Overhead view of Instant Pot Mexican Pulled Pork recipe served on flour tortillas and garnished with cheese, tomatoes, avocado and lime
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Quick and Easy Instant Pot Pork Loin Tacos

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Pork loin tacos have always been one of my family’s favorite street taco orders. Then I learned how to make taco filling from pork loin in my Instant Pot.

Now, we’d just as soon skip the long line and rising price tag for dining out and make our own. With this recipe, it’s a breeze.

Making Pork Loin Tacos in the Instant Pot

You can make this from fresh or frozen pork loin. If it’s frozen, it will take longer for your Instant Pot to reach full pressure. For my 6 quart IP, it took almost 30 minutes to pressurize.

So, I make a point to defrost the pork loin in advance, and it takes maybe 10 minutes to reach full pressure.

Substituting Taco Seasoning

You’ll probably recognize the spice mix in the recipe card below. It’s essentially my homemade taco seasoning mix!

In case you don’t have a container of that ready to go in your cabinet, I’m providing the exact measurements needed or you can use your favorite taco seasoning packet if you prefer.

Freezing Instant Pot Pork Loin for Tacos

Freeze the leftovers with any liquids after they’ve cooled. Then reheat with the liquids until they evaporate the meat begins to crisp on the edges a bit. Sooo good.

Or Turn Leftovers into Soup

The leftovers also make an amazing, easy soup:

  • Leftover Mexican Pulled Pork (at least 2 cups)
  • 2 cups chicken broth
  • 15-oz. can of diced tomatoes, drained
  • 15-oz. can of corn or hominy, rinsed and drained
  • 15-oz. can of black beans, rinsed and drained
Overhead view of Instant Pot Mexican Pulled Pork recipe served on flour tortillas and garnished with cheese, tomatoes, avocado and lime

Instant Pot Pork Loin Tacos

Spicy, tender pork taco filling made in your Instant Pot from fresh or frozen pork loin.
Prep Time: 5 minutes
Cook Time: 40 minutes
Natural pressure release: 10 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 528kcal
Author: Katie Berry
Course: Main Course
Cuisine: Mexican
Keyword: easy, freezes well, instant pot, pork, pressure cooker, taco, weeknight


  • Instant Pot


Pork Loin

  • 1 cup water substitute beef, chicken, or vegetable stock for richer flavor
  • 1 tbsp beef bouillon granules
  • 2 lbs pork loin fresh or frozen, cut in 2 inch chunks for faster cooking
  • 1 tbsp chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon table salt
  • 1/2 teaspoon paprika

Taco Ingredients

  • 12 flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 tomato chopped (optional)
  • 1/4 cup fresh cilantro (coriander) leaves only (optional)
  • 1/4 cup red onion minced (optional)
  • 1 medium avocado chopped (optional)
  • lime wedges optional (optional)


  • Dissolve the bouillon granules in the water and add it to the Instant Pot.
  • Toss the cubed pork loin with the spices and add them to the Instant Pot.
  • Put the Instant Pot lid on and set it to seal. Using the MANUAL setting, set the time for 40 minutes.
  • Once the time is up, let the Instant Pot pressure naturally release for 10 minutes then do a quick release.
  • Remove the lid, shred the pork in the pot using two large forks, and stir it well. Taste and adjust seasonings as desired.
  • To serve: use a slotted spoon to add the Instant Pot Mexican Pulled Pork to flour tortillas. Garnish as desired. Serve immediately.


Note: Serving size is 2 tacos.


Serving: 1person | Calories: 528kcal | Carbohydrates: 36g | Protein: 45g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 114mg | Sodium: 1061mg | Potassium: 923mg | Fiber: 5g | Sugar: 4g | Vitamin A: 935IU | Vitamin C: 7mg | Calcium: 247mg | Iron: 4mg
Did you try this?Let me know how it was!

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