Jackfruit Curry Taco {Instant Pot}

Easy and tasty curry taco with curried jackfruits cooked perfectly in the instant pot and spiced with Maya Kaimal’s Madras Curry Sauce. Sounds interesting? Here is my Vegan curried jackfruit taco recipe.

Disclosure: I have received a box-full of Maya Kaimal curry sauces and packaged Everyday Dal to try and review. All the opinions about these products are purely mine. I was not compensated for my time.

I came across the brand Maya Kaimal Foods a few days ago. My local farmers market has a Vindaloo curry sauce, which certainly grabbed my attention.

Vindaloo, the fiery hot Goan curry, is one of the richest and hottest curry sauces available. Maya Kaimal’s Vindaloo curry sauce made me fall in love with it. Just add your favorite protein or veggies, and in less than 10-minutes, your Vindaloo curry is ready. Yes, a perfect restaurant-style dinner is served without struggling in the kitchen.

The Maya Kaimal team was generous enough to send me a whole bunch of their tasty curry sauces and ready-to-eat packaged food. The package included Madras, Jalfrezi and Tikka masala curry sauce, Surekha rice, and an Everyday Dal. I love the way each of the items was packed for damage-free shipping. Maya’s curry sauces are in individual glass bottles. You can store the unused curry sauces in the refrigerator after opening the bottles. These shelf-stable sauces are perfect to spice up your bland meal with some spicy Indian touch.

Back to my curry taco: these are my favorite way to make an easy meal when I literally don’t want to cook. Honestly, this is “THAT EASY.” Instant pot certainly makes things even easier and quicker.

You can either dump, push, and start or cook your jackfruit in the pot in pot method and then use the sauté button to dry the water up. Both methods are super easy and give an equally satisfying result. 

How To Make The Curry Taco?

Ingredients:

10 mini soft flour tortillas, Pickled red onions, Avocado crema, 1 can of young jackfruit, ⅓ cup chopped onions, 1 diced tomato, and 1 green chili, 1 cup of Maya Kaimal Madras curry sauce, ½ teaspoon taco seasoning, Cilantro to garnish 

Method of Making Curry Taco:

• Drain and rinse canned jackfruits.
• Chop or cut the jackfruits into tiny pieces.
• Transfer the jackfruits in an instant pot PIP or pot in pot, and add the Madras curry sauce. Mix well. Add the taco seasoning and give a good stir. 
• Add water inside the instant pot inner pot and place the pot with jackfruit and curry sauce. 

• Close the lid and seal the valve.
• Set the IP to pressure cook for 10-minutes.
• After 10-minutes, wait for the natural pressure release and then open the lid. It’s okay if you see a lot of liquid in the pot. 

• Transfer the mixture to the instant pot inner pot and set the IP to sauté mode. 
• Stir and cook the jackfruits till the water evaporates and the curry sauce coats the jackfruits really well.

Assembling Curry Tacos:

• Warm the tortillas on a cast iron skillet and store in a tortilla warmer.
• Now add a big spoonful of jackfruit curry mixture to each tortilla and top it with pickled onions and sliced jalapeños. 
• Serve the tacos with avocado crema or this two-minute avocado dressing.
• Enjoy the curry tacos.

NOTE:

• If you don’t want to do the pot in pot style, just add the ingredients to the instant pot inner pot with ½ cup water. Pressure cook for 8-minutes and allow natural pressure release.
• Now use the sauté mode to dry out the remaining liquid and cook the jackfruits till nicely browned.

Thank you, Maya Kaimal for sponsoring this post and sending me these delicious curry sauces and Everyday rice and dal!

📖 Recipe