Hey everyone, welcome to our recipe page. Today I will show you how to make a special dish, Instant Pot Avocado Tacos. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Instant Pot Avocado Tacos Recipe. What to Serve with Instant Pot Taco Meat. Serve Instant Pot taco meat in crunchy taco shells or soft tortillas.
You can cook Instant Pot Avocado Tacos using 13 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Instant Pot Avocado Tacos
Prepare 8 of dried New Mexico chiles, stemmed and broken into small pieces.
Make ready 2 cups of low-sodium chicken broth.
Prepare 1 tbs of canola oil.
Take 4 pounds of pork shoulder, trimmed and cut into 1-inch cubes.
You need 2 tbs of all-purpose flour.
It’s 6 cloves of garlic.
Make ready 2 of chipotle peppers in adobo sauce (optional).
Take 1 cup of diced onion.
It’s 1 tbs of cider vinegar.
It’s 1 tsp of kosher salt.
Make ready 1/2 tsp of dried oregano.
It’s 1/4 tsp of ground cumin.
Take of Fixins', optional - tortillas, mexican cheese, avocado, cilantro, green onion, tomato, rice etc. (anything you wanna throw on there).
Most of the activity for this recipe happens while the eggs are cooking.Add oil to a large pan or Instant Pot and saute the yellow onions over medium-high heat.When it starts to get translucent, add the ground meat and break it apart with a spatula as it cooks.Once cooked through, drain any excess grease from the pan.
Instant Pot Avocado Tacos step by step
Place New Mexico chiles in a heat-proof bowl. Bring chicken broth to a boil in a small saucepan. Pour over the chiles; left soften, about 30 minutes..
Turn on a multi-cooker (such as Instant Pot) and the select Saute function. Heat oil in the pot, coat pork with flour and add to pot in batches; saute until golden brown, about 15 minutes..
Transfer soaked chiles to a blender. Add broth, garlic, and chipotle peppers; blend until smooth..
Combine blended chile sauce, onion, vinegar, salt, oregano, and cumin in a bowl; pour sauce over the pork and mix together..
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build..
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid..
Heat up your tortillas and assemble as you like.
The Instant Pot (*affiliate link) was the perfect vehicle for making this Black Bean Taco filling.I prefer using dried beans when cooking, which makes Instant Pot to the rescue!These black bean tacos incorporate black beans, butternut squash, and spices for an easy weeknight or make-ahead meal.
Tender and juicy shredded beef, enchilada sauce, and the Instant Pot makes perfect tacos every time.Serve in a warm tortilla and add on your favorite toppings.I think I have the pickiest eaters on the planet, and I don't know where they get it.My husband and I have adventurous palates, but our kids will eat painfully few meals: tacos, mac and cheese, burgers, sometimes grilled chicken.Beef roast plus lime and cumin - drop that in the Instant Pot and walk away.
