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4.19 from 32 votes

Instant Pot® Shredded Beef Nachos

Prep Time25 mins
Cook Time1 hr 25 mins
Total Time1 hr 50 mins
Course: Entrees
Keyword: Instant-pot
Product Type: Broths & Stocks
Servings: 4


  • 1 5 pound beef chuck roast
  • 1 tbsp. avocado oil
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 4 cups Pacific Foods Beef Broth
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. chili powder
  • 1 tsp. cumin
  • 6 cups tortilla chips
  • 1/2 red onion, diced
  • 2 cups shredded cheddar cheese
  • 2 cups pico de gallo
  • 1 15 oz. can black beans drained and rinsed
  • 1 15 oz. can pinto beans drained and rinsed
  • 1/4 bunch cilantro roughly chopped
  • 4 radishes, sliced
  • 2 avocados sliced


  • 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.
  • Add browned chuck roast to Instant Pot® and cover with 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.

  • 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.
  • 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!