Instant Pot Pulled Pork Nachos

As seen on

Damn Delicious

Total Time

1 hour 20 minutes

Prep Time

20 minutes

Cook Time

1 hour

Rating

(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

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Preparation

Inline ingredients (beta)

Cook mode

Click to complete

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.

Chef’s notes

Pickled jalapenos are a must for topping.

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Seasonal Recipes

Skill Level

other

Instant Pot Pulled Pork Nachos

Ingredients

Preparation

Step 1

Step 2

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Chef’s notes

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