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4.0 from 6 votes

Instant Pot Pulled Pork Nachos

Crowd-pleasing, fully-loaded nachos with the most amazing melt-in-your-mouth, juicy shredded pork. So tender, so good!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 servings
Course: Appetizer , Snacks

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

    Cup of Yum
  1. Set a 6-qt Instant Pot® to the high saute setting.
  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.
  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.
  4. Remove pork shoulder from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
  5. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  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.
  7. Place into oven and bake until heated through and the cheeses have melted, about 10-12 minutes.
  8. Serve immediately, topped with guacamole, jalapenos, sour cream and cilantro.