Irish Nachos Pressure Cooker Style
Enjoy hearty Irish Nachos with crispy potatoes, savory corned beef, and melted cheddar cheese, all easily prepared in a pressure cooker.
Equipment
- 1 Pressure cooker for cooking
Ingredients
Ingredients
- 2 lbs Russet potatoes cleaned and sliced thin
- 2 tablespoons Vegetable or canola oil for coating
- Salt and Pepper to season
- 3 cups Shredded cheddar cheese for gooey cheese layer
- 1 tablespoon Corn starch to thicken sauce
- ¼ cup Guinness beer flat and room temp
- ¼ cup Milk for smoothness
- 1 tablespoon Dijon mustard for tang
- ½ cup Sour cream for drizzle
- 1-2 tablespoons Horseradish to taste
- 1 cup Thinly sliced green cabbage for crunch
- ½ lb Leftover corned beef chopped
- 2-3 Green onions thinly sliced
- Caraway seeds optional
Instructions
Instructions
- Preheat oven to 425°F and slice potatoes thinly.
- Add potato slices to a mixing bowl and toss with oil, salt, and pepper.
- Lay slices on a baking sheet and bake for 20-25 minutes, flipping halfway.
- Mix cheddar cheese, corn starch, Guinness, milk, and mustard for the sauce.
- Pour cheese sauce over baked potatoes and bake for another 5-10 minutes.
- Remove from oven, drizzle with horseradish sauce, and add toppings.
Notes
Serve immediately after preparing to enjoy the best texture and flavor. Adjust seasonings and toppings to taste according to preferences.