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
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.
Add in the chicken broth.
Place pressure cooker lid on Instant Pot and secure. Note: Be sure to turn spout to “seal”.
Pressure cook on HIGH for 35 minutes, then allow the Instant Pot to “natural release” for approximately 25-35 minutes.
Preheat oven to 400 degrees.
Remove pork from the pressure cooker and shred with two forks or your hands.
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.
Top with peppers and place in the oven for 5-8 minutes or until the cheese is melted and bubbly.
Remove from the oven and top with pico de gallo, sour cream, jalapeno, pepper and any other of your favorite nacho toppings. Enjoy!
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.