Instant Pot Thai Pork Tacos are going to have you dancing around the kitchen on your next taco night! Juicy bites of pork topped with a pile of Sriracha Coleslaw and crunchy peanuts. Flavor fireworks right here!
You all know I love a good Thai dish. I speak often of my favorite Thai Food restaurant and jump at the opportunity to make this cuisine at home.
Well, today's Thai Pork Tacos are ready to join this growing crowd of flavor bomb recipes and they're threatening to steal the whole darn show.
In fact, eating this taco gave me a greater understanding of why my son can't sit still for more than 1.5 seconds. How can one possibly sit still with so much excitement bursting through every nerve cell in their body!
This is a – juice running down your arm – sauce all over your face – somebody's at the door – don't care – kind of a situation. All I need/want in this world at that Thai taco moment is to be left alone with a stack of corn tortillas, a pile of juicy pork bites, and a ridiculously enormous pile of Sriracha dressed coleslaw.
If my kids even dare look at me with shock and fear across their face, I simply remind them of the Chocolate Brownie Pudding explosion all over their face not too long ago. Then they understand and tell the confused visitor at the door he's just gonna have to come back at another time. Mom's eating Thai food.
WHY YOU WILL LOVE INSTANT POT THAI PORK TACOS
- Bite-sized chunks of pork cooked in flavors such as lime juice, honey, ginger, and garlic . . . I'll eat the whole darn pot!
- FIVE MINUTE COOK TIME! This is one of those back-pocket meals to have on hand when life tries to get in the way of your precious family dinner time.
- Warm, charred corn tortillas. Why does that char make so much difference!?
- Crunchy roasted peanuts. When I hear Thai food, the peanuts come out, no exception.
- The slaw, oh goodness, the slaw. Don't be afraid of the Sriracha here. Sriracha is spicy, yes, but when combined with veggies, yogurt, and mayo, it just brings its flavor power to the table. If you want the heat, you can add extra to the slaw or dollop it straight on your taco (and yes, I do both).
HOW TO MAKE EASY PORK TACOS IN THE INSTANT POT
- Add the flavorful cooking liquid ingredients to the pot and stir until the honey is mixed in well
- Add pork pieces and give it a stir
- Pressure cook 5 minutes followed by a quick release
- Whisk together the slaw sauce
- Pour over the coleslaw and cilantro
- Toss to combine
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
Well balanced, complete meal, done in no time!
TIPS FOR MAKE THE BEST THAI PORK TACOS
- Use a pork tenderloin. I know it's a bit more expensive than other pork cuts, but it stays so tender and moist with this short cook time and quick pressure release that I 100% say it's worth it. Watch for tenderloins to go on sale then stock your freezer!
- Don't nix the coleslaw and don't shy away from Sriracha. The creamy, cool Sriracha slaw compliments the pork so well, it's definitely a food match made in heaven. I promise the Sriacha is only going to knock out your taste buds if you add more than a tablespoon of it. Trust me and you will be rewarded greatly.
- I recommend thickening the leftover juices with a cornstarch slurry. It's not a deal-breaker, but there is so much flavor left in that pot that it's just a shame not to spoon it over your taco meat.
- Heat corn tortillas before serving them. Uncooked, corn tortillas will break if you even look at them and they taste chalky and bland. Warming them in the oven, microwave, or, my favorite, over a gas stove to char, makes a HUGE difference.
- If you fear soggy coleslaw, I would suggest preparing only half of the slaw if you suspect you are going to have leftovers. I somehow find day-old coleslaw to be very appealing. Anyone else?
HOW TO STORE, REHEAT, AND FREEZE INSTANT POT THAI PORK TACOS
- Store: Store leftover pork and coleslaw in separate sealed containers in the fridge for up to 5 days. Ideally, store the extra coleslaw mix and coleslaw sauce separately and combine just before serving.
- Reheat: Pork is best gently reheated in leftover juices on the stovetop.
