It’s taco night! Pressure Cooker Quick Pork Tacos are a regular at our dinner table. When I’m in a rush, I make them because I don’t have to think. Pork sprinkled with spices, in the Instant Pot with a cup of water and a can of Ro*Tel tomatoes. Done. But, this is not just a desperation dinner; it’s also a family favorite, one that I make when we have time for a relaxing sit-down meal.
The difference between the frantic weeknight feeding and the leisurely Sunday supper are the accompaniments. When it’s crunch time, taco toppings come from the refrigerator or pantry: flour tortillas, salsa, hot sauce, sour cream, shredded Mexican cheese, shredded lettuce, and pickled jalapeños. I spread the toppings out on the table and let the kids go to town.
When we have time for a leisurely dinner, Diane and the kids make homemade corn tortillas while I pressure cook a side of beans. We serve the pork with shredded cabbage, tomatillo salsa, crumbled cotija cheese, chopped cilantro, and hot chipotle sauce. Or, I top crispy tostadas with a layer of refried beans and a layer of this pork, then sprinkle on chopped onions and a few dollops of guacamole.
But, that’s my family. What are your favorite taco toppings? Pile them on top of this easy pork and let your family dig in.Print
Pressure Cooker Quick Pork Tacos – taco night is ready in no time with this pressure cooker shredded pork.
- 3 pounds pork shoulder cut into 1-inch cubes
- 1 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Ancho chili powder (or a chili powder blend)
- 1 cup water
- 10-ounce can diced tomatoes & green chilies
- Shredded Mexican cheese
- Shredded lettuce
- (And any other favorite taco toppings)
- Everything in the pot: Sprinkle the pork cubes with the salt, garlic powder, and chili powder. Dump the pork into the pressure cooker pot. Pour 1 cup of water into the pressure cooker pot, stir, and then spread the tomatoes with green chilies over the top of the pork. (Don’t stir the tomatoes – they may scorch if they’re at the bottom of the pot.)
- Pressure cook for 15 minutes with a natural pressure release: Lock the lid on the pressure cooker and bring it to high pressure. Pressure cook at high pressure for 15 minutes in an electric or stovetop PC (“Manual” or “Pressure Cook” mode in an Instant Pot). Let the pressure come down naturally for at least 10 minutes before quick-releasing any remaining pressure in the pot.
- Shred the pork and serve: Remove the pork to a platter with a slotted spoon. Shred the pork with a pair of forks. Scoop as much of the tomatoes and green chilies from the pot as you can with a slotted spoon, and stir into the shredded pork. Add a ladle or two of the liquid from the pot, just enough to moisten the pork, and serve with the tortillas and accompaniments.
- Different sizes: 2-inch cubes of pork? Pressure cook for 25 minutes. Western Shoulder ribs or Country shoulder ribs? Pressure cook for 40 minutes. Whole pork roast? Cut it into 3-inch wide pieces and pressure cook for 60 minutes.
- This recipe doubles and halves easily. If you halve it, though, make sure you don’t go below your pressure cooker’s minimum liquid amount with the water. (In other words, leave the 1 cup of water alone and halve everything else.)
- Don’t have diced tomatoes with green chiles? Substitute a can of plain diced tomatoes or 1 to 2 cups of salsa.
- Leftovers? I flatten them out in quart zip-top bags and freeze them. These flat-frozen bags of pork thaw in a couple of minutes in the microwave.
- Category: Weeknight Dinner
- Method: Pressure Cooker
- Cuisine: Mexican
Keywords: Tacos, Instant Pot, Pressure Cooker, Pork
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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