Pressure-Cooker Pork Tacos with Mango Salsa

Total Time

Prep: 25 min. Cook: 5 min.


12 servings

Updated: Jun. 27, 2023
I've made quite a few tacos in my day, but you can't beat the tender filling made in a pressure cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! —Amber Massey, Argyle, Texas
Pressure-Cooker Pork Tacos with Mango Salsa Recipe photo by Taste of Home


  • 2 tablespoons white vinegar
  • 2 tablespoons lime juice
  • 3 cups cubed fresh pineapple
  • 1 small red onion, coarsely chopped
  • 3 tablespoons chili powder
  • 2 chipotle peppers in adobo sauce
  • 2 teaspoons ground cumin
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 bottle (12 ounces) dark Mexican beer
  • 3 pounds pork tenderloin, cut into 1-inch cubes
  • 1/4 cup chopped fresh cilantro
  • 1 jar (16 ounces) mango salsa
  • 24 corn tortillas (6 inches), warmed
  • Optional toppings: Cubed fresh pineapple, cubed avocado and queso fresco


  1. Puree the first 9 ingredients in a blender; stir in beer. In a 6-qt. electric pressure cooker, combine pork and pineapple mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted into pork should read at least 145°. Stir to break up pork.
  2. Stir cilantro into salsa. Using a slotted spoon, place pork mixture in tortillas. Serve with salsa and toppings as desired.

Can you freeze Pressure-Cooker Pork Tacos with Mango Salsa?

Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts

2 tacos: 284 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.