Instant Pot Pulled Jackfruit and Chipotle Sauce

Name: Instant Pot Pulled Jackfruit and Chipotle Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 20 oz (565 g) canned young green jackfruit in brine or water, drained and rinsed, drained, rinsed, cores removed, shredded with your hands or two forks into bite-sized strands; 14½ oz (411 ml) canned crushed tomatoes; 2 whole chipotle peppers in adobo sauce, finely minced, including 1 tablespoon of adobo sauce; 1 whole (150 g) yellow onion, medium, finely diced; 4 cloves (20 g) garlic cloves, minced; 1½ tsp (3 g) ground cumin; 2 tbsp (30 ml) fresh lime juice; ¾ cup (180 ml) vegetable broth; 1 tbsp (15 ml) olive oil; ½ tsp (½ g) dried oregano; to taste kosher salt; to taste black pepper, freshly ground; ¼ cup (10 g) fresh cilantro, roughly chopped (optional)

From the MyKitchenBank Kitchen

A smoky, tangy vegan ragù made in the Instant Pot with shredded young jackfruit and a rich chipotle-tomato sauce. The jackfruit pulls apart into tender strands that mimic pulled meat, while cumin, lime, and charred chilies create complex Latin American flavors. Perfect tossed with pasta, spooned over rice, or used as a filling for tacos and tostadas.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: 4 servings (about 3 cups sauce)

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Ingredients

4 servings

20 oz (565 g) canned young green jackfruit in brine or water, drained and rinsed, drained, rinsed, cores removed, shredded with your hands or two forks into bite-sized strands
14½ oz (411 ml) canned crushed tomatoes
2 whole chipotle peppers in adobo sauce, finely minced, including 1 tablespoon of adobo sauce
1 whole (150 g) yellow onion, medium, finely diced
4 cloves (20 g) garlic cloves, minced
1½ tsp (3 g) ground cumin
2 tbsp (30 ml) fresh lime juice
¾ cup (180 ml) vegetable broth
1 tbsp (15 ml) olive oil
½ tsp (0.5 g) dried oregano
to taste kosher salt
to taste black pepper, freshly ground
¼ cup (10 g) fresh cilantro, roughly chopped (optional)

Equipment (6)

Instant Pot (6-quart or larger)
Cutting board
Chef's knife
Fine-mesh strainer or colander
Wooden spoon or silicone spatula
Measuring spoons and cups

Steps

Before you start

Drain and rinse the canned jackfruit thoroughly under cold water
Measure all ingredients before starting to streamline the pressure-cooking process
Have a fine-mesh strainer ready for draining the pot at the end

