Pressure Cooker Hearty Pork & Black Bean Nachos
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.
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Nutrition Facts1 serving: 469 calories, 24g fat (9g saturated fat), 87mg cholesterol, 1055mg sodium, 27g carbohydrate (3g sugars, 7g fiber), 33g protein.
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Nov 10, 2018
These nachos are amazingly good!! The recipe was a little time consuming having to do it in two batches by the time the pot preheats and and waiting for the steam to naturally release before you can start over with the second batch. It makes a large amount. It could easily be cut in half for a small family. Flavor was awesome tho, worth the time it took.