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Instant Pot® Shredded Beef Nachos

  • 25 min
    Prep Time
  • 1 hr 50 min
    Total Time
  • 8 people
  • 410 per 1 serving


  • 1 pound boneless beef chuck roast
  • 1 tablespoon avocado oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 4 cups Pacific Foods™ Beef Broth
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • 6 cups tortilla chips
  • 1/2 red onion, diced
  • 2 cups mild Cheddar cheese
  • 2 cups pico de gallo
  • 1 can (about 15 ounces) black beans, drained and rinsed
  • 1 can (about 15 ounces) pinto beans, drained and rinsed
  • 1/4 bunch cilantro, roughly chopped
  • 4 radish, sliced
  • 2 avocado, sliced


  • Step 1

    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. Add browned chuck roast to Instant Pot and cover with beef broth and spices. 

  • Step 2

    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.  When done, carefully open the vent and let steam release for 10 minutes. Transfer the roast to a cutting board and use a fork and knife to pull meat apart. Set aside. 

  • Step 3

    Add tortilla chips to a large baking tray lined with parchment paper. Sprinkle with cheese, beans, shredded beef, pico de gallo, and red onion. 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. Remove tray from oven and add chopped cilantro, radishes, and avocado. Devour!

Calories 410
Total Fat 24 g
Sat. Fat 7.7 g
Trans Fat 0 g
Cholesterol 33 mg
Sodium 1108 mg
Total Carb 34 g
Dietary Fiber 7 g
Sugar 4 g
Protein 15 g
Vitamin D 1 %DV
Calcium 19 %DV
Iron 8 %DV
Potassium 12 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.