Instant Pot Tacos
- 2 tbsp olive oil
- Thinly shredded cabbage
- 4 green onions chopped
- 2 tbsp chili sauce
- 4 tbsp sour cream
- 1/4 cup purple onion
- 1/2 cup diced tomatoes
- 1/4 cup cilantro chopped
- 1/4 cup water
- 8 taco shells
- 1 cup cooked black beans
- 1 avocado peeled and sliced
- 1 1/2 cup cheddar cheese shredded
Add olive oil into the Instant Pot and select “Sauté”.
Add onions, tomatoes, cilantro, black beans and salt and cook for 2 minutes.
Set to the “Manual” at high pressure for 6 minutes.
Select the “Cancel” and release pressure quickly.
Transfer the mixture into a bowl.
Take one taco shell, place spoonful of beans mixture, 2 tsp. avocado slices, 2 tsp. sour cream, some shredded cabbage and chopped green onions.
Top them with shredded cheddar cheese and sour cream.