Instant Pot Beef Nachos are loaded with beef, cheese and salsa. With cheese and salsa blended throughout everyone will get their fill of toppings. This recipe can be served as a meal or an appetizer.  

The one drawback I find with restaurant nachos is that often the toppings are only on a small portion of the tortilla chips. This can make it awkward when sharing a plate with friends.  

Individual plates, served when ready to eat, allow everyone to enjoy the goodness of the toppings without the toppings making the tortilla chips soggy.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first thing I did for this recipe was pour some olive oil into my Instant Pot and turn it to the Saute Less function for 10 minutes.

Then I added in a pound of extra lean ground beef.

While the beef was cooking I made sure to break it up into very small pieces for serving later.

Then I spread some nachos over individual serving plates.  This was to allow people to prepare their own nachos when they were ready to eat them.  That way the tortilla chips would not be soggy and the toppings cold.

When the meat had no pink remaining, I added in a tablespoon of taco mix to help absorb the grease.  Using extra lean ground beef also helps reduce this grease. The Saute Less Function was still on.  I kept it on until I was ready to use the Keep Warm Function.

Then I dumped in a cup of shredded Nacho Cheese Blend and a cup of chunky salsa.  

I stirred them right into the ground beef.  That way every spoonful would be loaded with cheese, salsa and beef.  

Next I spread another cup of chunky salsa on top of the beef mixture.  I did not stir.

Then I spread some more shredded nacho cheese blend on top of the salsa.  I did not stir.

Then I put the lid on the Instant Pot and left it on Warm so the cheese would melt.

Once the cheese was mostly melted it was ready to serve.  Keep the Instant Pot on the warm setting so people can serve themselves when they are ready to eat their nachos.

It is very easy to adjust the ingredients or toppings to suit your taste.  

Instant Pot Beef Nachos can be served as a meal or individual appetizers.  Just remember to eat immediately to avoid soggy tortilla chips!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Instant Pot Ground Beef Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Instant Pot Beef Nachos:

• 2 tbsp olive oil
• 1 lb extra lean gound beef
• 1 tbsp taco seasoning
• 3 cups shredded Nacho Cheese Blend (divided)
• 650ml (22oz) jar chunky salsa (divided)
• 480g (17oz) bag tortilla chips

How to Make Instant Pot Beef Nachos:

1. Pour the olive oil into the Instant Pot and turn on the Saute Less function for 10 minutes.
2. Add in the extra lean ground beef. Break up the beef while it is cooking.
3. Cook beef until no pink remains. If your beef is not cooked when Pot shuts off, turn Saute function back on.
4. Once cooked, keep the Saute Less function on and stir in the taco seasoning mix.
5. Add one cup of the Nacho Cheese Blend and one cup of the salsa. Stir to combine.
6. Spread the remaining salsa over the ground beef mixture. Do not stir.
7. Spread the remaining shredded cheese over the salsa. Do not stir.
8. Place the lid on the Instant Pot and turn to the Keep Warm function.
9. After about 5 minutes open lid to see if cheese has melted enough.
10. Place some tortilla chips on individual serving dishes. Spread a thin layer of ground beef mixture over chips.
11. Serve immediately and enjoy!