Instant Pot Chicken Nachos

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Damn Delicious

Total Time

1 hour 20 minutes

Prep Time

20 minutes

Cook Time

1 hour

Rating

(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

Inline ingredients (beta)

Cook mode

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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.

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.

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Seasonal Recipes

Skill Level

other

Instant Pot Chicken Nachos

Ingredients

Preparation

Step 1

Step 2

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Chef’s notes

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