Instant Pot Jamaican Jerk Jackfruit Tacos (recipe from the Vegan Instant Pot Cookbook)

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***Recipe adapted from the Jamaican Jerk Jackfruit Tacos from Yup, It’s Vegan
In this recipe, the jackfruit is spicy (thanks to the habanero pepper and cayenne pepper) and smoky (thanks to the liquid smoke), so it needs a cooling balance. That’s where the mango avocado salsa comes in! It’s so refreshing and cooling and creamy, making it the perfect complement to the jackfruit.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins

I cannot believe my cookbook, The Vegan Instant Pot Cookbook, will be published in a week! It feels like I’ve been waiting for this moment forever but somehow it has arrived so quickly!

And to say THANK YOU for your support, I’m offering EXCLUSIVE FREE content to anyone who pre-orders my cookbook before June 18! This includes (1) a handy vegan meal prep guide to the Instant Pot and (2) 5 bonus recipes! To get access to your bonus content, send an email to [email protected] and attach a screenshot or copy of your pre-order receipt (email confirmation, Amazon receipt, etc.). Then you’ll be sent a PDF that contains the bonus content!

As promised, here is the fourth of five recipes I am sharing from my cookbook for FREE! This recipe is for Jamaican Jerk Jackfruit Tacos! This recipe was adapted from a recipe for Jamaican Jerk Jackfruit Tacos from the blog Yup, It’s Vegan, and it is incredibly flavorful and well-balanced.

And if you want more than 90 incredible vegan Instant Pot recipes, be sure to order my cookbook, The Vegan Instant Pot Cookbook!

Instant Pot Jackfruit Tacos

With my recipes, I strive to balance flavors in a harmonious way. In this recipe, the jackfruit is spicy (thanks to the habanero pepper and cayenne pepper) and smoky (thanks to the liquid smoke), so it needs a cooling balance. That’s where the mango avocado salsa comes in! It’s so refreshing and cooling and creamy, making it the perfect complement to the jackfruit.

Finally, this recipe is really easy to make. Just sauté a few aromatics in the Instant Pot, toss in the canned and shredded jackfruit with some seasonings, and let the Instant Pot do its magic! And for the salsa, it’s as easy as combining a few diced ingredients!

If you are sensitive to spicy food, I recommend not using the whole habanero pepper, which is very spicy. If you can tolerate moderate spiciness, you can use half or even just 1/4 of the pepper. If you are very sensitive to spicy food, I recommend using a less spicy pepper, such as a serrano pepper or a jalapeño (jalapeños are the least spicy).

And finally, I highly recommend flame grilling your tortillas! It adds a nice textural dimension and slight smoky taste to the tacos!

Instant Pot Jamaican Jerk Jackfruit Tacos (recipe from the Vegan Instant Pot Cookbook)

5 from 1 vote
***Recipe adapted from the Jamaican Jerk Jackfruit Tacos from Yup, It’s Vegan
In this recipe, the jackfruit is spicy (thanks to the habanero pepper and cayenne pepper) and smoky (thanks to the liquid smoke), so it needs a cooling balance. That’s where the mango avocado salsa comes in! It’s so refreshing and cooling and creamy, making it the perfect complement to the jackfruit.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Course: Dinner, Lunch
Cuisine: Mediterranean
Diet Vegan
Keyword: cookbook, gluten-free, instant pot, jackfruit, vegan tacos
Serving size: 4

Ingredients

Mango-Avocado Salsa

  • 2 cups peeled and diced mango, about 2 medium
  • 1 medium ripe avocado, diced
  • 3/4 cup diced red onion
  • 1/2 cup diced cucumber
  • 3 tablespoons fresh orange juice
  • 3 tablespoons fresh lime juice, about 11⁄2 limes
  • 1 ⁄2 cup loosely packed fresh cilantro, finely chopped Kosher salt and freshly cracked black pepper

Jackfruit

  • 2 (20-ounce) cans jackfruit in brine or water
  • 2 tablespoons grapeseed oil or other neutral cooking oil
  • 6 scallions (white and light-green parts only), sliced
  • 4 garlic cloves, minced
  • 1 1/2 -inch piece fresh ginger, grated or minced
  • 1 habanero or Scotch bonnet pepper, seeded and minced (use only 1⁄2 pepper for less heat or substitute with a milder pepper such as serrano or jalapeño)

Jamaican Jerk Seasoning, store-bought or homemade (recipe follows)

