2 chopped chipotle peppers in adobo sauce plus 2 tablespoons sauce
12 garlic cloves, minced
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup beef stock
2-1/2 pounds beef stew meat
10 cups (about 8 ounces) tortilla chips
4 cups shredded Mexican cheese blend
Optional toppings: chopped tomatoes, sliced green onions, chopped cilantro and sour cream
Combine the first 9 ingredients in the Inner Pot. Cover with glass lid. Press slow cook function; select beef setting. Press timer; set to 5 hours. Start.
Remove beef; shred with 2 forks. Reserve 1 cup cooking juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved juices to inner pot. Layer half of the tortilla chips and cheese over beef; repeat layers.
Cover with air frying lid. Press air fry function; select custom setting. Press timer; set to 5 minutes. Start.
Remove chips and beef from inner pot to serving platter. Add optional toppings if desired.