Instant Pot Avocado Tacos.

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Ingredients of Instant Pot Avocado Tacos

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

Instant Pot Avocado Tacos instructions

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.

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