Turn Instant Pot on sauté mode (high). Season your chuck roast or brisket on both sides with salt and pepper. Add olive oil to the Instant Pot and when it’s starting to shimmer, add the meat to sear on both sides (it will take about 5 minutes per side).

Remove the meat to a plate and add the onions and rough chopped garlic to the Instant Pot, turning the heat to regular sauté mode so the onions don’t burn. Season the onions and garlic with a bit more salt and pepper as well.

While the onions are browning, prepare your braising liquid by combining all ingredients in a bowl or large measuring cup. If using fresh herbs, tie them in a bundle with kitchen string for easy removal later (no kitchen string? No big deal! Either slip the leaves off the stems or just put them in and fish out the stems later.)

Once the onions are translucent and starting to brown, pour just a little liquid in the pot to deglaze the delicious yummies on the bottom of the pot (use a wooden spoon to help release the deliciousness). Then place the seared meat on the onions, pour the braising liquid over, add the fresh herb bundle if using and seal the Instant Pot and place on pressure cook for 65 minutes. The pressure cooker takes a little time to come up to temperature so total time until it beeps will be about 1 hour and 15 minutes.

Let it natural pressure release (NPR) for about 10 minutes, then carefully let the rest of the steam release (cover the valve with a towel and use that wooden spoon to push it open and let the steam come through the towel)

Check your meat for doneness – I usually stick a fork in it and see if it feels ready to come apart with just a little pressure. If yes, remove the meat, let it cool off a bit, then shred it using two forks or your hands.

Meat can be made ahead of time and pre-shredded. This could even be leftovers from when you served this braised meat for dinner! If you don’t have a pressure cooker, you can traditionally braise the meat or use the slow cooker.

Add green onions and jalapeno to mini or full-size food processor and pulse a few times. Then add the rest of the ingredients and process to your desired consistency. Taste for flavor and adjust the salt or cumin or lime juice to your liking.

Combine all ingredients in a medium bowl and mix well. Taste for flavor and adjust seasoning to your palate.

ASSEMBLE THE NACHOS

Preheat the oven to 350°F.

Line an oven-proof platter or sheet tray with the boards of matzo. Spread the olive oil mixture on the matzo. Place in the oven for 5 minutes to crisp up.

Once out of the oven, let them cool just a bit then break the matzo into chip size pieces and line your oven-proof platter or sheet tray with them.

Optional: Crisp your shredded meat.

This step adds an extra layer of texture and flavor but isn’t an absolute must. Place your shredded meat on a baking sheet, spoon some of the braising liquid with the tomatoes on it and place it under the broiler for about 5 minutes to get some crispy edges (think carnitas).

Cover the matzo chips with shredded cheese (liberally cover them – the amount you use depends on how large a batch you are making).  About 2 cups for a large platter. Place in the 350°F oven for 5 minutes or until melted.

Remove the tray from the oven and layer on the meat or the beans, depending on which you are using. Return to the oven so it all heats through together, about 5 minutes.

Remove from the oven and top with as many or as few of the other toppings as you’d like (pickled jalapenos, guacamole or sliced avocado, chopped green onions, sliced black olives, fresh cilantro, sour cream or crema).

If eating as your dinner, a fresh chopped salad is a wonderful accompaniment!

Use some of the liquid from the salsa and mix it into ½ cup of sour cream to thin it out and flavor it. Add some lime juice and salt.