Instant Pot Thai Pork Tacos with Sriracha Coleslaw

three tacos filled with pork and coleslaw drizzled with hot sauce

Flavor bursting Thai Pork Tacos with a Creamy Sriracha Coleslaw will make taco night your favorite night all week!


  • 2 pounds pork tenderloins, cut into bite size pieces
  • ¼ cup lime juice
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons grated fresh ginger
  • 4 cloves garlic minced
  • ¼ teaspoon red pepper flakes

For the Sriracha Slaw

  • 45 cups coleslaw mix
  • ¾ cup chopped fresh cilantro
  • ½ cup greek yogurt
  • ¼ cup mayo
  • 13 tablespoons sriracha sauce (depending on if you want it spicy)
  • ¼ teaspoon garlic powder
  • Kosher salt and black pepper to taste

For Serving: Corn Tortillas (warmed or charred), Sriracha Slaw, chopped roasted peanuts


  1. Place pork, lime juice, soy sauce, honey, ginger, garlic, and red pepper flakes in the pressure cooker pot, stir to make sure honey isn’t stuck to the bottom.  
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 5 minutes.
  3. When cooking is complete, use a quick release.
  4. Optional: To thicken the juices, make a cornstarch slurry of 2 tablespoons cornstarch and 2 tablespoons cool water.  Use the saute function to bring the juices to a simmer. Slowly add the cornstarch slurry while whisking until it thickens.
  5. To serve, top tortilla with pork, then coleslaw, and a sprinkle of chopped peanuts.
  6. Refrigerate leftovers for up to 5 days.

Freezer Directions:  

  1. Label a freezer-safe Ziploc bag with the recipe name, date, and contents.  Add pork and ingredients from step 1 to the bag and seal shut. Put the bag inside the pressure cooker pot and press the meat out so it’s flat on the bottom of the pot.  Freeze inside pressure cooker pot until solid, then remove the bag from the pot and place back in the freezer until ready to use.
  2. When ready to cook, place the contents of the bag into the pressure cooker pot.  Add 2 tablespoons water. Cook at high pressure for 8 minutes and proceed with remaining directions above.


  • To warm several corn tortillas at once, preheat the oven to 350° F.  Wrap a stack of 10 or more tortillas in foil and place in the oven for about 5 minutes.
  • If you have a gas stove, you can also char the tortillas over the flame for a few seconds per side.  See post for more details.
  • Freeze leftover meat in a freezer safe ziploc for up to 3 months.
  • Coleslaw gets a little soggy looking on the second day, but cabbage keeps it’s bite and becomes even more flavorful.

Keywords: Instant Pot Tacos, pork tacos, thai tacos