Instant Pot “Clean The Fridge” Tacos

I just pulled things out of the fridge, that would be passed their prime for these delicious tacos

For the pork -

1 pack cubed pork stew meat

1 pack taco seasoning

½ Tbsp garlic

½ to ⅔ cup water (you could use broth)

For the Toppings -

½ small head cabbage - thinly sliced

½ small red onion - thinly sliced

1 lg avocado - diced

¼ cup cilantro - chopped

3 to 4 green onions - chopped

For the Sauce -

About ½ cup sour cream

1 to 2 tbsp heavy whipping cream

Dash of lime juice

Zest of ½ a lime

Salt & pepper to taste

⅛ tsp Ancho Chili Powder

Cayenne to taste

Tortillas

Add a little olive oil to your inner pot. Turn on to sauté.

When display reads hot add meat. Saute for a minute or 2 then add garlic. Sauté until browned on all sides. Add a dash of water or broth if the pan starts to get too brown. Add another dash when meat is finished browning and deglaze the bottom of the pot. Add the liquid of choice and stir. Add the taco seasoning, jut push it into the liquid but do not stir.

Cover and set to high pressure for 20 minutes. When time is up, let it NPR for 5 to 10 minutes. Release pressure give it a good stir, then remove the meat from the pot.

Shred the pork and add as much liquid to the meat as you desire.

While the meat cooks. Thinly slice the cabbage and red onion. Chop the cilantro and green onions. Mix the vegetables all together.

Dice the avocado and chop the roma tomatoes.

Make the sauce. In a bowl, add the sour cream, lime juice, zest, seasonings and HWC. Stir together continue to add HWC to thin the sauce until it is thin enough to drizzle, but still has a little thickness to it.

Warm the tortillas in damp paper towels in microwave for 30 seconds, if at room temperature or 1 minute if cold

Serve the pork on the tortillas topped with cabbage mixture, tomatoes, avocado and a spoon of the sauce drizzled over the top.

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