Instant Pot Honey Chipotle Pork Tacos

Ingredients

Chipotle Pork

• 2 pounds  boneless pork shoulder
• 4 chipotle peppers in adobo chopped
• 3 Tablespoons  adobo sauce from canned chipotle in adobo
• 2 Tablespoons olive oil
• 5 Tablespoons honey
• 1½ teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 2 teaspoons cumin
• 1 cup chicken broth

For The Tacos

• 8 corn tortillas
• 1 can black beans rinsed and drained
• ½ red onion diced, optional topping
• 2 avocados optional topping
• 2 limes cut into wedges, optional topping
• ⅓ cup chopped fresh cilantro optional topping

Instructions

1. Assemble the tacos. Fill each tortilla with shredded pork, black beans, red onion, and avocado and finish with a squeeze of fresh lime and a bit of fresh cilantro.
2. Load the Instant Pot. Place the pork in the instant pot. Whisk together the chipotles, adobo sauce, olive oil, honey, onion powder, garlic powder, salt, and cumin and rub the mixture all over the pork. Pour the broth into the pressure cooking, being sure not to rinse the spices off the pork.
3. Cook. Seal the pressure cooker and cook on high pressure for 60 minutes (it will take about 10 minutes to reach pressure). Allow the pressure to release naturally for 20 minutes before releasing any remaining pressure manually.
4. Shred. Transfer the pork to a cutting board and shred with two forks or a meat puller. You can stir the pork back into the juices in the instant pot if you’d like wetter tacos or keep it removed.