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Craving a crowd-pleasing appetizer that’s both easy to make and irresistibly delicious? Look no further than these Instant Pot Pulled Pork Nachos! With tender, flavorful pulled pork prepared effortlessly in your Instant Pot, layered over crispy tortilla chips, and topped with your favorite fixings, this dish is a guaranteed hit for any gathering.

I remember the first time I whipped up these pulled pork nachos for a family game night. The combination of savory pulled pork, melted cheese, and fresh toppings had everyone reaching for seconds, and thirds! Since then, it’s become my go-to recipe for parties, potlucks, and even casual weeknight dinners.

Why You’ll Love These Instant Pot Pulled Pork Nachos

This recipe isn’t just about amazing flavors; it’s about bringing people together over a shared love for comfort food.

  • Quick and Easy: The Instant Pot significantly reduces cooking time, making it perfect for busy schedules.
  • Flavor-Packed: The pressure cooking process locks in moisture and enhances the pork’s natural flavors.
  • Versatile: Customize with your favorite toppings to suit any taste preference.
  • Perfect for Entertaining: Ideal for game days, parties, or family dinners.
  • Leftover-Friendly: Great way to repurpose leftover pulled pork into a new, exciting dish.
Pulled Pork Nachos - EVRYFOODIE

Ingredients Breakdown

Let’s take a closer look at the key components that make this dish a standout:

  • Pork Shoulder: A well-marbled cut that becomes incredibly tender and flavorful when pressure-cooked.
  • Spice Rub: A blend of spices like paprika, cumin, garlic powder, and brown sugar adds depth and a hint of sweetness.
  • BBQ Sauce: Provides a tangy, smoky flavor that complements the pork beautifully.
  • Tortilla Chips: Choose sturdy chips that can hold up under the weight of the toppings.
  • Cheese: A generous layer of shredded cheddar or a Mexican blend melts to gooey perfection.
  • Toppings: Fresh ingredients like jalapeños, sour cream, guacamole, and cilantro add color and additional flavor.

Variations & Substitutions

Feel free to get creative and adapt the recipe to your preferences:

  • Protein Alternatives: Use shredded chicken or beef as a substitute for pork.
  • Vegetarian Option: Replace meat with seasoned jackfruit or a medley of sautéed vegetables.
  • Spice Level: Adjust the heat by adding more or fewer jalapeños, or incorporate hot sauce into the pork.
  • Cheese Choices: Experiment with different cheeses like Monterey Jack, pepper jack, or queso fresco.
  • Gluten-Free: Ensure your tortilla chips and BBQ sauce are certified gluten-free.

STEP BY STEP INSTRUCTIONS

Step 1: Prepare the Pork

Season the pork shoulder with your spice rub, ensuring it’s evenly coated.

Step 2: Cook in the Instant Pot

Place the seasoned pork in the Instant Pot with a cup of water or broth. Cook on high pressure for about 60 minutes, followed by a natural release.

Instant Pot Pulled Pork Nachos - EVRYFOODIE

Step 3: Shred the Pork

Once cooked, remove the pork and shred it using two forks. Mix in your favorite BBQ sauce to taste.

Step 4: Assemble the Nachos

On a baking sheet, spread out a layer of tortilla chips. Top with shredded pork and a generous amount of cheese.

Step 5: Bake

Place the nachos in a preheated oven at 375°F (190°C) for about 10 minutes, or until the cheese is melted and bubbly.

Step 6: Add Toppings

Remove from the oven and garnish with your chosen toppings like jalapeños, sour cream, guacamole, and cilantro.

A Few Helpful Tips

  • Sear the Pork: For added flavor, sear the pork on all sides before pressure cooking.
  • Layering: For loaded pulled pork nachos, consider layering chips, pork, and cheese multiple times before baking.
  • Serving Size: Adjust quantities based on the number of guests; this recipe is easily scalable.
  • Crispy Edges: For extra crispy edges, broil the nachos for the last 2-3 minutes of baking.

Serving Suggestions & Pairings

These pulled pork nachos are a meal on their own, but you can enhance the experience with:

  • Side Salad: A fresh green salad with a citrus vinaigrette balances the richness of the nachos.
  • Beverages: Pair with a cold beer, margarita, or a refreshing iced tea.
  • Dessert: Finish with a light dessert like fruit sorbet or churros.

Storage, Reheating, and Freezing Tips

  • Storage: Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Reheat pork in the microwave or on the stovetop until warmed through.
  • Freezing: Freeze pulled pork in freezer-safe bags for up to 3 months. Thaw in the refrigerator before reheating.
  • Nachos: It’s best to assemble and bake nachos fresh, as the chips can become soggy when stored.

FAQ

Absolutely. The pork can be made up to 3 days ahead and stored in the fridge. Reheat it before assembling the nachos for the best texture and flavor.

Pork shoulder (also called pork butt) is ideal, it’s well-marbled and becomes super tender when pressure cooked. You can also use pork loin in a pinch, but it’ll be a bit leaner and not as juicy.

Yep! Use your favorite bottled BBQ sauce, or make your own if you want to control the flavor and sweetness. Just make sure it’s not too watery.

Layering matters! Start with thick tortilla chips, bake right before serving, and avoid adding wet toppings (like salsa or sour cream) until the very end, or serve them on the side.

Enjoying the Instant Pot Pulled Pork Nachos

I first made these nachos for a weekend get-together where I wanted something easy but still over-the-top good, and they disappeared in minutes. Now they’re my go-to for game days, parties, or even casual Fridays when we’re all craving something fun. Whether you’re piling them high for a crowd or making a personal tray just for yourself (no shame!), these nachos deliver every time.

If You Try It, We’d Love to Hear About It

Don’t forget to snap a pic and tag us @evryfoodie on your favorite social media!
We’d love to see your delicious creation.

Tried this recipe? Don’t forget to leave a rating and a comment below! We’d love to hear how it turned out for you. If you made any tweaks or added your own spin, let us know how it went, we’re all about seeing how y’all make it your own!

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Instant Pot Pulled Pork Nachos for Game Day

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  • Author: Jennifer West
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
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Description

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).

Ingredients

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

Instructions

  1. Sear the pork. Set your 6-quart Instant Pot to the Sauté (High) setting and drizzle in a bit of canola oil.
  2. While it heats up, season your pork shoulder generously with salt and pepper.
  3. 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.
  4. 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.
  5. Give everything a good stir to combine.
  6. 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.
  7. When the timer goes off, quick-release the pressure (follow your manufacturer’s instructions).
  8. 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.)
  9. Assemble the nachos. Preheat your oven to 400°F and lightly grease a baking sheet (or line it with foil for easy cleanup).
  10. 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)
  11. 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.
  12. Top and serve. Now the fun part, pile on your favorite toppings! We love:
  • Guacamole or diced avocado

Equipment

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Appetizers
  • Method: Instant Pot
  • Cuisine: American

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Jennifer West Senior Recipe Editor
As a Senior Recipe Editor, Jennifer West shares flavorful and easy meal recipes with a creative twist,. Perfect for busy families and everyday home cooks.
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