Instant Pot Pulled Pork Nachos
These Instant Pot Pulled Pork Nachos combine ultra-tender pressure-cooked BBQ pork with crispy oven-baked sheet pan nachos. Smoky, tangy, cheesy, and loaded with fresh toppings, they’re the ultimate game-day appetizer or easy crowd-pleasing dinner.
Equipment
- Instant Pot
- Baking sheet
Ingredients
- 3-4 lb pork butt or pork shoulder, cut into large chunks
- 1 cup chicken broth or apple juice
- 1/2 cup BBQ sauce, plus more for drizzling
- 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 jalapeños
- 1/4 cup red onion, finely diced
- fresh cilantro, chopped
- sour cream or Mexican crema
- diced tomatoes or salsa
Instructions
- Mix the dry rub ingredients. Toss the pork chunks in the seasoning. Place pork in the Instant Pot with broth, BBQ sauce, and apple cider vinegar. Cook on High Pressure for 60 minutes.
- Allow a natural pressure release for at least 15 minutes. Remove pork and shred with two forks. Toss with a few spoonfuls of the cooking liquid to keep it moist.
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment or foil. Spread tortilla chips evenly across the pan.
- Top chips with shredded pork, cheddar cheese, Monterey Jack, red onion, and pickled jalapeños.
- Bake for 8–10 minutes until cheese is melted and bubbly and chips are lightly toasted.
- Top with cilantro, sour cream, tomatoes or salsa, and extra BBQ sauce. Serve immediately.
Notes
Use thick, sturdy tortilla chips and be sure the pork is juicy but not dripping wet to prevent soggy nachos.