Instant Pot Pulled Pork Nachos
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Crowd-pleasing, pulled pork nacho recipe with the most amazing melt-in-your-mouth, juicy shredded pork. So tender, so good!
I had a friend text me the other night and ask me, “Hey, I got this giant pork shoulder on sale. What on earth can I do with it?!”
I think I replied in 0.25 seconds. “IP pork nachos. What else would you make?”
Hello, it’s Game Day season and we always, always need a giant sheet pan of nachos, no questions asked. And why not make them in the pressure cooker that takes such minimal effort?
Am I right or am I right?
So let’s make IP pulled pork (especially if you have clearance pork shoulder!), pressure cooked for 40 minutes. Do your quick-release, shred your pork, top off your chips, and bake until melted cheesy heaven.
Serve with all your favorite toppings. Pickled jalapenos are an absolute must in my book!
![Instant Pot Pulled Pork Nachos](jpg/instant-pot-pulled-pork-nachosimg_0233-200x200.jpg)
Instant Pot Pulled Pork Nachos
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
- Set a 6-qt Instant Pot® to the high saute setting.
- Heat canola oil; season pork with salt and pepper. Working in two batches, add pork and cook until evenly browned, about 3-4 minutes.
- 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.
- Remove pork shoulder from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- Place into oven and bake until heated through and the cheeses have melted, about 10-12 minutes.
- Serve immediately, topped with guacamole, jalapenos, sour cream and cilantro.
Did you make this recipe?
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This was so delicious and very fun to make! I will cook the pork a little less next time, mine did not shred apart very easily.
looks good, making this tonight, can i useleftover pork roast? Do i have to cook it still in the instant pot?
I love nachos and can’t wait to try them for the Super Bowl this weekend. I would like to try the pulled pork in the crock pot. How long would you would you suggest cooking it for?
I think this is amazing
Can I substitute a pork butt???
What’s can I use instead of beer in this recipe?
Here is a list of possible substitutes: https://www.thespruceeats.com/beer-substitute-1388879.
Good luck, Tina! 🙂
Hi, can I su the pork for beef or chicken? What would be the cooking time?? Thank you
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
I would love to try this but don’t have an instant pot. Do you have an alternative cooking method? Thanks.
Hi Linda! Do you have a slow cooker/crockpot? We have this carnitas recipe that you could use for the pork instead. 🙂
Awesome! I will be trying these this weekend. Thanks Jana.