Instant Pot Honey Chipotle Pork Tacos is a delicious taco Tuesday recipe that you can make in your electric pressure cooker, building up the flavors of this pulled pork recipe.
I love the flavor of these honey chipotle chicken tacos. They are a little spicy, but with the accent of the honey, it has the perfect kick of flavor for the huge foodies in your life.
Make sure to store this easy dinner time recipe for Cinco de Mayo because it will be a hit, especially if you go all out on your favorite taco toppings and have a taco bar to build your own tacos.
Ingredients Notes
For the pork
- Boneless pork shoulder
- Chipotle in adobo, chopped
- Adobo sauce from canned chipotle in adobo
- Olive oil
- Honey
- Onion powder
- Garlic powder
- Salt
- Cumin
- Chicken broth
For the tacos
- Corn tortillas
- Black beans, rinsed and drained
- Red onion, diced
- Avocado
- Limes, cut into wedges
- Chopped fresh cilantro
How to make Instant Pot Honey Chipotle Pork Tacos
- Load the Instant Pot. Place the pork in the instant pot. Whisk together the chipotles, adobo sauce, olive oil, honey, onion powder, garlic powder, salt, and cumin and rub the mixture all over the pork. Pour the broth into the pressure cooking, being sure not to rinse the spices off the pork.
- Cook. Seal the pressure cooker and cook on high pressure for 60 minutes (it will take about 10 minutes to reach pressure). Allow the pressure to release naturally for 20 minutes before releasing any remaining pressure manually.
- Shred. Transfer the pork to a cutting board and shred with two forks or a meat puller. You can stir the pork back into the juices in the instant pot if you’d like wetter tacos or keep it removed.
- Assemble the tacos. Fill each tortilla with shredded pork, black beans, red onion, and avocado and finish with a squeeze of fresh lime and a bit of fresh cilantro.
Suggested Toppings
Here are some toppings you might not have thought about to add some bold flavors to your tasty tacos: sour cream, cotija cheese, pickled red onions, lime juice, cilantro, tomatoes, guacamole, queso, pico de gallo, or fajita vegetables.
Storing Instructions
Once done eating, allow the pulled pork to cool down to room temperature. You can either use tongs or ladle to transfer the meat into an airtight container, it will just depend on how much of the extra liquid you want for next time. The taco meat will last in the fridge for about 3-4 days for the best flavor and texture.
More Taco Recipes You Might Like…
- Instant Pot Pork Chile Verde (Pressure Cooker) Recipe
- Easy Chicken Street Tacos Recipe
- Oven Baked Beef Tacos Recipe
- Slow Cooker Korean Beef Tacos Recipe
Instant Pot Honey Chipotle Pork Tacos
Ingredients
Chipotle Pork
- 2 pounds boneless pork shoulder
- 4 chipotle peppers in adobo, chopped
- 3 Tablespoons adobo sauce, from canned chipotle in adobo
- 2 Tablespoons olive oil
- 5 Tablespoons honey
- 1½ teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 2 teaspoons cumin
- 1 cup chicken broth
For The Tacos
- 8 corn tortillas
- 1 can black beans, rinsed and drained
- ½ red onion, diced, optional topping
- 2 avocados, optional topping
- 2 limes, cut into wedges, optional topping
- ⅓ cup chopped fresh cilantro, optional topping
Equipment
- 2 Fork
Instructions
- Load the Instant Pot. Place the pork in the instant pot. Whisk together the chipotles, adobo sauce, olive oil, honey, onion powder, garlic powder, salt, and cumin and rub the mixture all over the pork. Pour the broth into the pressure cooking, being sure not to rinse the spices off the pork.
- Cook. Seal the pressure cooker and cook on high pressure for 60 minutes (it will take about 10 minutes to reach pressure). Allow the pressure to release naturally for 20 minutes before releasing any remaining pressure manually.
- Shred. Transfer the pork to a cutting board and shred with two forks or a meat puller. You can stir the pork back into the juices in the instant pot if you’d like wetter tacos or keep it removed.
- Assemble the tacos. Fill each tortilla with shredded pork, black beans, red onion, and avocado and finish with a squeeze of fresh lime and a bit of fresh cilantro.
Notes
Nutrition
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Questions & Reviews