Instant Pot Thai Pork Tacos with Sriracha Coleslaw

three tacos filled with pork and coleslaw drizzled with hot sauce

Flavor bursting Thai Pork Tacos with a Creamy Sriracha Coleslaw will make taco night your favorite night all week!



For the Sriracha Slaw

For Serving: Corn Tortillas (warmed or charred), Sriracha Slaw, chopped roasted peanuts


  1. 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.  
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 5 minutes.
  3. When cooking is complete, use a quick release.
  4. 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.
  5. To serve, top tortilla with pork, then coleslaw, and a sprinkle of chopped peanuts.
  6. Refrigerate leftovers for up to 5 days.

Freezer Directions:  

  1. 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.
  2. 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.


Keywords: Instant Pot Tacos, pork tacos, thai tacos