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Instant Pot Jackfruit Tacos

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A vegetarian play on carnitas, these instant pot jackfruit tacos are going to satisfy your weeknight craving for Mexican food.



For the jackfruit carnitas:

  • 2, 20-ounce cans jackfruit, drained and rinsed
  • 1 red onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon oregano
  • 1 chipotle in adobo sauce, finely chopped
  • 1 tablespoon tomato paste
  • 3 tablespoons soy sauce
  • 3/4 cup vegetable broth
  • Salt to taste

For serving:

  • Corn tortillas, warmed
  • Avocado, sliced
  • Corn
  • Lime wedges
  • Cilantro
  • Greek yogurt or sour cream


  1. Shred the jackfruit using your fingers or a knife so that it looks similar to pulled pork consistency.*
  2. Add shredded jackfruit, onion, garlic, cumin, chili powder, smoked paprika, oregano, chipotle pepper, tomato paste, soy sauce and vegetable broth to the Instant Pot and stir to combine.
  3. Secure lid onto Instant Pot. Close the steam vent (should be on sealing). Set to high pressure for 8 minutes. Allow natural pressure release for 10-15 minutes.
  4. After 10-15 minutes, use quick release valve to release steam.
  5. Once pressure is released, open lid and stir jackfruit. Season with salt, to taste.

For the tacos:

  1. Assemble tacos by evenly distributing jackfruit carnitas, avocado, corn, lime, and cilantro among corn tortillas. Serve immediately.


You could also shred the jackfruit with a fork after it is done cooking.