Instant Pot Avocado Tacos. avocado; You can serve this instant pot recipe with tortillas or taco shells. Also, if you are gluten free, you can serve this best instant pot tacos with corn tortillas or as a salad. You can also add rice to your tacos.

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 Black Bean Tacos with Avocado Crema This one is a big hit in my house. 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

It's 8 of dried New Mexico chiles, stemmed and broken into small pieces.
Prepare 2 cups of low-sodium chicken broth.
It's 1 tbs of canola oil.
It's 4 pounds of pork shoulder, trimmed and cut into 1-inch cubes.
It's 2 tbs of all-purpose flour.
You need 6 cloves of garlic.
You need 2 of chipotle peppers in adobo sauce (optional).
You need 1 cup of diced onion.
It's 1 tbs of cider vinegar.
It's 1 tsp of kosher salt.
You need 1/2 tsp of dried oregano.
You need 1/4 tsp of ground cumin.
Prepare of Fixins', optional - tortillas, mexican cheese, avocado, cilantro, green onion, tomato, rice etc. (anything you wanna throw on there).

My kids can put together their own dinners using the leftovers. Instant Pot Fish Tacos with Avocado and Lime Cream Sauce—lime marinated tilapia is pressure cooked quickly and then rolled up in a soft tortilla with lime sour cream, pico de gallo, shredded cabbage and avocados. A healthy, fresh and easy dinner recipe. Instant Pot Fish Tacos 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.

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.

Load them up with avocado, red onion, tomatoes, lime and avocado crema. Add in trivet and place frozen or fresh ground meat directly on trivet. Put the lid on the Pressure Cooker and turn valve to seal. Mexicans just like Russians love their sour cream. We also like to put it in soups, on crepes and pancakes, in pasta and pretty much on.