I’ve been having fun adapting recipes for the Instant Pot (click here to get all of my Instant Pot recipes)! Things just come out so wonderfully in it- meats are so tender, and sauces are so rich. Today I’m sharing a brand new Instant Pot recipe: an Instant Pot version of Tacos al Pastor. While traditional al pastor meat is cooked on a spit, this flavorful variation is made using your Instant Pot or multi-cooker pressure cooker after marinating. The result is a fall-apart tender, flavor-infused pork taco that your family will request again and again. This Instant Pot recipe serves 12, so it is a great taco bar recipe for a party or when entertaining guests.
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If you’re looking for more recipe ideas for the Instant Pot, check out this post with my favorite, delicious, tried-and-true Instant Pot recipes, and stay tuned for more brand new Fab Everyday Instant Pot recipes!
I developed this recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Instant Pot Tacos al Pastor on Allrecipes here, and see the full recipe along with some of my cooking tips below. Jump to Recipe.
How to make Instant Pot al pastor
You do need to think ahead when planning to make this, since the meat needs to marinade between eight and 24 hours before cooking. To make the marinade you combine pineapple juice, vinegar, fresh orange and lime juices, onion, garlic, chipotle peppers, chili powder, cumin, salt, pepper, and sazon seasoning in a blender and puree until smooth.
Place the pork butt (three pounds’-worth cut into two-inch cubes) in a large lidded container, then cover the chunks of meat completely with the marinade sauce. Seal the container and marinate overnight.
When you pull it out to cook you’ll notice that the marinade thickens slightly while doing its magic, and the pork chunks soak in this lovely red color.
To cook, you start by using the Sauté function on your Instant Pot or multi-functional pressure cooker. Heat some vegetable oil, add the chunks of marinated pork and brown them on all sides, reserving the extra sauce. You may need to work in batches depending on the size of your Instant Pot. After browning, you turn off the Sauté mode and pour the reserved sauce over the pork. Close and lock the lid, then cook on high pressure for 35 minutes (allowing 10 to 15 minutes for pressure to build before the cook time starts).
After pressure cooking, remove the pork chunks from the pot using tongs or a slotted spoon, and place them on the baking sheet lined with foil, reserving the sauce in the Instant Pot for now. Use forks to coarsely shred the pork, removing and discarding any excess fatty chunks. Spread the meat out evenly on the prepared baking sheet.
Add canned pineapple chunks to the baking sheet with the meat, then place the baking sheet under a pre-heated broiler. Broil until the tips of the meat and pineapple are beginning to get a little brown and crispy, then remove the baking sheet from the oven. This will give the taco meat more of that texture you’d get from roasting the meat on a spit instead of this Instant Pot tacos al pastor method.
Use a spoon to drizzle some of the reserved sauce from the Instant Pot over the meat to moisten it and add some more of the marinade flavor.
Here’s a closer look to keep your salivary glands working…
You can either assemble the tacos yourself and serve them, or have the meat and pineapples out in a serving dish alongside the rest of the taco fixings if you are doing this as a build-your-own taco bar. I serve the pork and pineapple chunks on flour tortillas with chopped red onion, pico de gallo salsa, avocado (optional), and cilantro (optional). You can also garnish them with lime wedges.
Pin this one for your next party or dinner party, or heck, just make it for your family and save the leftovers for breakfast tacos and more tacos for lunch the next day. Here’s the recipe!