Instant Pot Carnitas Breakfast Tacos
This is one of those “leftovers from dinner” breakfast + it’s SO. GOOD. Sarah made these carnitas tacos for dinner + thankfully had a lot leftover… so she gave me some to take home ; ). If you don’t have an Instant Pot, you should consider investing — it’s one of our favorite kitchen tools! You can also make carnitas in a slow cooker!
- Instant Pot Carnitas
- Red Pepper
- Scrambled Eggs
- Harissa — as much as you desire
- Corn Tortillas
- Salt + Pepper
#1] Make carnitas the day before… + have carnitas tacos — we love keeping it simple with cilantro, pickled onions, + guac. The key piece: make sure you save some carnitas for breakfast! ; )
#2] In the morning, when you are ready for your carnitas breakfast tacos — sauté red pepper + onion. Once they are to your liking, throw the carnitas in the pan to heat them up.
#3] While your carnitas are heating up, in a separate pan — scramble your eggs with butter.
#4] Warm the corn tortillas on the stovetop for a couple seconds each side… make sure it’s on low heat + that you are watching it the whole time ; ). It warms very fast!
#5] Plate it! Add cilantro on top of the carnitas, onion, + red pepper. Add harissa [or hot sauce of your choice!] + salt + pepper to taste. I didn’t have an avocado… but if I did, I would have added that, too ; ). ENJOY!