Instant Pot Cheesy Beef Nachos
These Instant Pot Cheesy Beef Nachos are a crowd-pleaser! Quick, easy, and loaded with flavor, they're perfect for any occasion.
Servings: 4 servings
Ingredients
- 2 cups taco meat (prepared according to your favorite recipe)
- 12 oz tortilla chips
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 3 tablespoons sour cream
- 1 small handful chopped fresh cilantro leaves
Instructions
- Step 1: Prepare the Taco Meat - Start by browning the beef in the Instant Pot using the sauté function. Drain excess fat, add your favorite taco seasoning, and a splash of water. Stir well, then seal the lid and set to manual high pressure for 10 minutes. Once done, perform a quick release.
- Step 2: Layer the Nachos - In a large mixing bowl, combine the cooked taco meat with 1 cup of shredded cheese. Gently mix until the cheese begins to melt and combine with the meat.
- Step 3: Assemble the Nachos - On a large serving platter or dish, spread out the tortilla chips evenly. Spoon the cheesy taco meat mixture over the chips, ensuring even coverage.
- Step 4: Add More Cheese - Sprinkle the remaining 1 cup of shredded cheese generously over the top of the nachos.
- Step 5: Melt the Cheese - If you wish to melt the cheese further, place the nachos in the oven at 350°F (175°C) for about 5-10 minutes until bubbly and golden. Alternatively, use the instant pot on the sauté setting for a couple of minutes, being cautious not to burn the bottom.
- Step 6: Top and Serve - Once the cheese is melted, add dollops of sour cream and sprinkle chopped cilantro on top. Serve immediately and enjoy!
Equipment
- Instant Pot
- Large Mixing Bowl
- Spatula
- Oven-safe dish (optional)
Notes
- Use quality tortilla chips that can hold up under the weight of the toppings without getting soggy.
- Don’t skip the step of melting additional cheese on top; it’s key for gooey texture.
- Serve immediately after assembling to prevent sogginess.