Instant Pot Shredded Beef Nachos

Step 1

In a small bowl, whisk to combine oregano, brown sugar, salt, chili powder, cumin, and garlic powder. Rub spice mix all over roast.

Step 2

Heat Instant Pot to Sauté and add vegetable oil. Sear all sides of chuck roast until golden, about 2 minutes per side. Remove roast.

Step 3

Pour beer into Instant Pot, then add chuck roast back to pot. Scatter onions over pot roast and secure Instant Pot lid.

Step 4

Select Pressure Cook and cook on high for 2 1/2 hours. Let pressure release naturally for 10 minutes, then quick release remaining air. Remove roast from instant pot and use two forks to shred into bite-sized pieces.

Step 5

Preheat oven to 375° and line a large baking sheet with aluminum foil. Spread an even layer of chips onto the baking sheet, then top with 1/3 of the cheese, jalapeños, and shredded beef. Top with more chips, and another 1/3 of cheese, jalapeños, and beef. Finish with one more layer of chips and the remaining cheese, jalapeños, and beef. Bake until cheese is melty and chips have crisped slightly, 10 minutes.

Step 6

Garnish with avocado, radishes, cilantro, and red onion. Serve with lime wedges on the side for squeezing.