So here’s the scene: I’m winding down for the night and get a text from a friend who just scored a giant pork shoulder on sale. Her question? “What on earth do I do with all this pork?!” My answer? Didn’t even hesitate, Instant Pot Pulled Pork Nachos. Because honestly, if you’ve got pork and an Instant Pot, you’ve got everything you need to feed a crowd (or just yourself, no judgment).
These nachos are savory, cheesy, slightly spicy, and wildly satisfying. And unlike regular weeknight nachos that rely on leftover ground beef or a handful of shredded chicken, these are next-level thanks to that melt-in-your-mouth pulled pork that’s pressure cooked to perfection.
Why You Need These Nachos in Your Life
Let’s be real: Nachos are always a good idea. But these? These are next-level. Here’s why:
- The pork is insanely juicy. We’re pressure cooking that pork shoulder until it practically shreds itself.
- It’s actually easy. No searing, no babysitting. Just let the Instant Pot do the magic.
- Perfect for game day. Or movie night. Or birthdays. Or literally any event where snacks are needed.
- One pan, endless toppings. Customize it however you like—picky eaters and bold-flavor lovers can all find their perfect bite.
Whether you’re feeding a hungry crew or just want something fun for dinner, these nachos are the kind of meal that feels laid-back but still kind of impressive. It’s the dish everyone grabs first at a party and the one you’ll start getting requests for.
Let’s Talk About the Pork
Don’t let the size of a pork shoulder intimidate you. With the Instant Pot, it’s basically hands-off.
Just season it, pressure cook for about 40 minutes, then quick release and shred. That’s it. You get super tender, flavorful pork without hours of oven roasting or tending to a slow cooker.
You can season it super simply (think salt, pepper, garlic, and a little smoked paprika) or go bolder with a spice rub or even a splash of BBQ sauce in the pot. It’s flexible and forgiving, which makes it great for beginners and busy weeknights.
Now Let’s Build Those Nachos
Grab a baking sheet and start layering:
Tortilla chips → shredded pork → shredded cheese → repeat.
Pop it all in the oven just long enough to get the cheese melted and bubbly (about 5–8 minutes), then load it up with your dream toppings. I’m talking:
- Pickled jalapeños (a non-negotiable in my house)
- Diced red onion
- Avocado or guac
- Sour cream or Greek yogurt
- Fresh cilantro
- BBQ sauce drizzle
- Hot sauce if you’re feelin’ spicy
You can go totally classic or get a little wild depending on your mood and what’s in the fridge.
A Few Pro Tips
- Make it ahead: You can make the pulled pork in advance and keep it in the fridge for up to 4 days, or freeze it for later! Just reheat before adding to the nachos.
- Cheese matters: Go for a mix of melty cheeses like cheddar, Monterey Jack, or a Mexican blend. Skip the pre-shredded stuff if you want maximum meltiness.
- Crispy chips are key: Use sturdy tortilla chips that won’t go soggy under the weight of all that deliciousness.
- Double up: Making this for a crowd? Use two sheet pans and keep one warm in the oven while the other gets demolished.
Make It Your Own
What’s great about these nachos is how flexible they are.
Want to add black beans or roasted corn? Do it.
Craving a smoky flavor? Add a little chipotle to your pork or sprinkle smoked paprika over the top.
Feeding kiddos? Leave the jalapeños off one side and pile them on the other.
You can even turn these nachos into a full-on pulled pork nacho bar, just set everything out and let everyone build their own plate.
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Instant Pot Pulled Pork Nachos for Game Day
So here’s the scene: I’m winding down for the night and get a text from a friend who just scored a giant pork shoulder on sale. Her question? “What on earth do I do with all this pork?!” My answer? Didn’t even hesitate, Instant Pot Pulled Pork Nachos. Because honestly, if you’ve got pork and an Instant Pot, you’ve got everything you need to feed a crowd (or just yourself, no judgment).
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Ingredients
1 tablespoon canola oil
1 3-pound boneless pork shoulder, excess fat trimmed and cut into 2-inch chunks
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground pepper
1 12-ounce pilsner or lager beer
6 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
12 ounces tortilla chips
1 15-ounce can black beans, drained and rinsed
3/4 cup pico de gallo, homemade or store-bought
1 cup shredded cheddar cheese
1/2 cup shredded Pepper Jack cheese
1/2 cup guacamole
1/4 cup pickled jalapenos
2 tablespoons sour cream
2 tablespoons chopped fresh cilantro leaves
Instructions
- Sear the pork. Set your 6-quart Instant Pot to the Sauté (High) setting and drizzle in a bit of canola oil.
- While it heats up, season your pork shoulder generously with salt and pepper.
- Working in batches (don’t crowd the pot), add the pork and sear for about 3–4 minutes per side, just until it gets that nice golden crust. That little bit of browning adds a ton of flavor.
- Add the flavor. Once the pork is browned, stir in: A can of your favorite beer (or use broth if you prefer), Minced garlic, Chili powder, cumin, oregano, Plus more salt and pepper to taste.
- Give everything a good stir to combine.
- Pressure cook it. Lock the lid in place, set your Instant Pot to Manual or Pressure Cook on HIGH for 40 minutes, and let the magic happen.
- When the timer goes off, quick-release the pressure (follow your manufacturer’s instructions).
- Shred the pork. Remove the pork from the pot and use two forks to shred it up. Taste and adjust seasoning if needed. (This is when you try very hard not to eat half of it before it ever hits the nachos. Good luck.)
- Assemble the nachos. Preheat your oven to 400°F and lightly grease a baking sheet (or line it with foil for easy cleanup).
- Spread a layer of tortilla chips across the pan, then top with: About 2 cups of that juicy pulled pork (you can freeze or save the rest!), A handful of black beans, Pico de gallo or diced tomatoes, Plenty of shredded cheddar and Monterey Jack (or any cheese combo you love)
- Bake to cheesy perfection. Pop the nachos in the oven for 10–12 minutes, just until everything is warmed through and the cheese is melted and bubbly.
- Top and serve. Now the fun part, pile on your favorite toppings! We love:
- Guacamole or diced avocado
- Pickled or fresh jalapeños
- Sour cream or Greek yogurt
- A sprinkle of fresh chopped cilantro
Equipment
Buy Now → - Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
