Instant Pot Citrus Pork Tacos Recipe (Easy Dinner)

Take your taco game up a level with these flavorful Instant Pot Citrus Pork Tacos! Top with fresh pico de gallo and cheese for a delicious and easy dinner.

Use your pressure cooker to make these simple Instant Pot Citrus Pork Tacos!

They are full of flavor and so easy to make! Light and healthy, your family will love this dinner.

Don’t have an Instant Pot? Check out our slow cooker version: Slow Cooker Citrus Pork Tacos

Ingredients in Instant Pot Citrus Pork Tacos:

2 pound pork roast
1 cup orange juice
2 limes (juiced)
1 cup chicken broth
4 teaspoons minced garlic
1 Tablespoon cumin
1 teaspoon chili powder
1 teaspoon oregano
2 teaspoons salt
1 bay leaf
1 orange (zest)
16 small flour tortillas
2 cups shredded lettuce
1 cup pico de gallo (this is our favorite homemade recipe and it’s easy!)
1/2 cup Cotija cheese

How to make Pork Tacos in the Instant Pot:

Place pork roast in the bottom of the Instant Pot.
Add orange juice, lime juice, broth, garlic, cumin, chili powder, oregano, and salt to the roast in the Instant Pot.
Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 40 minutes (or 20 minutes per pound, depending on the size of your roast).
When the timer is done, let the pressure do a NATURAL RELEASE (it will take at least 20 minutes, but I even prefer to let the roast sit in there for a couple hours to make sure it is super tender).
Remove the lid and shred the roast with 2 forks. Mix the shredded pork in with the liquid in the Instant Pot.
Place shredded pork on a large baking sheet, then zest the orange over top of the pork. Squeeze the juice from the orange over top the pork as well.
Broil meat for 5-7 minutes (turning once) until it starts to brown and crisp.
Serve on tortillas with lettuce, pico de gallo, and cotija cheese.

How to turn this into a freezer meal:

Place roast, orange juice, lime juice, broth, garlic, cumin, chili powder, oregano, and salt into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1/3 cup of water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 60 minutes (or 30 minutes per pound of your roast). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.
If you are looking for more freezer meals, be sure to check out all of our favorite freezer meal recipes.

Love tacos? Here are more of our favorite recipes:

Serves: 8

Instant Pot Citrus Pork Tacos

A simple recipe that takes your taco game up a level!

Prep Time 10 mins

Cook Time 40 mins

Natural Release 20 mins

Total Time 1 hr 10 mins

Ingredients

2 pound pork roast
1 cup orange juice
2 limes juiced
1 cup chicken broth
4 teaspoons minced garlic
1 Tablespoon cumin
1 teaspoon chili powder
1 teaspoon oregano
2 teaspoons salt
1 orange use both the juice from the orange and the zest
16 small flour tortillas
2 cups shredded lettuce
1 cup pico de gallo
½ cup cotija cheese

Instructions

Place pork roast in the bottom of the Instant Pot.
Add orange juice, lime juice, broth, garlic, cumin, chili powder, oregano, and salt to the roast in the Instant Pot.
Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 40 minutes (or 20 minutes per pound, depending on the size of your roast).
When the timer is done, let the pressure do a NATURAL RELEASE (it will take at least 20 minutes, but I even prefer to let the roast sit in there for a couple hours to make sure it is super tender).
Remove the lid and shred the roast with 2 forks. Mix the shredded pork in with the liquid in the Instant Pot.
Place shredded pork on a large baking sheet, then zest the orange over top of the pork. Squeeze the juice from the orange over top the pork as well.
Broil meat for 5-7 minutes (turning once) until it starts to brown and crisp.
Serve on tortillas with lettuce, pico de gallo, and cotija cheese.

Notes

How to turn this into a freezer meal:

Place roast, orange juice, lime juice, broth, garlic, cumin, chili powder, oregano, and salt into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1/3 cup of water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 60 minutes (or 30 minutes per pound of your roast). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.

Nutrition

Calories: 405 kcal · Carbohydrates: 44 g · Protein: 33 g · Fat: 11 g · Saturated Fat: 4 g · Cholesterol: 80 mg · Sodium: 1468 mg · Potassium: 707 mg · Fiber: 3 g · Sugar: 11 g · Vitamin A: 459 IU · Vitamin C: 34 mg · Calcium: 151 mg · Iron: 4 mg