My husband and I are both graduate students right now, so we don't have a lot of time to cook dinner. Our family loves coming home to this incredible nacho platter, and I love how easy it is to prepare. —Faith Stokes, Chickamauga, Georgia
Pressure Cooker Hearty Pork & Black Bean Nachos
Test Kitchen tips
Pressure Cooker Hearty Pork & Black Bean Nachos
Prep Time
15 min
Cook Time
1 hour 20 min
Yield
10 servings
Ingredients
- 1 package (4 ounces) beef jerky
- 3 pounds pork spareribs, cut into 2-rib sections
- 4 cans (15 ounces each) black beans, rinsed and drained
- 4 cups beef broth
- 1 cup chopped onion
- 6 bacon strips, cooked and crumbled
- 4 teaspoons minced garlic
- 1 teaspoon crushed red pepper flakes
- Tortilla chips
- Optional toppings: Shredded cheddar cheese, sour cream, thinly sliced green onions, pickled jalapeno slices and chopped tomatoes
Directions
- Pulse beef jerky in a food processor until finely ground. Working in batches, place 1-1/2 pounds ribs in a 6-qt. electric pressure cooker; top with half the jerky, 2 cans beans, 2 cups broth, 1/2 cup onion, 3 bacon strips, 2 tsp. garlic and 1/2 teaspoon red pepper flakes. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes.
- Allow pressure to naturally release for 10 minutes; quick-release any remaining pressure. Remove pork mixture from pressure cooker; make second batch by adding remaining ingredients to cooker. Repeat previous procedure.
- When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to pressure cooker. Select saute setting and adjust for medium heat; heat through. Strain pork mixture; discard juices. Serve with chips and toppings as desired.
Nutrition Facts
1 serving: 469 calories, 24g fat (9g saturated fat), 87mg cholesterol, 1055mg sodium, 27g carbohydrate (3g sugars, 7g fiber), 33g protein.
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