Description
Irresistible Crispy Instant Pot Carnitas Nachos
Ingredients
Scale
- 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)
- 1/4 cup fresh orange juice (from 1 large orange)
- 1/4 cup lime juice (from 2 limes)
- 1 cup chicken broth (low sodium)
- 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)
- 1/2 medium red onion (thinly sliced)
- 1/4 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
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Instant Pot and Broiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 120 mg
Keywords: Crispy Pot Carnitas Nachos