Instant Pot Chicken Nachos
Total Time
1 hour 20 minutes
Prep Time
20 minutes
Cook Time
1 hour
Rating
5 out of 5 stars
(6)
Ingredients
8 servings
- 2 boneless, skinless chicken breasts
- 4 boneless, skinless chicken thighs
- 1 cup salsa, homemade or store-bought
- ½ cup chicken stock
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 12 ounces tortilla chips
- ¾ cup pico de gallo, homemade or store-bought
- 2 cups shredded cheddar cheese
- 1 cup guacamole
- ½ cup sour cream
- 2 tablespoons chopped fresh cilantro leaves
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Preparation
Step 1
Add chicken, salsa, chicken stock, chili powder, and cumin to a 6-qt Instant Pot® and gently toss to combine; season with salt and pepper, to taste.
Step 2
Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Step 3
Remove chicken from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
Step 4
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Step 5
Place tortilla chips in a single layer onto the prepared baking sheet. Top with 2 cups shredded chicken (reserve remaining chicken for later use), pico de gallo, and cheese.
Step 6
Place into the oven and bake until heated through and the cheeses have melted, about 10-12 minutes.
Step 7
Serve immediately, topped with guacamole, sour cream, and cilantro.
Step 8
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Chef's notes
If you’re not into the chicken breast + thigh combo here, substitute with all breasts or all thighs.
The leftover chicken can be used for tacos, quesadillas, burrito bowls, etc.
