Instant Pot Pulled Pork Nachos

Instant Pot Pulled Pork Nachos

Dinner

Delicious Instant Pot pulled pork nachos topped with cheese and jalapenos
Jump to Recipe Print Recipe
Table of Contents

Why Make This Recipe

Instant Pot Pulled Pork Nachos are a delightful dish perfect for gatherings or a cozy night at home. Using the Instant Pot saves time and infuses the pork with incredible flavor. The combination of tender pulled pork, gooey cheese, and crunchy tortilla chips creates a crowd-pleaser that everyone will love. Plus, you can customize your toppings to suit your taste!

How to Make Instant Pot Pulled Pork Nachos

Ingredients:

  • 3-4 lbs Pork Butt (or Shoulder), cut into large chunks
  • 1 cup Chicken Broth or Apple Juice
  • 1/2 cup BBQ Sauce (your favorite brand)
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Brown Sugar
  • 1 Tbsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 large bag Sturdy Tortilla Chips
  • 2 cups Sharp Cheddar Cheese, shredded
  • 1 cup Monterey Jack Cheese, shredded
  • 1/2 cup Pickled Jalapenos
  • 1/4 cup Red Onion, finely diced
  • Fresh Cilantro, chopped (for garnish)
  • Sour Cream or Mexican Crema (for garnish)
  • Diced Tomatoes or Salsa (for garnish)
  • Extra BBQ Sauce (for drizzling)

Directions:

  1. In a small bowl, whisk together the dry rub ingredients. Toss the pork chunks in the rub until evenly coated. Place the pork into the Instant Pot. Add the broth (or apple juice), BBQ sauce, and apple cider vinegar. Secure the lid and set to High Pressure for 60 minutes.
  2. Once the timer goes off, allow the pressure to release naturally for at least 15 minutes. Carefully remove the pork to a large bowl and shred it with two forks. Toss the shredded meat with a few spoonfuls of the cooking liquid to keep it extra juicy.
  3. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil. Spread the tortilla chips in an even layer across the pan, overlapping them slightly to create a solid base.
  4. Evenly distribute a generous portion of the shredded BBQ pork over the chips. Sprinkle both types of cheese over the top, followed by the diced red onions and pickled jalapenos.
  5. Place the sheet pan in the oven and bake for 8-10 minutes until the cheese is completely melted and bubbly, and the edges of the chips are slightly toasted.
  6. Remove from the oven and immediately add your fresh toppings. Drizzle with sour cream and a little extra BBQ sauce. Serve straight from the sheet pan while hot and crispy.

How to Serve Instant Pot Pulled Pork Nachos

Serve these nachos hot and fresh from the oven. Set them out on a table and let everyone dig in! You can add extra toppings like diced tomatoes, fresh cilantro, or even guacamole on the side for guests to customize their plates.

How to Store Instant Pot Pulled Pork Nachos

If you have leftovers, store them in an airtight container in the refrigerator. The pulled pork can last for about 3-4 days. To reheat, place the nachos on a baking sheet and warm them in the oven at 350°F (175°C) until heated through. Be aware that the chips may lose some crunch.

Tips to Make Instant Pot Pulled Pork Nachos

  • Use sturdy tortilla chips to hold the weight of the toppings without breaking.
  • Experiment with different types of cheese for varied flavors.
  • Add more or fewer jalapenos based on your spice tolerance.

Variation

For a different twist, try adding black beans or corn to the nachos for more texture and flavor. You could also use pulled chicken instead of pork if you prefer.

FAQs

1. Can I make the pulled pork ahead of time?
Yes! You can prepare the pulled pork a day or two in advance. Just store it in the fridge and assemble the nachos when you’re ready to serve.

2. What can I do with leftover pulled pork?
Leftover pulled pork is versatile! Use it in sandwiches, tacos, or salads. You can also enjoy it on its own with extra BBQ sauce.

3. Is it possible to make these nachos gluten-free?
Yes! Just use gluten-free tortilla chips and ensure your BBQ sauce is also gluten-free to make a delicious gluten-free version.

Ellie

Instant Pot Pulled Pork Nachos

Delicious and customizable nachos topped with tender pulled pork, gooey cheese, and crunchy tortilla chips, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Pulled Pork
  • 3-4 lbs Pork Butt (or Shoulder), cut into large chunks
  • 1 cup Chicken Broth or Apple Juice
  • 1/2 cup BBQ Sauce (your favorite brand)
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Brown Sugar
  • 1 Tbsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
For the Nachos
  • 1 large bag Sturdy Tortilla Chips Use sturdy tortilla chips to hold the weight of the toppings.
  • 2 cups Sharp Cheddar Cheese, shredded
  • 1 cup Monterey Jack Cheese, shredded
  • 1/2 cup Pickled Jalapenos Adjust quantity based on spice tolerance.
  • 1/4 cup Red Onion, finely diced
  • Fresh Cilantro, chopped (for garnish)
  • Sour Cream or Mexican Crema (for garnish)
  • Diced Tomatoes or Salsa (for garnish)
  • Extra BBQ Sauce (for drizzling)

Method
 

Preparation of Pulled Pork
  1. In a small bowl, whisk together the dry rub ingredients. Toss the pork chunks in the rub until evenly coated.
  2. Place the pork into the Instant Pot. Add the broth (or apple juice), BBQ sauce, and apple cider vinegar.
  3. Secure the lid and set to High Pressure for 60 minutes.
  4. Once the timer goes off, allow the pressure to release naturally for at least 15 minutes.
  5. Carefully remove the pork to a large bowl and shred it with two forks. Toss the shredded meat with a few spoonfuls of the cooking liquid to keep it extra juicy.
Assembly and Baking
  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. Spread the tortilla chips in an even layer across the pan, overlapping them slightly to create a solid base.
  3. Evenly distribute a generous portion of the shredded BBQ pork over the chips.
  4. Sprinkle both types of cheese over the top, followed by the diced red onions and pickled jalapenos.
  5. Place the sheet pan in the oven and bake for 8-10 minutes until the cheese is completely melted and bubbly, and the edges of the chips are slightly toasted.
  6. Remove from the oven and immediately add your fresh toppings. Drizzle with sour cream and a little extra BBQ sauce.
  7. Serve straight from the sheet pan while hot and crispy.

Notes

If you have leftovers, store them in an airtight container in the refrigerator. The pulled pork can last for about 3-4 days. To reheat, place the nachos on a baking sheet and warm them in the oven at 350°F (175°C) until heated through. Be aware that the chips may lose some crunch. Experiment with different types of cheese for varied flavors. For a different twist, try adding black beans or corn to the nachos for more texture and flavor.

Related Posts