Instant Pot® Shredded Beef Nachos
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These Shredded Beef Nachos will satisfy everyone! Tender beef chuck roast is soaked in slow-simmered beef broth, combined with standard nacho fare atop crunchy tortilla chips. Add a dash of cayenne pepper and chili powder to give this beefy recipe a bold and blissful bite.
Ingredients
Serves
4 servings- 5 5 pound pound beef chuck roast
- 1 1 tbsp tbsp avocado oil
- 0.5 0.5 tsp tsp sea salt
- 0.5 0.5 tsp tsp black pepper
- 4 4 cup cup Pacific Foods® Beef Broth
- 0.5 0.5 tsp tsp smoked paprika
- 0.25 0.25 tsp tsp cayenne pepper
- 0.5 0.5 tsp tsp chili powder
- 1 1 tsp tsp cumin
- 6 6 cup cup tortilla chips
- 0.5 0.5 red onion diced
- 2 2 cup cup cheddar cheese shredded
- 2 2 cup cup pico de gallo
- 15 15 ounce ounce black beans drained and rinsed
- 15 15 ounce ounce pinto beans drained and rinsed
- 0.25 0.25 bunch bunch cilantro roughly chopped
- 4 4 radishes sliced
- 2 2 avocados sliced
Organic Beef BrothInstructions
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Prepare the chuck roast. Add oil to a skillet over medium-high heat. Season beef chuck with sea salt and pepper and add to skillet to brown on both sides, roughly 5 minutes per side.
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Add browned chuck roast to Instant Pot® and cover with Pacific Foods® Beef Broth and spices. Switch Instant Pot® to ‘pressure cook’ and set to 80 minutes. Place lid on the pot and seal. Make sure the vent is set to a sealed position.
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Carefully open the vent and let steam release for 10 minutes.
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Transfer the roast to a cutting board and use a fork and knife to pull meat apart. Set aside.
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Add tortilla chips to a large baking tray lined with parchment paper. Sprinkle with cheese, beans, shredded beef, pico de gallo, and red onion.
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Turn oven on broil and add baking tray to the oven. Broil for 5 minutes, or until cheese is melted and chips are slightly browned.
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Remove tray from oven and add chopped cilantro, radishes, and avocado. Devour!
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