Instant Pot Chicken Nachos Recipe

Instant Pot Chicken Nachos

These Instant Pot Chicken Nachos are a perfect party dish or easy family meal, loaded with tender shredded chicken, melted cheese, and your favorite nacho toppings. The Instant Pot makes the chicken incredibly flavorful and juicy in a fraction of the time.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 packet taco seasoning (or homemade seasoning)
• 1 cup chicken broth
• 1 cup salsa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (frozen or canned)
• Tortilla chips
• 2 cups shredded cheddar or Mexican blend cheese

Toppings (Optional):

• Sour cream
• Guacamole
• Diced tomatoes
• Sliced jalapeños
• Sliced green onions
• Chopped cilantro
• Sliced black olives
• Lime wedges

Instructions:

1. Prepare the Chicken:

• In the Instant Pot, add the chicken breasts, taco seasoning, chicken broth, and salsa. Stir to combine and coat the chicken.

2. Cook the Chicken:

• Secure the lid on the Instant Pot and set the valve to the “Sealing” position.
• Select the Manual or Pressure Cook setting and cook on high pressure for 10 minutes.
• Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully do a quick release of any remaining pressure.

3. Shred the Chicken:

• Remove the cooked chicken from the Instant Pot and shred it using two forks.
• Return the shredded chicken to the pot and stir in the black beans and corn.

4. Assemble the Nachos:

• Preheat the oven to 400°F (200°C).
• On a large baking sheet, spread a layer of tortilla chips.
• Spoon the shredded chicken mixture evenly over the chips.
• Sprinkle shredded cheese generously on top.

5. Bake the Nachos:

• Place the nachos in the oven and bake for about 5-7 minutes, or until the cheese is melted and bubbly.

6. Add Toppings:

• Remove from the oven and add your favorite toppings, such as sour cream, guacamole, diced tomatoes, jalapeños, and cilantro.

7. Serve:

• Serve the nachos immediately, and enjoy with lime wedges on the side for an extra zing!

Tips:

• Make It Spicy: Add diced jalapeños or a few dashes of hot sauce to the chicken mixture before cooking for extra heat.
• Cheese: Experiment with different cheeses like Monterey Jack, pepper jack, or queso fresco.
• Leftovers: The chicken mixture can be stored in an airtight container in the refrigerator for up to 3 days.

These nachos are packed with flavor and are perfect for game day or a quick weeknight dinner!