Kinder's Instant Pot Carnitas Nachos

Directions

Prep
15 min
Cook
80-90 min
Total
1 hr 45 min
Ingredients
3-4 lb pork butt, deboned and cut into 2-3 inch cubes
Kinder’s The Taco Blend Seasoning
2 tbsp olive oil
1 cup chicken broth
1 bag of tortilla chips
1 cup cheddar cheese, shredded
1 cup pico de gallo
1 jalapeno, deseeded and sliced
1 mini sweet pepper, deseeded and sliced
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Step 1
Set Instant Pot to sauté/sear and add olive oil. Once the olive oil begins to smoke add a layer of pork into the Instant Pot, cook for 3-4 minutes or until browned and flip. Continue to brown all of the pieces of pork.
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Step 2
Add in the chicken broth.
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Step 3
Place pressure cooker lid on Instant Pot and secure. Note: Be sure to turn spout to “seal”.
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Step 4
Pressure cook on HIGH for 35 minutes, then allow the Instant Pot to “natural release” for approximately 25-35 minutes.
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Step 5
Preheat oven to 400 degrees.
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Step 6
Remove pork from the pressure cooker and shred with two forks or your hands.
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Step 7
Place a layer of tortilla chips on a baking sheet and layer with generous portions of shredded pork and cheese. Repeat with another layer of chips, meat and cheese.
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Step 8
Top with peppers and place in the oven for 5-8 minutes or until the cheese is melted and bubbly.
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Step 9
Remove from the oven and top with pico de gallo, sour cream, jalapeno, pepper and any other of your favorite nacho toppings. Enjoy!
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Step 10
No pressure cooker? No problem! To use a standard slow cooker, brown the meat on stove top and then place in slow cooker with chicken broth on LOW for 6-7 hrs or HIGH for 4 hrs.

15 min Prep
80-90 min Cook

6-8 Servings
Ingredients
3-4 lb pork butt, deboned and cut into 2-3 inch cubes
Kinder’s The Taco Blend Seasoning
2 tbsp olive oil
1 cup chicken broth
1 bag of tortilla chips
1 cup cheddar cheese, shredded
1 cup pico de gallo
1 jalapeno, deseeded and sliced
1 mini sweet pepper, deseeded and sliced