Name: Instant Pot Shredded Beef Nachos
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 1 2-lb. beef chuck roast -; 2 tsp. dried oregano -; 2 tsp. brown sugar -; 1 1/2 kosher salt -; 1 tsp. chili powder -; 1 tsp. cumin -; 1 tsp. garlic powder -; 1 tsp. vegetable oil -; 1 medium yellow onion, sliced -; 1 (12-oz.) can Mexican beer, such as Tecate -; 1 (13-oz.) bag corn chips -; 3 c. Monterey Jack cheese -; 1 c. drained pickled jalapeños -; 1 avocado, cubed -; 2 radishes, sliced into rounds -; 1/4 c. loosely packed cilantro leaves -; 1/4 red onion, finely chopped -; Lime wedges, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Shredded Beef Nachos

1. 1 2-lb. beef chuck roast -

2. 2 tsp. dried oregano -

3. 2 tsp. brown sugar -

4. 1 1/2 kosher salt -

5. 1 tsp. chili powder -

6. 1 tsp. cumin -

7. 1 tsp. garlic powder -

8. 1 tsp. vegetable oil -

9. 1 medium yellow onion, sliced -

10. 1 (12-oz.) can Mexican beer, such as Tecate -

11. 1 (13-oz.) bag corn chips -

12. 3 c. Monterey Jack cheese -

13. 1 c. drained pickled jalapeños -

14. 1 avocado, cubed -

15. 2 radishes, sliced into rounds -

16. 1/4 c. loosely packed cilantro leaves -

17. 1/4 red onion, finely chopped -

18. Lime wedges, for serving -

How to cook deliciously - Instant Pot Shredded Beef Nachos

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

Select Pressure Cook and cook on high for 2 1/2 hours. 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.

5. Stage

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.

6. Stage

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