Instant Pot Chicken Nachos

Chicken nachos are made in the Instant Pot for the easiest nachos, perfect for a crowd! Fully loaded with juicy, tender, shredded chicken!

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.

How to make instant pot chicken nachos

1. Combine. Combine the chicken, salsa, chicken stock, chili powder, cumin, salt, and pepper in a 6-qt Instant Pot® .
2. Pressure cook. Close and seal the lid, cooking on high pressure for 10 minutes, quick releasing when finished and carefully opening the lid.
3. 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.
4. Preheat. Preheat the oven to 400°F and coat a baking sheet with nonstick spray.
5. Assemble. Arrange a single layer of tortilla chips, topping with shredded cheese and the cooked, shredded chicken (drained of excess juices).
6. Bake. Bake until the cheese has melted, about 10-12 minutes.
7. Serve. Top with fresh toppings (guacamole, pico de gallo, sour cream, and cilantro) just before serving.

Instant Pot Chicken Nachos

Yield: 8 servings

Prep: 20 minutes minutes

Cook: 1 hour hour

Total: 1 hour hour 20 minutes minutes

Need to whip up the BEST EVER nachos for a crowd with minimal effort? THIS IS IT! Fully loaded and so so good.

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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

Instant Pot

Baking Sheet

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.

Course: Appetizer

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