Chipotle pork tacos from Comfort in an Instant: 75 Modern Recipes for Classic Favorites for Your Pressure Cooker, Multicooker, and Instant Pot® (page 90) by Melissa Clark

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Notes about this recipe

  • Bessp on May 04, 2024

    Used beef chuck instead and added 10 minutes to the cook time. A very nice recipe, lots of depth and a nice spice level. Next time I'll double the sauce component so it covers the meat in the pot and makes enough for drizzling later. The chunks of meat that weren't fully submerged ended up tough and very hard to pull.

  • tarae1204 on October 02, 2022

    If you can, give yourself a day to marinate the pork, a day to cook it, and a day to let the fat solidify on the liquid (in the fridge). I couldn’t have “skimmed the fat off the top” as per the recipe, but in the fridge, it separated and hardened and was easy to remove. Flavor wise and texture wise this is delicious.

  • AndieEats on July 14, 2022

    Only had a small jalapeño on the plant, so used it without de-seeding. It was delicious! Definitely don’t skip frying it up until crisp and reducing with sauce, as that is a majority of the flavour. We served with homemade corn tortillas, spicy peach salsa, pickled onions and ginger,

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