Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Instant Pot Chilorio Recipe
Instant Pot Chilorio delivers bold flavors in simple stews that come together quickly in pressure cookers, creating versatile preparations for multiple meal applications. This efficient recipe maintains traditional chilorio characteristics while utilizing modern pressure cooking for convenience and speed. The versatile nature allows creative meal planning.
The bold flavors of this simple stew come together quickly in a pressure cooker, and you can use it to make tacos, burritos, chimichangas, tostadas, quesadillas, sopes, or even tamales. This recipe can be easily doubled if you need more.
Prep Time:
25 mins
Cook Time:
30 mins
Additional Time:
25 mins
Total Time:
1 hr 20 mins
Servings:
10
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Ingredients
2 ½ pounds pork shoulder, trimmed and cut into 1-inch cubes
4 oranges, juiced
1 (14.25 ounce) can low-sodium chicken broth
1 onion, sliced and separated into rings
1 teaspoon dried oregano
3 dried ancho chiles (poblanos), stemmed and torn into small pieces
2 cups boiling water
¼ cup apple cider vinegar
1 jalapeno, seeded and chopped
2 garlic cloves
2 tablespoons chopped cilantro
¼ teaspoon ground cumin
Directions
Combine pork, orange juice, broth, onion, and oregano in the inner pot of an electric pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove lid.
Remove pork from the pot and drain. Transfer to a serving dish.
Place ancho chiles in a heat-proof bowl. Pour boiling water over chiles and soak for 15 minutes. Drain chiles, reserving soaking water.
Combine 1/2 cup chile soaking water, soaked ancho chiles, apple cider vinegar, jalapeno pepper, garlic, cilantro, and cumin in a blender. Blend to form a thick sauce. Pour sauce over pork and mix well.
You can get a second wind out of your Instant Pot® Chilorio with these Torta Sandwiches by user Betty Soup:
Stir together 1 thinly sliced red onion, 3 tablespoons cider vinegar, and 1 teaspoon sugar in a small bowl. Let stand at least 1 hour. Drain. Reheat 1 1/3 cups pork and sauce, covered, in a 2-quart saucepan over medium heat, 5 to 7 minutes. Mash 1 avocado and spread over the bottom half of 4 toasted buns. Top each bun with 1/3 cup pork and sauce and red onion mixture.
Nutrition Facts (per serving)
| 309 | Calories |
| 21g | Fat |
| 15g | Carbs |
| 17g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 309 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 7g | 36% |
| Cholesterol 66mg | 22% |
| Sodium 1340mg | 58% |
| Total Carbohydrate 15g | 5% |
| Dietary Fiber 2g | 6% |
| Total Sugars 9g | |
| Protein 17g | 33% |
| Vitamin C 52mg | 57% |
| Calcium 39mg | 3% |
| Iron 3mg | 14% |
| Potassium 600mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
