Beer-Braised Beef Nachos

By: Party In An Instant Pot Cookbook

Beer-Braised Beef Nachos
cuisine icon Cuisine
American, Modern
cuisine icon Course
Appetizer, Snack
cuisine icon Difficulty
Medium
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
1-2 hours, 8 people, american, appetizer, avocado, bag corn chips, beef chuck roast, can mexican lager, chili powder, contributed, cook 90 min, cumin, dried oregano, garlic powder, instant pot appetizers, instant pot beef nachos, instant pot beef recipes, instant pot beef roast recipe, instant pot nacho recipes, instant pot recipe, instant pot recipes, kosher salt, lime wedges, loosely packed cilantro leaves, medium, medium red onion, medium yellow onion, modern, monterey jack, packed brown sugar, pickled jalapenos, prep 3 min, pressure cook, pressure cooker recipes, radishes, sauté, snack, vegetable oil

prep icon Prep Time
3 min
cook icon Cook Time
90 min

serving icon Servings
8 people
Ingredients
  • 2 tsp dried oregano
  • 2 tsp packed brown sugar
  • 1 1/2 tsp kosher salt
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 beef chuck roast
  • 1 tsp vegetable oil
  • 1 can Mexican lager
  • 1 medium yellow onion
  • 1 bag corn chips
  • 3 cups Monterey Jack
  • 1 cup pickled jalapenos
  • 1 avocado
  • 2 Radishes
  • 1/4 cup loosely packed cilantro leaves
  • 1/4 medium red onion
  • Lime wedges
Instructions
  • In a small bowl, whisk together oregano, brown sugar, salt, chili powder, cumin, and garlic powder. Rub spice mix all over chuck roast.
  • Set Instant Pot to Sauté and add oil. Sear all sides of chuck roast until golden, about 2 minutes per side. Pour in lager then scatter onions over chuck roast and secure lid.
  • Set Instant Pot to Pressure Cook/Manual on High for 55 minutes. Let pressure release naturally for 10 minutes, then follow manufacturer’s guide for quick release, making sure to wait until the cycle is complete before unlocking and removing the lid.
  • Preheat oven to 375°F and line a large baking sheet with aluminum foil.
  • Remove roast and use two forks to shred into bite-size pieces.
  • Spread an even layer of chips onto the baking sheet, then top with one-third of the cheese, jalapeños, and shredded beef. Repeat twice more. Bake until cheese is melty, about 10 minutes.
  • Garnish with avocado, radishes, cilantro, and red onion. Serve with lime wedges.
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