Instant Pot Vegan Barbecue Jackfruit Tacos

Instant Pot Vegan BBQ Jackfruit Tacos! Made in the Instant Pot (with stovetop instructions) and topped with an avocado creme sauce.

this Recipe

Tacos! We’re never tired of tacos, right?

We eat a lot of tacos in our house, from breakfast tacos to my all-time favorite lentil tacos and I rarely get tired of them. We even booked a trip to Austin last year, just for the taco scene.

So I made you another taco recipe, this time with BBQ jackfruit made in the Instant Pot and topped with an avocado creme sauce! I know you all are as crazy about tacos as I am are going to love these jackfruit tacos. Don’t worry, for those who don’t own an Instant Pot, I’ve got stovetop directions.

The recipe pretty much speaks for itself. Add all of the ingredients to your Instant Pot/Pressure cooker (or stovetop!) and cook. While the jackfruit is cooking, made the avocado cream sauce in a food processor or blender. This is also a great time to chop any toppings: I’m a sucker for very thinly sliced red onion, pickled jalapeño peppers and pico de gallo.

What is Jackfruit?

Also, if you’re thinking– what in the world is jackfruit!? Let me quickly explain. Jackfruit is a fruit! It’s not very common in the United States and that’s OK, because we aren’t eating it fresh. Instead, you’ll want to find jackfruit canned in BRINE (or water), not syrup. When jackfruit is canned in brine it is mostly flavorless, not sweet and able to take on whatever sauce you throw on it.

When shredded, the jackfruit has a very similar texture to pulled pork. Before Trader Joe’s started selling it, I would get my jackfruit from local Asian markets or in a bulk pack online.

Unlike other meat substitutes, it’s not very high in protein, but I think that’s OK. Not all of our meals have to be jammed with protein, especially since research shows we are probably all eating too much of it and that excess protein can be damaging to long-term health. However, if you feel like you need more, then consider adding in a cup of beans after the mixture is cooked. As written, these tacos contain 10g of protein– which isn’t nothing!

Make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day. 

If you love these vegan BBQ jackfruit tacos, then you’ll love these other vegan Instant Pot recipes: Vegan Burrito Bowls, Instant Pot Lentil Soup, Instant Pot Walnut Lentil Tacos, Instant Pot Vegan Lentil Chili

Vegan BBQ Jackfruit Tacos

• Author: Alex Caspero
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 6 tacos 1x
• Category: dinner, instant pot, pressure cooker
• Method: Instant Pot, Pressure Cooker
• Cuisine: American, Mexican Inspired

Description

Instant Pot Vegan BBQ Jackfruit Tacos! These pulled jackfruit are perfect for quick weeknight dinners. Made in the Instant Pot (with stovetop instructions) and topped with an avocado creme sauce. So delicious!

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• Author: Alex Caspero
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 6 tacos 1x
• Category: dinner, instant pot, pressure cooker
• Method: Instant Pot, Pressure Cooker
• Cuisine: American, Mexican Inspired

• Author: Alex Caspero
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 6 tacos 1x
• Category: dinner, instant pot, pressure cooker
• Method: Instant Pot, Pressure Cooker
• Cuisine: American, Mexican Inspired

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Ingredients

BBQ Jackfruit: 

• 2 x 20 oz cans green jackfruit in brine
• 1 red onion, finely diced
• 1 Tbsp. garlic, finely diced
• 1 tsp. ground cumin
• 1 tsp. smoked paprika
• black pepper to taste
• 1/2 tsp salt
• 1 Tbsp. sriracha
• 3 Tbsp. tomato paste
• 2/3 cup bbq sauce
• 3/4 cup vegetable stock
• 1 tsp. lemon juice

Avocado cream: 

• 1 ripe avocado, peeled with stone removed
• 2 tablespoon extra virgin olive oil
• 1/2 cup water
• Juice of 1 lemon
• 1 tsp. crushed garlic
• A handful of fresh cilantro
• 1 tsp. salt
• 1/4 tsp. pepper

To assemble: 

• Soft tortillas or taco shells
• Shredded lettuce
• Chopped tomatoes
• Chopped red onion
• Other desired toppings

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Instructions

1. Open and drain the cans of jackfruit through a colander. Then cut off the hard tips of the jackfruit pieces and discard.

2. Add the jackfruit, onion, garlic, cumin, smoked paprika, salt, and pepper to your Instant Pot and mix until the jackfruit is completely covered with all the spices.

3. Add in the sriracha, tomato paste, barbecue sauce, lemon juice, vegetable stock, and stir until it is completely mixed together.

4. Put the lid on your Instant Pot and set it to the “Pressure Cook” setting for 5 minutes. Add more vegetable stock if the jackfruit mixture seems too dry. (Stove top option: Use only a 1/2 cup of vegetable stock and cook the jackfruit mixture in a pan over medium heat for 25 – 30 minutes until soft)

5. While the jackfruit is cooking, add all of the avocado cream ingredients to a food processor and process until smooth and creamy. You can add more or less water depending on your desired consistency. Set aside.

6. Once the jackfruit has cooked through, use two forks to tear apart the soft jackfruit ends to loosen them up and give the jackfruit more texture.

7. Assemble your tacos by layering jackfruit taco “meat” over a soft tortilla with lettuce, tomatoes, red onion, and other desired toppings. Serve topped with avocado cream.

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