Pressure Cooker Hearty Pork & Black Bean Nachos
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
Total TimePrep: 15 min. Cook: 40 min./batch + releasing
- 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
- 1 cup chopped onion
- 6 bacon strips, cooked and crumbled
- 4 teaspoons minced garlic
- 1 teaspoon crushed red pepper flakes
- 4 cups beef broth, divided
- Tortilla chips
- Optional toppings: shredded cheddar cheese, sour cream, thinly sliced green onions, pickled jalapeno slices and chopped tomatoes
- 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, two cans beans, 1/2 cup onion, three bacon strips, 2 tsp. garlic and 1/2 teaspoon red pepper flakes. Pour in 2 cups broth. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 40 minutes.
- When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Remove 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 two forks; return to pressure cooker. Select saute setting, and adjust for high heat; heat through. Strain pork mixture; discard juices. Serve with chips and toppings as desired.
Test Kitchen tips
Nutrition Facts1 serving: 469 calories, 24g fat (9g saturated fat), 87mg cholesterol, 1055mg sodium, 27g carbohydrate (3g sugars, 7g fiber), 33g protein.
Originally published as Hearty Pork & Black Bean Nachos in Cook It Fast, Cook It Slow
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