- Freeze: Freeze pork in a freezer-safe bag for up to 3 months. Coleslaw, of course, will not be good frozen – this you'll want to make fresh.
VARIATIONS OF PORK TACOS
- Use chicken or beef! Dice chicken breast, chicken thigh, steak, or beef roast into bite-size pieces and cook following the same directions.
- Vegetarian Thai Pork Tacos! I suspect cutting extra firm tofu and cooking it in the same cooking liquids for 1 minute would be delicious. I'll follow up if I try it!
- Make it a pork taco bowl! Serve it over rice or quinoa with a scoop of pork and thickened juices, then top with roasted veggies slathered in the coleslaw mix. How good would that be?!
No matter your feelings about Thai food, I know you will enjoy this dish. I am a lover and believer in full flavor wholesome food and this recipe is a perfect example.
So push up your sleeves, put a “DO NOT DISTURB” sign on your front door, and enjoy yourself a Thai Taco to trump all tacos. LIFE IS GOOD.
MORE INSTANT POT TACO RECIPES
- Instant Pot Easy Coconut Lime Fish Tacos with Peach Salsa and Basil Crema
- Instant Pot Hawaiian Barbecue Pork Tacos with Pineapple Cashew Coleslaw
- Instant Pot Ground Turkey Taco Meat
- Instant Pot Healthy Crack Chicken – makes amazing tacos
TOOLS AND INGREDIENTS USED TO MAKE INSTANT POT THAI PORK TACOSPrint
Instant Pot Thai Pork Tacos with Sriracha Coleslaw
Flavor bursting Thai Pork Tacos with a Creamy Sriracha Coleslaw will make taco night your favorite night all week!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: Thai
- 2 pounds pork tenderloins, cut into bite size pieces
- ¼ cup lime juice
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons grated fresh ginger
- 4 cloves garlic minced
- ¼ teaspoon red pepper flakes
For the Sriracha Slaw
- 4 – 5 cups coleslaw mix
- ¾ cup chopped fresh cilantro
- ½ cup greek yogurt
- ¼ cup mayo
- 1 – 3 tablespoons sriracha sauce (depending on if you want it spicy)
- ¼ teaspoon garlic powder
- Kosher salt and black pepper to taste
For Serving: Corn Tortillas (warmed or charred), Sriracha Slaw, chopped roasted peanuts
- Place pork, lime juice, soy sauce, honey, ginger, garlic, and red pepper flakes in the pressure cooker pot, stir to make sure honey isn’t stuck to the bottom.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes.
- When cooking is complete, use a quick release.
- Optional: To thicken the juices, make a cornstarch slurry of 2 tablespoons cornstarch and 2 tablespoons cool water. Use the saute function to bring the juices to a simmer. Slowly add the cornstarch slurry while whisking until it thickens.
- To serve, top tortilla with pork, then coleslaw, and a sprinkle of chopped peanuts.
- Refrigerate leftovers for up to 5 days.
- Label a freezer-safe Ziploc bag with the recipe name, date, and contents. Add pork and ingredients from step 1 to the bag and seal shut. Put the bag inside the pressure cooker pot and press the meat out so it’s flat on the bottom of the pot. Freeze inside pressure cooker pot until solid, then remove the bag from the pot and place back in the freezer until ready to use.
- When ready to cook, place the contents of the bag into the pressure cooker pot. Add 2 tablespoons water. Cook at high pressure for 8 minutes and proceed with remaining directions above.
- To warm several corn tortillas at once, preheat the oven to 350° F. Wrap a stack of 10 or more tortillas in foil and place in the oven for about 5 minutes.
- If you have a gas stove, you can also char the tortillas over the flame for a few seconds per side. See post for more details.
- Freeze leftover meat in a freezer safe ziploc for up to 3 months.
- Coleslaw gets a little soggy looking on the second day, but cabbage keeps it’s bite and becomes even more flavorful.
Keywords: Instant Pot Tacos, pork tacos, thai tacos