Recipe of Super Quick Homemade Instant Pot Avocado Tacos

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, instant pot avocado tacos. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Instant Pot Avocado Tacos is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Instant Pot Avocado Tacos is something that I’ve loved my entire life. They’re fine and they look wonderful.

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. Use your Instant Pot® to make this quick and easy taco soup with minimal ingredients.

To get started with this recipe, we must prepare a few components. You can cook instant pot avocado tacos using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Instant Pot Avocado Tacos:

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

Season the meat well with I like to serve my Instant Pot pork carnitas in the traditional style of the street taco - dressed simply with cilantro, avocado and some quick pickled onions. Instant Pot Chicken Tacos are my go-to recipe when I need something FAST that my entire family will enjoy. These tacos are made with simple, basic staple. By :The Instant Pot Ultimate Sous Vide Cookbook by Jason Logsdon.

Instructions to make Instant Pot Avocado Tacos:

1. 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.
2. 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.
3. Transfer soaked chiles to a blender. Add broth, garlic, and chipotle peppers; blend until smooth.
4. Combine blended chile sauce, onion, vinegar, salt, oregano, and cumin in a bowl; pour sauce over the pork and mix together.
5. 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.
6. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
7. Heat up your tortillas and assemble as you like

These tacos are made with simple, basic staple. By :The Instant Pot Ultimate Sous Vide Cookbook by Jason Logsdon. Peel and remove the flesh from the avocado, and mash together with the olive oil. Add the lime juice, and salt and pepper to taste, until the spread is slightly tangy and well balanced. (Hence, the inspiration for the Instant Pot Tacos al Pastor!) What Kind of Instant Pot is Best? Recipe courtesy of Food Network Kitchen.

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