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–+ servings
Instant Pot Chicken Nachos

Instant Pot Chicken Nachos: Your Ultimate Comfort Food Fix

Loaded Instant Pot Chicken Nachos are a quick and easy crowd-pleaser, perfect for sharing with melted cheese and tender chicken.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 plates
Course: Appetizers
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless, Skinless Chicken Breasts or thighs for a richer taste
  • 1 cup Salsa homemade or store-bought
  • 1 cup Chicken Stock replace with water if using intensely flavored salsa
  • 2 teaspoons Chili Powder or taco seasoning for variety
  • 1 teaspoon Ground Cumin adjust according to taste
  • 1 teaspoon Kosher Salt to taste
  • 1 teaspoon Freshly Ground Black Pepper to taste
For the Nachos
  • 1 bag Tortilla Chips thick chips work best
  • 1 cup Pico de Gallo homemade or store-bought
  • 2 cups Shredded Cheddar Cheese mix in different cheeses for extra flavor
  • 1 cup Guacamole store-bought or homemade
  • 1 cup Sour Cream can substitute with Greek yogurt
  • 1/4 cup Chopped Fresh Cilantro Leaves use according to taste preference

Equipment

  • Instant Pot
  • Oven
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. In your 6-quart Instant Pot, place the boneless, skinless chicken breasts or thighs, salsa, chicken stock, chili powder, and ground cumin. Season with kosher salt and black pepper.
  2. Seal the Instant Pot lid and cook on high pressure for 10 minutes. Perform a quick release of the steam and unlock the lid once safe to reveal cooked chicken.
  3. Shred the cooked chicken in the pot using two forks, mixing it with the juices. Adjust seasoning if needed.
  4. Preheat your oven to 400°F to prepare for baking the nachos.
  5. Lightly oil a baking sheet and layer tortilla chips. Top with shredded chicken, pico de gallo, and sprinkle with shredded cheese.
  6. Bake in the oven for 10-12 minutes until the cheese is melted and bubbly. Watch closely to prevent burning.
  7. After baking, add guacamole, sour cream, and cilantro on top to serve immediately.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 40gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 1000IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

Shred chicken warm for best texture. Store leftovers in an airtight container for up to 3 days.

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