Instant Pot Pork Tacos

Karen Kelly
by Karen Kelly
6 Servings
35 min

These Instant Pot Pork Tacos are packed with Mexican flavor and spice and cooking them in the Instant Pot ensures they are fall apart tender. Load them up with avocado, red onion, tomatoes, lime and avocado crema. {gluten free, keto, whole 30, paleo}

Kids can be incredibly picky so I often have to modify recipes to make them more appealing to them. It's so frustrating sometimes! They don't like pulled pork that has a sauce on it... seriously?! So when I make pulled pork tenderloin I always keep the barbecue sauce on the side.

To get a weeknight win with all family members, I made these Instant Pot Pork Tacos with spices and no sauce. I added apple cider vinegar and spices and that's about it.

Recipe details
  • 6  Servings
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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  • 1.25 pork tenderloin (2 pieces)
  • 3/4 cup apple cider vinegar
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 2 tsp onion powder
  • 2 tsp paprika
  • 3 garlic cloves, chopped
  • 1 tsp sea salt
  • 1/2 tsp pepper
Avocado Crema
  • 1 avocado
  • 1/4 cup whole greek yogurt, plain
  • 2 tbsp chopped cilantro
  • 1 tbsp lime juice
  • salt and pepper to taste

Mix all spices in a small bowl and rub all over both pieces of pork being sure to press those spices in.
Heat the Instant Pot to high and add apple cider vinegar. Carefully place all pork into pot. Cut them in half if necessary.
Set Instant Pot to cook on high for 30 minutes in the sealed position. When timer goes off let the pressure release naturally. (If you prefer more flavor you can saute the pork first.)
Carefully remove lid, remove pork and shred with two forks.
This pork has good flavor but you don't get a sauce. My kids like it this way then I can add salsa and toppings as needed.
Serve on a corn tortilla with lime juice, cojita cheese, avocado, cilantro, red onion and jalapenos.
For avocado crema, mix all ingredients in a blender. Serve on top of tacos.
Karen Kelly
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