Add oil to your pressure cooker and select the Sauté option—brown pork on all sides and set aside.
Add half the barbecue sauce and 1/2 cup water to the pot. Stir to combine. Place the pork back into the pot.
Lock the lid in place. Select High Pressure and set the cook time to 60 minutes.
When the timer ends, turn off the pressure cooker and naturally release pressure for about 20 minutes before opening the lid.
Carefully remove the meat from the pressure cooker and shred it with two forks or claws and discard excess fat as you shredded.
Strain cooking liquid, reserving about half a cup.
In a pot, combine the remaining barbecue sauce reserved 1/2 cup of cooking liquid, and pulled pork. Stir to combine and bring to a simmer, stirring frequently.
Place chips in an even layer on your sheet pan, sprinkle pork on top, along with any other topping you prefer. Layer more chips on top and repeat the process.
Add a generous sprinkling of cheese overtop. Place in the oven on broil until cheese is nicely melted and beginning to brown.
Enjoy!