Irresistible Crispy Instant Pot Carnitas Nachos
Indulge in crispy Instant Pot carnitas nachos, a flavorful twist on the classic nacho dish! Juicy pork carnitas, cooked perfectly in the Instant Pot and broiled for crispiness, are layered over crunchy tortilla chips, melted cheese, and fresh toppings. A game-day favorite that’s easy, satisfying, and guaranteed to impress.
Equipment
- Instant Pot
- Baking sheet
- Mixing Bowl
- Tongs
Ingredients
Carnitas Base
- 2-3 lbs boneless pork shoulder or pork butt cut into chunks
- 1.5 tsp salt
- 0.5 tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 4 cloves garlic minced
- 1 medium onion diced
- ¼ cup fresh orange juice from 1 large orange
- ¼ cup lime juice from 2 limes
- 1 cup chicken broth low sodium
Nachos Assembly
- 12 oz tortilla chips sturdy type preferred
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese or pepper jack
- 2-3 jalapeños sliced, fresh or pickled
- ½ medium red onion thinly sliced
- ¼ cup fresh cilantro chopped
Instructions
- Season pork shoulder chunks with salt, pepper, cumin, chili powder, oregano, garlic, and onion. Add orange juice, lime juice, and chicken broth to the Instant Pot.
- Seal the lid and pressure cook on high for 35 minutes. Allow a 10-minute natural pressure release, then quick release any remaining pressure.
- Remove pork and shred with two forks. Reserve 1/2 cup of the cooking liquid.
- Spread shredded pork on a foil-lined baking sheet, drizzle with reserved liquid, and broil for 4–6 minutes until crispy.
- On another baking sheet, layer tortilla chips, half of the cheese, crispy carnitas, jalapeños, onions, and the rest of the cheese.
- Broil again for 2–3 minutes until cheese is melted and bubbly.
- Top with cilantro and serve with sour cream, guacamole, and salsa.
Notes
For the best texture, use sturdy tortilla chips and don’t overload them. For a lighter version, use chicken instead of pork. To reheat, bake leftovers briefly in the oven to restore crispiness.