Instant Pot Pork Tacos

Pulled pork in an adobo pepper sauce

As  I continue my kitchen journey and quest to bring you delicious Instant Pot recipes, today I’m happy to share this recipe for Instant Pot Pork Tacos. A few days ago I picked up a pork butt from Aldi, one of my go-to grocery stores where I know I can get high quality and often organic groceries for much less than what I would have to pay at some of the other national grocery chains.  I paid a little over $8.00 for a 3.5 lb piece of meet, figuring I would be able to feed our at-home family of 6 for just a couple bucks per serving. My original intent was to make a pork barbecue, similar to this popular and easy recipe that we did so long ago on Platter Talk.

Although our boys were expecting pulled pork sandwiches for supper, somehow my gears changed slightly and instead we ended up with these. There were no complaints voiced.

Pulled Pork Anything is good, in my book, and these Instant Pot Pork Tacos are no exception.

Instant Pot Tips for making pulled pork (or shredded beef).

• Plan on pressure cooking on high for a minimum of 20 minutes per pound.
  • Add 30 minutes to the final time for anything over 3 lbs. For instance, for a 4 lb hunk of meat, set the Instant Pot to 110 minutes.
• Always allow for a natural release (NR) at the end of the cycle. This allows for carry over cooking and gives the meat a chance to reabsorb the flavorful juices.
• For every pound of meet, use 1/2 cup liquid. For instance, for a 3 lbs piece of meat, pressure cook it with 1.5 cups liquid.
• Instead of plain water, use wine and/or broth for your cooking liquid.
• If making shredded or pulled meat, use two forks to shred the meat, after the natural release (NR) is complete. Then, allow the shredded meat to sit in the liquid for at least 15 minutes to absorb the flavorful juices. Stirring the meat intermittently will enhance the reabsorption process.

I wanted a little savory heat for these Instant Pot Pork Tacos and so I added some adobo pepper sauce. True to form, I used my Go Big or Go Home approach to life and added a 7 oz can of adobo peppers and sauce. If you have a low tolerance to spicy heat then you can reduce this amount to your own preference or leave it out, all together. These Instant Pot Pork Tacos are delicious either way. As you can see from some of the food photos, I garnished the tacos with bits of cut up chipotle peppers that I pulled out of the meat prior to dressing the tortillas.

We’ve got an easy and wildly delicious homemade guacamole recipe on Platter Talk that you can use to garnish these Instant Pot Pork Tacos, or simply pick up a container at your favorite grocery store.

Some sour cream will help cut the heat, along with some diced avocado and fresh lime. If you want to go all-out and accompany this meal with a delicious margarita, I would be the last person on earth to judge you. Thanks for reading our newest food blog, it’s all about cooking with the Instant Pot and we can’t wait to bring you a ton of new and delicious ideas to serve your friends and family. Please share our site with anyone that you think might enjoy it!

The post Instant Pot Adobo Pepper Pulled Pork Tacos appeared first on Instant Pot Family Recipes.

Instant Pot Chili Recipe

featuring white chicken chili

This was the second recipe I made with my new Instant Pot, the Lux 6 quart. I’m not going to beat around the bush here, it sold me on the latest kitchen craze to sweep across America. Did I need an Instant Pot to make this white chicken chili? No, of course not. I’ve been making it for years without one. Am I happy new Lux 6 quart for this Instant Pot Chili Recipe? I think you can tell from the photos and video below that the answer is an emphatic yes and these are just some of my reasons:

• I was able to make this Instant Pot Chili Recipe in a single pot.

• I didn’t have to soak the beans overnight.

• I was able to use dry beans, with no added preservatives and no added salt.

• This Instant Pot Chili Recipe can easily be made in an hour or so, instead of an all day process.

• Our New Years Eve guests raved about it.

There’s a lot to this Instant Pot Chili Recipe for White Chicken Chili. It take a little work because there are a lot of ingredients. Some Instant Pot fanatics seem to think they can just throw a frozen hunk of beef in the pot, hit the pressure cook function and BAAAAM! They’ve got an instant meal.

That maybe the case for sh#t on a shingle but in spite of using this new multi-function cooking device, there is actually some real good old fashioned cooking that has to take place in order to get a dish like this.

• You pressure cook the beans.

• You sauté the aromatics.

• You brown the chicken.

• You let it all meld via the slow cooker function.

• You serve it to drooling guests and family.

Take a look at our Instant Pot Cooking Video

I hope you give this Instant Pot Chili Recipe a try, it’s one of my favorites and I like it even more now that there is a faster method of making it that involves less clean up. Either way gives you delicious results but please don’t take my word for it. Try it yourself!

Take a look at the original slow cooker version for this white chicken chili here on Platter Talk

Print

Instant Pot Chili Recipe for White Chicken Chili

A lively and flavorful dish that will make your guests beg for the recipe.

Servings 12

Ingredients

• 1.5 cups great northern beans dry, uncooked
• 4 tbsp olive oil divided
• 2 lbs chicken breast or thgh meat, diced in 1/2 inch cubes
• 1 white onion large, coarse dice
• 1 red bell pepper medium dice
• 4 cloves garlic thinly sliced
• 1 chunk fresh ginger about 1x2 inches, peeled, thinly shaved
• 2 tbsp oregano
• 1 tbsp cumin ground
• 1 cup cream
• 1 lb pepper jack cheese shredded or crumbled
• 8 oz chili pepper mild, chopped
• 14 oz slasa verde
• 1 tbsp kosher salt
• fresh ground pepper to taste
• 1.5 cups low sodium chicken broth use between 1 and 2 cups broth, per desired consistency
• 1 handful cilantro washed and choppped

Instructions

• Rinse dry beans and place in Instant pot. Pour enough water over them to cover about 1 inch. Place cover on Instant Pot be sure top knob is in sealing position and select manual function for 45 minutes. Allow beans to vent naturally for at least 15 minutes at end of cycle. Remove beans from Instant Po,  drain if necessary, and reserve.
  
• Add 2 tbsp olive oil to Instant Pot, select sauté and high setting. Allow unit to reach temperature then add chicken and brown for 4-5 minutes being sure to stir with a large wooden spoon to ensure all pieces are evenly cooked. Remove chicken from Instant Pot, and set aside.
  
• Heat remaining olive oil in Instant Pot, using sauté setting on normal (medium) heat. Add onion, bell pepper, garlic, ginger, oregano and cumin. Stir for about 5 minutes until vegetables are soft and translucent.
  
• Turn Instant Pot to slow cooker function, on high setting. Add cream, pepper jack cheese, chili peppers, salsa verde, salt, pepper, chicken and beans. Use wooden spoon to gently stir between each addition.
  
• Stir in chicken broth, place cover on Instant Pot with vent open on top and select slow cooker function, on high and duration of your choice. If you want this done faster, at this point choose soup function at medium or high setting, close cover for 15 to 30 minutes with vent open. Stir intermittently.
  
• Add cilantro immediately before serving.
  

Notes

You can use between 2 and 4 lbs of chicken meat for this recipe, depending on the size of your crowd.

If you are making a full pot of this, use 2 cups cream.

Adjust amount of broth to help achieve the consistency you want. For a thinner chili, use more broth. For a thicker chili, use less. If you find the chili is too thin, sprinkle in 1 - 2 tbsp flour, gradually, and stir to thicken.

Serve with a dollop of sour cream if desired.

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