Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, instant pot avocado tacos. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Instant Pot Avocado Tacos is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Instant Pot Avocado Tacos is something which I have loved my entire life.
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.
To get started with this particular recipe, we have to first prepare a few components. You can have instant pot avocado tacos using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Instant Pot Avocado Tacos:
- Get 8 dried New Mexico chiles, stemmed and broken into small pieces
- Make ready 2 cups low-sodium chicken broth
- Prepare 1 tbs canola oil
- Make ready 4 pounds pork shoulder, trimmed and cut into 1-inch cubes
- Take 2 tbs all-purpose flour
- Take 6 cloves garlic
- Get 2 chipotle peppers in adobo sauce (optional)
- Prepare 1 cup diced onion
- Take 1 tbs cider vinegar
- Get 1 tsp kosher salt
- Take 1/2 tsp dried oregano
- Make ready 1/4 tsp ground cumin
- Take Fixins', optional - tortillas, mexican cheese, avocado, cilantro, green onion, tomato, rice etc. (anything you wanna throw on there)
Sprinkle taco seasoning over the chicken. We have an easy carne asada tacos, healthy salsa chicken tacos, barbecue, Hawaiian tacos and of course how to make taco meat in your pressure cooker too. You'll be covered for the whole month with all of these Instant Pot recipes. These Instant Pot Lentil Tacos are quick and easy to make!
Instructions to make Instant Pot Avocado Tacos:
- 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
Whether you serve them mild or spicy (yes please!) they're sure to rock your weeknight dinner routine and even taste great the next day! Freeze leftover filling or pop it in the fridge to use in tacos, quesadillas, burritos, and more! Man, oh man, are they delicious! Alex and I have made oodles of recipes in our pressure cooker, but we keep going back to these tacos! Our Instant Pot tacos use our "famous" lentils and rice recipe as the "taco meat".
So that’s going to wrap this up for this exceptional food instant pot avocado tacos recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
