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!

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

Yield: 8 servings

prep time: 20 minutes

cook time: 1 hour

total time: 1 hour 20 minutes

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

Print Recipe

Instant Pot Pulled Pork Nachos

20 minutes1 hour

Chungah Rhee

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 chopped fresh cilantro leaves
• 2 tablespoons sour cream

Directions:

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 the meat 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, cilantro and sour cream.

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