For Christmas, my mom got me an Instant Pot, and for the past few months, I’ve been experimenting and learning how to use it (I have yet to try boiling eggs in it, which I really want to try next). What I’ve liked cooking most in my pot is chicken and meat – it cooks for 40 minutes or so, and can be shredded right after. It’s 10x faster than a CrockPot, and for me, that’s perfect. I’m a busy woman and got things to do, and places to be!
I posted a Shrimp Nachos recipe earlier this year, and here we are just a few short months later with more nachos. Clearly, I love me some nachos (who doesn’t?). These however, are healthier, and you can feel less guilty as you shovel them down.
Replace those corn chips with a complex carb, and try my Sweet Potato Nachos! I whipped up an avocado cremé sauce, that I’ll include too! I promise you won’t miss those grain-filled chips. Nachos are all about the toppings anyways, the bottom is just to serve it all into your mouth.
This recipe is Paleo and Whole30 approved (minus the cheese)!
NOTE: If you don’t have an Instant Pot, NO PROBLEMO! Cook these in a crockpot on high for 6-7 hours instead.
Sweet Potato Nachos with (Instant Pot) Carnitas
For the Instant Pot Carnitas:
4-5 lbs pork shoulder, excess fat trimmed
1 large onion, chopped
1 tbsp garlic salt
1 tbsp cumin
2 tsp dried oregano
2 tsp sugar
1 tsp dried basil
1 tsp chili powder
1 tsp ground coriander
2 large oranges, halved
1 c water
1 bottle of beer
For the Sweet Potato Slices:
4 large sweet potatoes
Mexican Chili Powder Seasoning
For the Avocado Cremé:
3 avocados, peeled and diced
1 garlic clove, pressed
1 lime, juiced
1/2 c fresh cilantro, chopped
1/2 tsp red pepper flakes
2 tbsp red wine vinegar
1/2 tsp salt, to taste
Adjust ingredients as needed
1. Cut pork shoulder into 2 inch cubes. Make sure the fat is trimmed! Place meat into 2. Instant Pot, and rub pork pieces with all dry ingredients. Make sure all pieces are coated well and evenly.
3. Squeeze the lime and oranges over the pieces, and set rinds (pulp side down) in the Instant Pot.
4. Add in water and beer.
5. Set Instant Pot to pressure cook on high for 40 minutes. Make sure the seal valve is CLOSED, and will not be open to release steam. Don’t forget, it takes 10 minutes for the pot to warm up (I learned the hard way… always read the manual first).
6. When the meat is finished cooking, allow it to release naturally for 15 minutes. Shred meat with fork after it has cooled.
7. Slice sweet potatoes into coins, 1/4 of an inch thick.
8. Place on large baking sheet (two if needed), and spread slices evenly so that they are not overlapping one another.
9. Generously season both sides with Mexican spice blend, a few pinches of salt, and then drizzle top with olive oil.
10. Bake for 15 minutes, then flip and cook for another 15 minutes, or to desired crispiness. Personally, I don’t like mine too crispy.
11. While carnitas and potatoes are cooking, make pickled onions in the mean time. (Follow link for recipe!)
12. Once pickled onions are done, time to make the avocado cremé.
13. Add all ingredients to a blender or food processor. Add dry ingredients, and then liquids, and blend until blended well. Adjust ingredients as needed to obtain consistency and taste. There’s no wrong way to do it!
14. Top nachos with sweet potato slices as base, followed by carnitas, avocado cremé, pickled onions, pico de gallo, cilantro, cojita cheese, and hot sauce, and any additional toppings! Valentina hot sauce tasted amazing on these. 🙂
Let me know if you made this recipe and what you thought! Tag your pics on Insta @goodAFeats! xoxo, Amber