I know you’ve heard of jackfruit, but have you tried it yet? This recipe for Instant Pot Orange Lime Chile Jackfruit is easy, full of flavor, and perfect for Taco Tuesday!
Make a Quick and Easy Dinner in Your Electric Pressure Cooker
My Instant Pot Orange Lime Chile Jackfruit makes a meaty taco filling or bowl topping that’s bursting with orange and lime flavors and uses a few different chili pepper powders. It’s like veganized chili lime carnitas that just happen to be oil-free.
Chili lime jackfruit tacos are a great way to introduce your family to this miracle food. Be sure to tell me in the comments what your favorite jackfruit recipes are.
What Is Jackfruit?
Jackfruit is a giant fruit that’s native in India and can be grown in a tropic or subtropic climate. It doesn’t have a strong flavor, so it’s great in a bbq sauce, curry, or even a Mexican spiced dish.
Don’t worry, you don’t need to buy and break down a 15 to 50 pound fruit to make jackfruit recipes. You can buy it canned or a smaller piece of the fresh fruit.
Why Use Jackfruit?
With so many allergies it’s always nice to have a filling main that’s soy and gluten-free. It’s a great meat replacement and once cooked and shredded it mimics shredded chicken or pork.
It’s a super easy way to veganize some of your old favorite recipes. I’ve used it in a Tom Yum soup, in Pad Thai, BBQ, and show no signs that I’m stopping any time soon.
Where Can I Buy Canned Jackfruit?
Jackfruit is really taking off and you might find some in a regular grocery in the ethnic section. You will always find the cans in your local Asian market and I actually found some in my local grocery on sale for 50 cents a can! Generally, you will pay between 2 to 3 dollars a can, so I stocked up when I saw the sale.
You can always get fresh or canned jackfruit at your local Asian market. Be sure to read the note below and buy jackfruit in water or brine, not in syrup for savory recipes.
Buy Canned Jackfruit in Brine NOT in a Syrup!
This recipe uses canned and be sure to read the label carefully, because you want the jackfruit in brine and not the one in a sweetened syrup. We’re using an unripe jackfruit and it’s not sweet at all.
FOR THE INSTANT POT
- 1 tablespoon water to make oil free
- 1/2 small onion thinly sliced
- 1 teaspoon ground guajillo chili powder
- 1 teaspoon ground California or New Mexico chili powder
- 1 teaspoon ground smoked paprika
- 1 teaspoon Mexican oregano
- 1 (20 oz. can) jackfruit, shredded
- 1/3 cup water or broth
- 1/4 cup cup orange juice about 1 small orange or a couple of mandarins
- juice of 1/2 a small lime
- salt to taste
- extra lime juice to taste
- Heat the water in your IP on saute. Once hot add the onion and saute until translucent. Then add the chili powders and smoked paprika and saute until they become more fragrant, about 1 minute.
- Press cancel to turn off the saute. Add the jackfruit, water, orange juice and lime juice. Put the lid on and cook on manual/pressure cook for 10 minutes. Carefully release the pressure manually.
- Before serving adjust salt and lime juice to taste.
How Can I make Cooked Jackfruit More Chewy?
This is great inside tacos, burritos, and as a main part of a dinner bowl. Make it chewier by baking or sauting after you cook it in your Instant Pot.
To bake, spread on a parchment lined baking pan on 350 degrees for about 10 minutes, stir, and cook 5 to 10 minutes more. You could also saute in a nonstick pan over medium heat until the jackfruit begins to be more chewy.