Instant Pot Dr. Pepper Barbecue Nachos recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Instant Pot Dr. Pepper Barbecue Nachos

Serves 6


  • 1 1/4 pounds Certified Angus Beef ® bottom round steak, cubed
  • 1 tablespoon barbecue spice rub
  • 1 cup Dr. Pepper
  • 1/4 cup apple cider vinegar
  • 1/4 cup tomato paste
  • 1 bag (10 to 15-ounce) tortilla chips
  • 2 cups (8-ounces) shredded Mexican cheese blend
  • 2 tablespoons finely diced red onion
  • 1 jalapeño, seeded and sliced thin
  • 1 avocado, peeled and cut into small cubes
  • 1/4 cup chopped fresh cilantro


  1. Season beef with barbecue seasoning; add to Instant Pot with Dr. Pepper, vinegar and tomato paste. Affix lid in locked position and pressure cook on Meat/Stew setting (35 minutes).
  2. Let steam escape and remove lid. Using a slotted spoon, remove meat and reserve to a metal bowl. Set instant pot to Sauté and reduce sauce for 15 minutes (to yield about ¾ cup). While reducing, preheat oven to 400°F.
  3. Arrange tortilla chips on a sheet pan and top with shredded cheese, onion and jalapeños. Bake for 5 minutes.
  4. With two forks or by hand shred cooked beef and stir in hot reduced barbeque sauce. Top nachos with barbecue beef and garnish with avocado and cilantro.

No Nutritional Information Available


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