Instant Pot Shredded Beef Nachos

By lihui

8 Person

120 Minutes

0 Calories

Who doesn't love a big tray of nachos? These are particularly good, considering they're loaded with a delicious, tender braised beef chuck roast. If your cut of meat is especially big, you can save the leftovers for quick and easy tacos—just add tortillas! Give it a try right now!

Ingredients

Nachos

Lime wedges, for serving
1/4 Red onion, finely chopped
1/4 c. Loosely packed cilantro leaves
2 Radishes, sliced into rounds
1 Avocado, cubed
1 c. Drained pickled jalapeños
3 c. Monterey Jack cheese
1 bag Corn chips

Chuck Roast

1 can Mexican beer, such as Tecate
1 Medium yellow onion, sliced
1 tsp. Vegetable oil
1 tsp. Garlic powder
1 tsp. Cumin
2 tsp. Chili powder
1 1/2 Kosher salt
2 tsp. Brown sugar
2 tsp. Dried oregano
2 pounds Beef chuck roast

Method

01

In a small bowl, whisk to combine oregano, brown sugar, salt, chili powder, cumin, and garlic powder. Rub spice mix all over roast.
02

Heat Instant Pot to Sauté and add vegetable oil. Sear all sides of chuck roast until golden, about 2 minutes per side. Remove roast.
03

Pour beer into Instant Pot, then add chuck roast back to pot. Scatter onions over pot roast and secure Instant Pot lid.
04

Select Pressure Cook and cook on high for 55 minutes. Let pressure release naturally for 10 minutes, then quick release remaining air. Remove roast from instant pot and use two forks to shred into bite-sized pieces.
05

Preheat oven to 375℉ and line a large baking sheet with aluminum foil. Spread an even layer of chips onto the baking sheet, then top with 1/3 of the cheese, jalapeños, and shredded beef. Top with more chips, and another 1/3 of cheese, jalapeños, and beef. Finish with one more layer of chips and the remaining cheese, jalapeños, and beef. Bake until cheese is melty and chips have crisped slightly, 10 minutes.
06

Garnish with avocado, radishes, cilantro, and red onion. Serve with lime wedges on the side for squeezing.

Related Tags

Instant Pot Recipes

Dinner Recipes

Beef Recipes

Instant Pot Shredded Beef Nachos

4.8

( By lihui )

01 Information

Grade medium
Serving 8 servings
Prep Time 10 Mins
Total Time 120 Mins

02 Ingredients

Nachos

Lime wedges, for serving

1/4 Red onion, finely chopped

1/4 c. Loosely packed cilantro leaves

2 Radishes, sliced into rounds

1 Avocado, cubed

1 c. Drained pickled jalapeños

3 c. Monterey Jack cheese

1 bag Corn chips

Chuck Roast

1 can Mexican beer, such as Tecate

1 Medium yellow onion, sliced

1 tsp. Vegetable oil

1 tsp. Garlic powder

1 tsp. Cumin

2 tsp. Chili powder

1 1/2 Kosher salt

2 tsp. Brown sugar

2 tsp. Dried oregano

2 pounds Beef chuck roast

03 Method

Step 1

In a small bowl, whisk to combine oregano, brown sugar, salt, chili powder, cumin, and garlic powder. Rub spice mix all over roast.

Step 2

Heat Instant Pot to Sauté and add vegetable oil. Sear all sides of chuck roast until golden, about 2 minutes per side. Remove roast.

Step 3

Pour beer into Instant Pot, then add chuck roast back to pot. Scatter onions over pot roast and secure Instant Pot lid.

Step 4

Select Pressure Cook and cook on high for 55 minutes. Let pressure release naturally for 10 minutes, then quick release remaining air. Remove roast from instant pot and use two forks to shred into bite-sized pieces.

Step 5

Preheat oven to 375℉ and line a large baking sheet with aluminum foil. Spread an even layer of chips onto the baking sheet, then top with 1/3 of the cheese, jalapeños, and shredded beef. Top with more chips, and another 1/3 of cheese, jalapeños, and beef. Finish with one more layer of chips and the remaining cheese, jalapeños, and beef. Bake until cheese is melty and chips have crisped slightly, 10 minutes.

Step 6

Garnish with avocado, radishes, cilantro, and red onion. Serve with lime wedges on the side for squeezing.

04 Author