Instant Pot Pulled Pork Nachos
Total Time
1 hour 20 minutes
Prep Time
20 minutes
Cook Time
1 hour
Rating
4 out of 5 stars
(2)
Ingredients
8 servings
- 1 tablespoon canola oil
- 1 3-pound boneless pork shoulder, excess fat trimmed and cut into 2-inch chunks
- 1 ½ teaspoons kosher salt
- ¾ teaspoon freshly ground pepper
- 1 12-ounce pilsner or lager beer
- 6 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1 ½ teaspoons ground cumin
- 12 ounces tortilla chips
- 1 15-ounce can black beans, drained and rinsed
- ¾ cup pico de gallo, homemade or store-bought
- 1 cup shredded cheddar cheese
- ½ cup shredded Pepper Jack cheese
- ½ cup guacamole
- ¼ cup pickled jalapenos
- 2 tablespoons sour cream
- 2 tablespoons chopped fresh cilantro leaves
How would you rate this recipe?
Preparation
Step 1
Set a 6-qt Instant Pot® to the high sauté setting.
Step 2
Heat canola oil; season pork with salt and pepper. Working in two batches, add pork and cook until evenly browned, about 3-4 minutes.
Step 3
Stir in beer, garlic, chili powder, oregano, and cumin; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 40 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Step 4
Remove pork shoulder from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
Step 5
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Step 6
Place tortilla chips in a single layer onto the prepared baking sheet. Top with 2 cups shredded pork (reserve remaining pork for later use), black beans, pico de gallo, and cheeses.
Step 7
Place into oven and bake until heated through and the cheeses have melted, about 10-12 minutes.
Step 8
Serve immediately, topped with guacamole, jalapenos, sour cream, and cilantro.
Step 9
Save recipe for the next time?
Chef's notes
Pickled jalapenos are a must for topping.
