbsp minced for Corn Salsa)
2Roma TomatoesDiced (1 for Meat Filling 1 for Corn Salsa)
1/4 cupCilantroCleaned, removed from stem, Rough cut
14.5 can Corn drained
2Limeszested and juiced
1pint Sour CreamTopping
2cupShredded Mexican CheeseTopping
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!