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Flavorful Instant Pot Pulled Pork Nachos Easy Recipe for a Crowd

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This recipe features tender, smoky pulled pork cooked in an Instant Pot, layered over crispy tortilla chips with melty cheese and fresh toppings, perfect for feeding a crowd quickly and easily.

Ingredients

Scale
  • 3–4 lbs pork shoulder (bone-in or boneless)
  • 2 tablespoons smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 2 tablespoons brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • 1/4 cup apple cider vinegar (60 ml)
  • 1 cup chicken broth or water (240 ml)
  • 12–16 oz tortilla chips (340–450 g)
  • 2 cups shredded cheese (cheddar, Monterey Jack, or blend) (200 g)
  • 1/2 cup pickled jalapeños (optional)
  • 1/4 cup fresh cilantro, chopped
  • 1 medium avocado, diced
  • Sour cream or Mexican crema for drizzling
  • 2 tablespoons green onions, sliced

Instructions

  1. Prepare the Pork Rub: In a large mixing bowl, combine smoked paprika, chili powder, ground cumin, brown sugar, garlic powder, onion powder, salt, and black pepper. Mix thoroughly.
  2. Season the Pork: Pat the pork shoulder dry. Rub the spice mixture all over the pork. Let it sit for at least 15 minutes or refrigerate overnight for deeper flavor.
  3. Set Up the Instant Pot: Pour chicken broth (or water) and apple cider vinegar into the Instant Pot. Place the trivet inside, then set the seasoned pork on top. Close the lid and seal the vent.
  4. Pressure Cook: Cook on high pressure for 60 minutes. Allow a natural pressure release for 15 minutes, then quick-release any remaining pressure.
  5. Shred the Pork: Remove the pork and shred with two forks, discarding large pieces of fat.
  6. Assemble the Nachos: Preheat oven to 375°F (190°C). On an oven-safe dish or baking sheet, spread half the tortilla chips. Layer with half the pulled pork and 1 cup shredded cheese. Repeat layers, finishing with cheese on top.
  7. Bake the Nachos: Bake for 10-15 minutes until cheese is melted and bubbly.
  8. Add Fresh Toppings: Top with pickled jalapeños, diced avocado, chopped cilantro, sliced green onions, and drizzle sour cream or crema.
  9. Serve Immediately: Enjoy the nachos fresh and hot.

Notes

Let the pressure release naturally for 15 minutes to keep pork tender. Use sturdy tortilla chips to prevent sogginess. If pork is dry after shredding, stir in some cooking liquid. For dairy-free, substitute cheese and crema with plant-based alternatives. Pork can be cooked a day ahead for deeper flavor. Reheat leftovers gently.

Nutrition

Keywords: Instant Pot, pulled pork, nachos, party food, easy recipe, crowd-pleaser, smoky, cheesy, quick dinner

Find it online: https://twinkletaste.com/flavorful-instant-pot-pulled-pork-nachos-easy-recipe-for-a-crowd/