Instant Pot Chicken Nachos
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Chicken nachos are made in the Instant Pot for the easiest nachos, perfect for a crowd! Fully loaded with juicy, tender, shredded chicken!
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I made this recipe last night for my daughter who was seriously craving nachos for dinner. This recipe was exactly what I was looking for – shredded chicken for nachos cooked in my rarely used Instant Pot! This chicken was SO easy and really tasty. I loved the flavor and the nachos turned out amazing. Thanks so much for sharing his amazing recipe!
Why you’ll love Instant Pot chicken nachos
- Guaranteed crowd-favorite. Who doesn’t love a giant sheet pan of cheesy, fully loaded chicken nachos? Whether it’s game day, tailgating season, or a casual get-together with friends and family, these nachos will deliver every single time!
- Hands-free cooking. This recipe is so easy, too easy, in fact. There’s no searing, no browning, no nothing. You dump, you set, you go.
- Makes for excellent leftovers. The nachos only require 2 cups of the shredded chicken here so the leftovers can be saved for later use, repurposing for tacos, quesadillas, salads, burrito bowls, and so many more quick weeknight dishes for the busy week ahead.
Why make chicken nachos in the instant pot?
- Speed: You can easily cook chicken breasts or chicken thighs under high pressure to shreddable meat in just 10 minutes.
- Deep flavor infusion: The salsa and seasonings are pressure-cooked directly into the meat, tasting as if it’s been simmering and cooking all day.
- Effortless hands-off cooking: The recipe does not require any monitoring, searing, or flipping – the Instant Pot® takes care of all the heavy lifting here!
- Tender, juicy chicken: The trapped steam from the pressure cooker will keep the lean meat from drying out, yielding tender, juicy chicken that shreds instantly.
How to make instant pot chicken nachos
- Combine. Combine the chicken, salsa, chicken stock, chili powder, cumin, salt, and pepper in a 6-qt Instant Pot® .
- Pressure cook. Close and seal the lid, cooking on high pressure for 10 minutes, quick releasing when finished and carefully opening the lid.
- Shred. Carefully remove the chicken from the Instant Pot and shred using two forks. Adjust the seasonings with salt and pepper, if needed, and return the shredded chicken to the Instant Pot with the juices.
- Preheat. Preheat the oven to 400°F and coat a baking sheet with nonstick spray.
- Assemble. Arrange a single layer of tortilla chips, topping with shredded cheese and the cooked, shredded chicken (drained of excess juices).
- Bake. Bake until the cheese has melted, about 10-12 minutes.
- Serve. Top with fresh toppings (guacamole, pico de gallo, sour cream, and cilantro) just before serving.
Nacho toppings
Divide the toppings into 2 categories – toppings that can go on top prior to baking and then additional toppings that can get added fresh just before serving.
Before baking
- Protein: shredded chicken, carne asada, or carnitas
- Beans: refried beans or drained black beans or pinto beans
- Cheese: shredded cheddar, Monterey Jack, Colby Jack, or Pepper Jack
After baking
- Salsa: pico de gallo, corn salsa, restaurant style salsa, or salsa verde
- Condiments: guacamole, sour cream, or Mexican crema
- Garnishes: cilantro, green onions, or lime wedges
Tools For This Recipe
Instant Pot Chicken Nachos: Frequently Asked Questions
Can I substitute all chicken breasts?
Yes! You can use a blend of chicken breasts with chicken thighs, or you can substitute all chicken breasts for a leaner option.
Should I put the tortilla chips in the Instant Pot?
No, the chips should be assembled on a baking sheet, topped with the shredded chicken, cheese and desired toppings before baking at 400°F until the cheese has melted, about 10-12 minutes.
How can I avoid soggy nachos?
Drain the excess juices from the chicken first before placing it on top of the tortilla chips.
When do I add the cold toppings?
Add cold toppings such as guacamole, pico de gallo, sour cream, and cilantro right after baking (just before serving).
Instant Pot Chicken Nachos
Need to whip up the BEST EVER nachos for a crowd with minimal effort? THIS IS IT! Fully loaded and so so good.
Ingredients
- 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
- 2 cups shredded cheddar cheese
- 1 cup guacamole
- ¾ cup pico de gallo, homemade or store-bought
- ½ cup sour cream
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- 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.
- Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Remove chicken from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place tortilla chips in a single layer onto the prepared baking sheet. Top with cheese and 2 cups shredded chicken (reserve remaining chicken for later use).
- Place into oven and bake until heated through and the cheese has melted, about 10-12 minutes.
- Serve immediately, topped with guacamole, pico de gallo, sour cream and cilantro.
Equipment
Notes
- Use dark meat, white meat, or both. Depending on personal preference, you can use a mix of both chicken thighs and breasts, or substitute all thighs or all breasts.
- Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
- Use thick, sturdy tortilla chips. Thick tortilla chips will prevent sogginess, support heavy loads without snapping or breaking, and withstand oven heat very well.
- Freshly grated cheese goes a long way. Pre-packaged shredded cheese contains anti-caking agents that can hinder its ability to melt properly.
- Create a cheese barrier. Sprinkle the shredded cheese over the tortilla chips first before adding the meat, blocking the moisture from wet toppings (ex. chicken, beans, salsa, and sour cream) to prevent the chips from becoming soggy.
- Add cold toppings last. Always add cold, fresh toppings after the nachos have been baked.
Did you make this recipe?
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These were the BEST chicken nachos I have ever made!!! Thank you for sharing your recipe
I made this recipe last night for my daughter who was seriously craving nachos for dinner. This recipe was exactly what I was looking for – shredded chicken for nachos cooked in my rarely used Instapot! This chicken was SO easy and really tasty. I loved the flavor and the nachos turned out amazing. Thanks so much for sharing his amazing recipe!
Step 5 says to reserve chicken for later use. I don’t see it mentioned anywhere in the rest of the steps. Are we reserving it for the end of the recipe or for some other recipe?
My husband commented that this recipe was the best dish I have EVER made. (Married 41 years.)
What brand of tortilla chips did you use?
Excellent!!! I use thighs because flavor and a mix of sharp and medium cheddar. With our family appetites it’s 4 dinner plate sized servings. You can make just the chicken part of this recipe to quickly and very effectively make taco and/or burrito meat.
Learned a trick that I love for nachos! Put only shredded cheese on the chips, then put in the oven for a bit until cheese melts. Take out and then put on your toppings including this amazing chicken, beans if you like, more cheese and cheese sauce if you like. After you take it out add guac, sour cream, salsa… It helps the chips to not be soggy. Nachos are awesome!
That is genius.
Delicious!! My family and I enjoyed it! Lots of flavor. I added black beans to the recipe. This is a keeper!
Use a pint of salsa and skip the broth. I typically make this for tacos, which are a huge hit. Leftover chicken freezes well too.
I typically use salsa verde and it’s always a HUGE hit!! (I generously coat the chicken in cumin first) no broth. Top w Monterey Jack
Oops – I don’t have an instant pot either. I use my crock pot.
I don`thave an instant pot, so what Can I use instead?