With the Super Bowl right around the corner a Nacho themed Snack Board Supper just felt right. I used my Instant Pot for the Shredded Beef (which turned out great) and filled the rest of the board with favorite toppings. Must haves for me are queso, olives, pickled onions, beans, and a few different salsas. This could easily be turned into a taco board, but Nachos just felt right. For serving, I’d let guests load up their plates with chips, cheese, and shredded beef and pop them in a 250 degree oven for 5-10 minutes. Then let guests take a DIY approach to building their perfect nacho plate. You could also load up a sheet tray with chips and cheese and have guests pull from there. What’s your one MUST have topping for nachos?
Instant Pot Shredded Beef Nachos
Yield 8-10 servings
- 3 lb beef chuck roast
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- 1 tablespoon brown sugar
- 1 chipotle in adobo, chopped, plus 2 tablespoons of sauce from the can
- 1 onion, roughly chopped
- 1 cup water
Season the roast liberally with salt and pepper.
Using the sauté setting on the Instant Pot, add the olive oil and brown the roast on all sides, until completely browned.
In a small bowl combine all the spices: chili powder, cumin, coriander , salt, pepper, and brown sugar. Stir in the chopped chipotle and sauce to make a paste/sauce.
Smother the roast with the spice mixture on top of the roast. Add the onion and pour the water around the sides of the roast.
Place the lid on the pressure cooker and select HIGH pressure for 60 minutes. When the cooker beeps to signal that it’s done, turn the cooker off and use natural pressure to release. When the valve drops, remove the lid.
Remove the roast from the Instant Pot and shred with 2 forks. Return to the pot and keep warm over low heat until ready to use.