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Instant Pot Pulled Pork Nachos for Game Day

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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

Scale

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

  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

  • Author: Kelly Foster
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://evryfoodie.com/instant-pot-pulled-pork-nachos/