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.