Place the pork roast in the insta pot and fill with water according to package directions, 1” of chicken broth or water.
Cook for 40 minutes.
Allow the steam to release and remove the pork from the broth.
Wrap in foil and let rest 5 minutes before shredding with 2 forks.
Make the Bowls:
Meanwhile, make the tostada bowls by preheating the oven to 350 degrees F.
Lightly oil 4 tortillas and place them in between the divots on an upside down cupcake baking tin. This will create a bowl with curved edges.
Bake the tortillas for 5 to 7 minutes, until crisp and hold their shape.
Quickly sprinkle with a pinch of salt.
Repeat for the remaining tortillas.
Assemble the bowls:
Fill each bowl with chopped greens and a hefty portion of the shredded carnitas.
Top each with desired toppings and serve hot.
If cooking the pork roast from frozen cook for 35 minutes in the Instant Pot.See the notes in the associated post about alternative methods for preparing tostada bowls. If you don’t have Adaptable Meals in your market, grab a 3-pound pork roast and season it with 1 tsp salt, ½ tsp of black pepper, oregano, thyme, cumin, garlic, and onion powder before cooking it in the pressure cooker.