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Make these Instant Pot Chicken Nachos—cheesy, zesty, and perfect for game day or weeknight cravings!

Instant Pot Chicken Nachos Recipe | Quick & Cheesy Nachos with Shredded Chicken and Toppings

These Instant Pot Chicken Nachos are a quick and flavorful way to satisfy your Tex-Mex cravings. Tender shredded chicken is pressure-cooked with salsa, spices, and a touch of lime, then layered over crispy tortilla chips and smothered in melted cheese. Top with jalapeños, sour cream, guacamole, and fresh cilantro for a customizable, crowd-pleasing platter. Perfect for game nights, parties, or a fun family dinner—this recipe delivers bold flavor with minimal effort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Main Dish
Cuisine American / Fusion, Mexican-Inspired
Servings 8
Calories 350 kcal

Equipment

  • Instant Pot or pressure cooker
  • Sheet pan
  • Oven (for broiling)
  • Mixing bowls
  • Forks (for shredding)

Ingredients
  

For the Chicken:

  • 1½ lbs boneless skinless chicken breasts or thighs (or a mix)
  • 1 cup salsa (chunky preferred)
  • ½ cup chicken broth
  • 1 tsp chili powder
  • 1 tsp ground cumin

For the Nachos:

  • 1 bag tortilla chips
  • 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • ½ cup pico de gallo
  • ½ cup sour cream
  • ½ cup guacamole
  • ¼ cup sliced jalapeños
  • Fresh cilantro (for garnish)

Instructions
 

  • Pressure Cook the Chicken:
    Add chicken, salsa, broth, chili powder, and cumin to the Instant Pot.
    Seal and cook on high pressure for 10 minutes.
    Let pressure release naturally for 5 minutes, then quick release.
  • Shred and Season:
    Remove chicken and shred while warm.
    Return to pot and stir to coat with juices.
  • Assemble Nachos:
    Preheat oven broiler.
    On a sheet pan, layer half the chips, half the chicken, and half the cheese.
    Repeat with remaining chips, chicken, and cheese.
  • Broil:
    Broil for 2–3 minutes until cheese is melted and bubbly.
  • Top and Serve:
    Add pico de gallo, sour cream, guacamole, jalapeños, and cilantro.
    Serve immediately.

Notes

  • Use frozen chicken by adding 2–3 minutes to pressure cook time.
  • For dairy-free, use plant-based cheese and skip sour cream.
  • Store chicken separately from chips to avoid sogginess.
  • Reheat chicken with a splash of broth to retain moisture.
  • Layer chips and toppings in two rounds for even distribution.
  • Rotisserie chicken works as a shortcut—just warm with salsa and spices.
Keyword chicken nachos, game day, Instant Pot, Party Food, quick dinner, shredded chicken