For best results use Certified Angus Beef^® brand

Instant Pot Dr. Pepper Barbecue Nachos

Serves 6

Dr. Pepper adds a special spice flavor to barbecue beef. Make this easy Instant Pot Dr. Pepper Barbecue Nachos recipe to wow your party guests or for a delectable meal.

Ingredients:

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

Instructions:

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).
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.
Arrange tortilla chips on a sheet pan and top with shredded cheese, onion and jalapeños. Bake for 5 minutes.
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.