1
Sauté aromatics
- Set the Instant Pot to the sauté function on medium heat.
- Add the olive oil and heat for 30 seconds until shimmering.
- Add the diced onion and sauté for 3–4 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cumin, stirring constantly for about 1 minute until fragrant.
- The onion should be beginning to caramelize slightly at the edges.
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Ready when: Garlic is fragrant and onion is softened and beginning to color
Tip: Do not skip sautéing the aromatics—it develops the flavor base and prevents the sauce from tasting one-dimensional.
2
Build the sauce base
- Add the minced chipotle peppers and adobo sauce, and stir for 30 seconds to distribute evenly.
- Pour in the crushed tomatoes and vegetable broth, scraping the bottom of the pot with a wooden spoon to release any browned bits.
- Stir in the oregano and add the shredded jackfruit, folding gently to combine.
- The mixture should come halfway up the sides of the pot.
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Ready when: All ingredients are evenly combined and the color is deep orange-red
Tip: Scrape the pot bottom to incorporate the caramelized bits, which carry concentrated flavor.
3
Pressure cook
- Cancel the sauté function.
- Secure the lid with the valve set to sealing.
- Press the pressure cook or manual button and set the cooking time to 10 minutes on high pressure.
- The pot will take 3–4 minutes to build pressure before the timer begins counting down.
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Ready when: Pin at the top of the lid is standing upright and timer counts down from 10 minutes
Tip: Do not manually release the pressure immediately; allow natural release to keep the jackfruit intact.
4
Natural release and finish
- Once the timer beeps, let the pot sit untouched for 10 minutes to allow natural pressure release.
- Carefully turn the valve to venting and let any remaining steam escape.
- Remove the lid by tilting it away from your face.
- Stir the sauce and add the lime juice.
- Taste and season with kosher salt and black pepper to balance the heat and acidity.
- The sauce should be rich, slightly thick, and the jackfruit strands should shred easily when pressed with a spoon.
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Ready when: Pressure is fully released, jackfruit is very tender, sauce coats the back of a spoon
Tip: Add lime juice after pressure cooking to preserve its bright acidity; timing matters for balance.
5
Optional quick reduction
- If the sauce seems watery, set the pot back to sauté on medium heat, leave the lid off, and simmer for 2–3 minutes, stirring occasionally, until it thickens slightly and coats a spoon.
- This concentrates the flavors and removes excess liquid.
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Ready when: Sauce visibly thickens and coats the back of a wooden spoon
Tip: This step is optional; skip it if you prefer a brothier consistency for grain bowls or soup.
6
Serve
- Ladle the jackfruit ragù over cooked pasta, rice, polenta, or into warmed tortillas.
- Garnish with fresh cilantro if desired, and serve with lime wedges on the side for extra brightness.
- The sauce can be made 2–3 days ahead and reheated gently.
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Tip: Serve within an hour of finishing for the best texture; as it cools, the sauce will thicken further.

Good to know

Tips

Young green jackfruit (in brine, not the ripe sweet kind) is essential for this recipe; it has a fibrous texture that mimics pulled meat when broken down. Look for it in Asian markets or online specialty stores.
Chipotle peppers come packed in adobo sauce, which is flavorful and should be included. If you find them dry, rehydrate in warm water before using and use a small spoonful of the soaking liquid in place of adobo.
This sauce freezes beautifully and actually improves with time as flavors meld. Make a double batch and freeze half for quick weeknight meals.
For extra depth, add 1 teaspoon of cocoa powder or a pinch of cinnamon at the end; they echo traditional Latin American mole flavors without dominating the dish.

Make ahead

You can make this sauce 2–3 days ahead. Cool to room temperature, transfer to an airtight container, and refrigerate. Reheat gently on the stovetop over medium-low heat, adding a splash of vegetable broth if it has thickened too much. The flavors actually deepen and meld overnight, making it excellent for meal prep.

Storage & reheating

Room temperature: up to 1 hour. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months in a freezer-safe bag or container. To reheat from frozen, thaw in the refrigerator overnight, then warm gently on the stovetop over medium-low heat with a splash of broth, stirring occasionally, until heated through (about 8–10 minutes).

Substitutions

canned young green jackfruit in brine or water, drained and rinsed → Cooked shredded mushrooms (cremini, oyster, or a mix), broken into bite-sized pieces. Mushrooms will lack jackfruit's slight sweetness but provide umami and a similar pulled texture. Sauté and pressure cook for 5 minutes instead of 10.
chipotle peppers in adobo sauce → 1 whole dried ancho or guajillo chili, seeded and minced, plus 1 teaspoon smoked paprika. Dried chilies add earthiness with less heat; adjust to taste. Rehydrate briefly in warm water before mincing if you prefer softer texture.
canned crushed tomatoes → 1 can (6 oz / 170 g) tomato paste mixed with ½ cup (120 ml) water plus 1 tablespoon apple cider vinegar. Creates a thicker, tangier base; omit the lime juice adjustment and taste before adding more liquid.
vegetable broth → Water plus 1 vegetable bouillon cube, or chicken broth for a richer flavor (still vegan if using vegetable broth). Water alone will taste flat; the broth carries the jackfruit and spice flavors. Bouillon is a good backup.