Mexican-Inspired chalupas made in an electric pressure cooker (i.e. Instant Pot). The combination of soft shredded pork and tender cooked beans seasoned with a mild lineup of delicious spices is not only tasty, but relatively healthy with lots of ways to serve them too. This delicious recipe makes a LOT so is perfect for a quick and easy freezer meal.
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Hello Hello!
Oh boy I’m excited for today’s recipe.
I LOVE LOVE LOVE Mexican-inspired food. It’s probably my favorite type ever. Well maybe with the exception of chocolate.
So just as a fun little detour, I went back and came up with the list of Mexican-Inspired food I’ve posted in the last 6 1/2 months since I began this blog:
- Chicken Taco Soup
- White Chicken Chili
- Blackened Fish Tacos
- Crispy Chicken Tacos
- Shredded Beef Baked Taquitos
- Turkey Taco Lettuce Wraps
With this awesome recipe being the 80th recipe I’ve posted on my blog (WOW! Time flies when you’re having fun), those 7 Mexican-Inspired recipes represent 8.75% of all the recipes I’ve posted on my blog.
That’s an almost embarrassingly shocking percentage considering that I also love chocolate and only 5% of my recipes include that very critical ingredient in my life.
Have no fear though. I will make it my mission to increase my chocolate percentage as quickly as I can.
Chocolate and Mexican-Inspired food persons unite!
Okay okay. That detour very much revealed my math nerdiness. Who calculates recipe percentages for a food blog?
Sigh.
Now I’m back in all seriousness to tell you how much I love these chalupas.
Oh my, they are absolutely delicious.
Are you wondering what a chalupa is?
Think soft shredded pork and tender cooked beans seasoned with a mild lineup of delicious Mexican flavors and spices.
They are relatively simple and healthy too. The beans add nutrition and texture, and the whole packages is flavorful enough to give interest, but still be super mild and family friendly.
This recipe makes a ton. When I say a ton I mean it makes 16+ servings. Whenever I make these chalupas, our family of 5 (which includes 4 larger eaters plus 1 mini eater) eats a heartily and then we still have enough leftover for 3 more meals.
Can I Freeze them?
YES! I usually freeze the leftover chalupa filling in quart-sized freezer bags for a quick and easy meal I can pull out whenever I need it. It freezes great! And oh boy it is so nice to have an easy meal all ready to go.
If you’re looking for allergy-friendly, this recipe is gluten-free as long as you serve it on a GF corn tortilla (most already are). And dairy free is an easy option too by leaving off the cheese and sour cream (sob…I know. been there, done that).
Don’t fall into a rut thinking you have to use the filling only in a taco shell, my friends. There are so many ways you can serve it. In addition to the taco shells, we serve it over chips (like nachos), in a salad, or in a burrito. It’s also delicious served over rice.
Okay before I go I just have to share a bit of cuteness with you. I had my daughter on my lap and she was helping me post this recipe. I told her these were chalupas and she said,
“oh, yeah. Choopa-loopas”
Love it.
Chalupas {Electric Pressure Cooker Recipe}
Mexican-Inspired chalupas made in an electric pressure cooker (i.e. Instant Pot). Soft shredded pork and tender cooked beans seasoned with mild flavors.
Ingredients
For Chalupa Filling:
- 4 teaspooons cumin
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 1 teaspoon salt + more to taste
- 2 teaspoons smoked paprika
- 2 ½ to 3 pound boneless pork roast
- 1 tablespoon canola oil
- 4 cloves garlic minced
- 3 cups dry pinto beans washed and sorted
- 3 4-ounce cans chopped green chilies
- 6 cups chicken broth see note
To Serve:
- taco size corn or flour tortillas
- canola oil for frying
- shredded cheese see note
- chopped lettuce
- chopped tomatoes
- sour cream optional
- chopped avocados or guacamole optional
- sliced fresh limes optional
- chopped cilantro optional
Instructions
For chalupa filling:
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In a small bowl, combine cumin, chili powder, oregano, 1 teaspoon salt, and smoked paprika. Rub the spices over pork roast covering all sides. Reserve any remaining spices to add later.
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Set pressure cooker to browning, and add 1 tablespoon canola oil. Add seasoned pork and brown on all sides.
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Add minced garlic, dry pinto beans, chopped green chilies, and chicken broth and any remaining spices. Stir to combine, making sure that beans are completely submerged in liquid.
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Lock pressure cooker lid in place and cook on high pressure for 85 minutes. Release pressure naturally. Unlock lid and shred pork with a fork.
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Set pressure cooker to sauté and simmer chalupa filling for 10 minutes, stirring occasionally until thickened. Use keep warm function to keep filling warm until ready to serve.
To serve:
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Add ¼ cup oil (I used canola oil) to a small skillet and heat over medium heat until it is hot and sizzles. Cook corn or flour tortillas about 30 seconds to a minute on each side or until brown and crispy. Drain on a paper towel-lined plate.
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Prepare additional toppings of your choosing.
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Assemble each chalupa by scooping some chalupa filling onto each fried tortilla. Add cheese and any other toppings of your choosing. See note for additional serving ideas.
Recipe Notes
1. Instead of the chicken broth I usually use 6 cups water + 4 teaspoons chicken bouillon substitute.
2. I used shredded mozzarella cheese in the photos, but you could use any kind you like.
3. This chalupa filling is also good served over rice, on a salad, with tortilla chips, or in a burrito.
4. This recipe makes a lot. It’s great for serving a crowd. It’s is also a good meal to have already cooked and ready to go in the freezer. To freeze, cook and cool the chalupa filling slightly and pack into freezer bags. Remove the air from the bags, seal and place in the freezer for up to three months. I usually pack them in quart sized freezer bags for our family of 5 (which includes 4 normal eaters plus one tiny eater). It makes 4 meals for us.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
Oops forgot to rate the recipe.
Thank you Natalie!!
This recipe is great! Very easy to cook and so flavorful! Really yummy. And so many ways to use it. First night I ate it as a stew, topped with cheese and sour cream. Next time as a burrito, then as a dip for tortilla chips. And I still have more in the freezer. I highly recommend this recipe.
Delicious, did need to drain some juice off and simmer some liquid off. Seasoning great!
Thanks Linda! 😊