Instant Pot Jamaican Jerk Jackfruit Tacos

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recipe by Nisha Vora

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

If you want to transport yourself to a Caribbean island without the expensive airfare, I highly recommend making these jackfruit tacos. Canned jackfruit is shredded until it has the consistency of pulled pork (gasp!) and is then quickly cooked in a blend of Jamaican jerk spices. Don’t let the habanero pepper dissuade you from making this dish, as its citrusy, floral heat is well balanced by the juicy sweetness of mango and creaminess of avocado in the salsa. And a touch of liquid smoke adds a rich but subtle smokiness reminiscent of barbecue, making this the perfect dish to make for meat eaters, too.

Inspired by:

recipe updated Apr 14, 2020


  • Mango icon
    2 cups (624g)
  • Avocado icon
    1 (165g)
  • Red onion icon
    Red onion
    about ¾ cup (122g)
  • Cucumber icon
    about ½ unit (150g)
  • Scallion icon
    6 (90g)
  • Garlic clove icon
    Garlic clove
  • Ginger icon
    1.5 tbsp (8g)
  • Canned jackfruit icon
    Canned jackfruit
    567g (about 3⅛ cups)
  • Orange juice icon
    Orange juice
    3 tbsp (44ml)
  • Lime juice icon
    Lime juice
    6 tbsp (89g)
  • Cilantro icon
    about ½ cup (14g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Grapeseed oil icon
    Grapeseed oil
    2 tbsp (30ml)
  • Jalapeño pepper icon
    Jalapeño pepper
    1 (14g)
  • Onion powder icon
    Onion powder
    1.5 tsp (4g)
  • Sweet paprika icon
    Sweet paprika
    1 tsp (5g)
  • Black pepper icon
    Black pepper
    1 tsp (2g)
  • Dried thyme icon
    Dried thyme
    1 tsp (2g)
  • Allspice icon
    about ½ tsp (1g)
  • Ground cumin icon
    Ground cumin
    about ½ tsp (1g)
  • Cayenne pepper icon
    Cayenne pepper
    about ¼ tsp (1g)
  • Ground cinnamon icon
    Ground cinnamon
    about ¼ tsp (1g)
  • Ground nutmeg icon
    Ground nutmeg
    about ¼ tsp (1g)
  • Coconut sugar icon
    Coconut sugar
    2 tbsp (25g)
  • Tomato paste icon
    Tomato paste
    2 tbsp (33g)
  • Low-sodium soy sauce icon
    Low-sodium soy sauce
    about ¼ cup (58g)
  • Liquid smoke icon
    Liquid smoke
    ½ tsp (2ml)
  • Water icon
    ½ cup (120ml)
  • Vegan sour cream icon
    Vegan sour cream
    as needed


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Large serving bowl
  • kCook icon Medium bowl
  • kCook icon Inner pot

Step preview

  1. Add mango, avocado, red onion, cucumber, orange juice, lime juice and cilantro to a clean medium bowl
  2. Mix gently with tablespoon
  3. Season with salt & pepper to taste then set aside
  4. Heat until hot - Sauté
  5. Add grapeseed oil and scallion to the inner pot
  6. Cook until browned - approx 2 min
  7. Add garlic clove, ginger and jalapeño pepper to the inner pot
  8. Cook while stirring frequently - approx 1 min
  9. Stir onion powder, sweet paprika, black pepper, dried thyme, allspice, ground cumin, cayenne pepper, ground cinnamon and ground nutmeg into the inner pot
  10. Cook until fragrant while stirring frequently - approx 30 sec
  11. Cancel - Sauté
  12. Then add canned jackfruit, coconut sugar, tomato paste, low-sodium soy sauce, lime juice and liquid smoke to the inner pot
  13. Add water to the inner pot
  14. Mix until well combined
  15. Close and lock the lid and turn the steam release handle to Sealing
  16. Pressure cook - Manual, High, 4 min
  17. Natural release
  18. Transfer content of inner pot to large serving bowl
  19. Serve with vegan sour cream
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