Instant Pot Salsa Verde Pork Tacos
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 60 minutes
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The salsa adds so much flavor to this pork! It melts in your mouth and makes for a GREAT taco!

Ingredients for Single Meal

  • 2 - lb(s) pork shoulder roast
  • 1/2 - cup(s) hot water**
  • 1 - tsp garlic powder
  • 1 - tsp ground cumin
  • - Salt and pepper
  • 1 1/2 - cup(s) salsa verde sauce
  • 1 - large jalapeño(s)
  • 12 - corn tortillas
  • Garnish: - crumbled goat cheese**
  • Garnish: - sour cream**
  • Topping: - jalapeño(s)**
  • Topping: - cilantro or avocado chunks**
  • Side: - veggies**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Place the pork roast into the electric pressure cooker insert with the hot water. Sprinkle the garlic powder, ground cumin, salt and pepper on top of the pork roast. Pour the salsa verde and add the diced jalapenos on top.
  2. Steam valve: Sealing.
  3. Cook on: Manual/High for 60 minutes.
  4. Release: Natural or Quick.
  5. Once the cooking time is complete, shred the pork with 2 forks and remove from the electric pressure cooker with slotted spoon when ready to serve. Spoon the shredded pork into the corn tortillas and add preferred toppings.
  6. Prepare veggies.
  7. Serve Instant Pot Salsa Verde Shredded Pork Tacos with veggies and preferred toppings.

Freezeasy Meal Prep Directions

  1. Remove the seeds and dice 2 jalapenos.

To each gallon-size plastic freezer baggie in a round bowl/dish, add the following ingredients:

  • 2 lb. pork shoulder roast
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • Salt and pepper
  • 1 1/2 cups salsa verde sauce
  • Half of the diced jalapeno into each bag

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before adding contents of bag plus water to electric pressure cooker insert. Pressure cook as directed.

Special notes

See myfreezeasy.com/EPC for more tips and tricks.
Add 5-10 minutes of pressure cooking time, if cooking from completely frozen or mostly frozen. Note that preheat time and release time may vary by appliance.

Dairy-Free Modifications

Omit cheese or sour cream garnish.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Instant Pot Salsa Verde Pork Tacos

Printable Label Instructions

Thaw, add hot water to Instant Pot and then add contents of baggie. Cook on high pressure for 60 minutes with sealed valve; then natural release. Once cooked, shred the pork and make tacos with pork and preferred toppings.
Serve tacos in corn tortillas with veggies.

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