Instant Pot Pork Tacos with avocado crema
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4.95 from 19 votes

Instant Pot Pork Tacos

These Instant Pot Pork Tacos are packed with lots of spices.  The pork is tender and great when served with corn tortillas and all the toppings.  {gluten free}
Course Dinner
Cuisine Mexican
Keyword instant pot pork tacos
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 8 minutes
Servings 6
Calories 529kcal
Author Karen Kelly


  • 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.


WW Smart Points - 10
Nutrition facts include the avocado crema but not other toppings.
Keto, whole30 and paleo without toppings or corn tortillas.


Calories: 529kcal | Carbohydrates: 6g | Protein: 79g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 245mg | Sodium: 612mg | Potassium: 1744mg | Fiber: 3g | Vitamin A: 835IU | Vitamin C: 4.8mg | Calcium: 50mg | Iron: 5mg