  • 2 tablespoons coconut sugar, coconut nectar, or agave nectar
  • 2 tablespoons tomato paste
  • 1/4 cup reduced-sodium tamari or soy sauce
  • 3 tablespoons fresh lime juice, about 11⁄2 limes
  • 1/2 teaspoon liquid smoke (optional)
  • 1/2 cup water

Jamaican Jerk Seasoning

  • 1 1/2 teaspoons onion powder
  • 1 teaspoon sweet or hot paprika
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cumin
  • 1/4 to 1⁄2 teaspoon cayenne pepper, to taste
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated or ground nutmeg

For serving

  • 12 corn tortillas
  • Vegan sour cream (optional)

Instructions

  • Make the mango-avocado salsa: In a medium bowl, combine the mango, avocado, onion, cucumber, orange juice, lime juice, and cilantro and mix gently. Season to taste with salt and pepper. (Preparing the salsa in advance gives it some time to marinate and will deepen the flavor, but you can also make it while the jackfruit pressure cooks.)
  • Prepare the jackfruit: Drain the canned jackfruit and lightly rinse under water, shaking off excess water. Use your fingers to remove any thick cores and pull the pieces apart so that it resembles shredded pork.
  • Select the Sauté setting on the Instant Pot and, after a few minutes, add the oil. Once the display reads “HOT,” add the scallions and cook until browned, 1 to 2 minutes. Add the garlic, ginger, and chile pepper and cook for 1 minute, stirring frequently to prevent burning.
  • Add all of the Jamaican jerk seasoning, stir to coat, and cook for 30 seconds, stirring constantly, until very fragrant. Select the Cancel setting.
  • Add the shredded jackfruit, along with the coconut sugar, tomato paste, tamari, lime juice, and liquid smoke (if using). Stir well. Pour in 1⁄2 cup water and mix again.
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 4 minutes.
  • Once the 4-minute timer has completed and beeps, allow a natural pressure release. Open the pot and stir well. Transfer the jackfruit to a serving bowl.
  • To serve: Heat the tortillas over an open flame (I place them directly on the burner of my gas stove) and use tongs to ip them after 30 to 45 seconds or when small brown spots appear, and cook for another 15 to 30 seconds. Stack them in a clean kitchen towel or in foil to keep them warm.
  • Serve the jackfruit with the warmed corn tortillas, mango avocado salsa, and vegan sour cream (if using).

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5 comments on Instant Pot Jamaican Jerk Jackfruit Tacos (recipe from the Vegan Instant Pot Cookbook)

  1. Maneesha

    This is such a great recipe! Loved it!

  2. Callie V

    ⭐️ ⭐️ ⭐️ ⭐️ ⭐️This recipe takes a while to chop and measure everything but it is well worth it! These were restaurant-level delicious! I would definitely make again. The balance of sweet and spicy was perfect. Definitely recommend the sour cream to help cut some of the heat. (We used Greek yogurt.) I served on arepa tortillas because I didn’t have any masa harina. Would also be really good over rice cooked in coconut milk.
    A couple comments on the salsa. We only had clementines and one was exactly 3T of juice so I used that instead of orange juice. I also don’t like cilantro (I’m one of those “tastes like soap” people) so I just sprinkled a little cumin on top of the salsa. One large red mango was about 1.9 cups, so I didn’t bother cutting into the second mango. I also had really small avocados so used two instead of just one. You don’t really notice the cucumber so if you don’t have that you could probably leave out.
    A couple suggestions: In step 2 there’s no need to pull jack fruit apart before putting in the instapot. Just pull out any hard cores and then when the instapot is done mash with a fork. In step 5 I added the water before adding the jackfruit, tomatoes paste etc. to scrape up the browned bits on the bottom.
    Thanks for a great delicious recipe!

  3. Ari

    I just loooove this recipe, thank you Nisha! We already made it a couple of times and our friends we made it for always found it very special and delicious. Since I don’t have a pressure cooker we prepare the Jackfruit in a non-stick pan and it worked out perfectly as well.

  4. Amy

    Absolutely delicious! Added 1/2 tsp of cayenne and it was the perfect spice. The jackfruit flavoring was delicious and balanced so well with the mango salsa. We didn’t have fresh mangos so I used frozen but when mangos are in season will be making this with a fresh mango. Husband enjoyed this for dinner and were able to enjoy for 2 more lunches. Super easy with so much flavor. My favorite jackfruit recipe yet. 5 ⭐️

  5. Sarah

    Once you get the spices together, this recipe is pretty easy! It is a bit on the spicy side, so be careful if you’re sensitive. It’s really delish with the mango salsa, and I think a lot of non-vegans would enjoy it.

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