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
- 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
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 2 cups shredded chicken (reserve remaining chicken for later use), pico de gallo and cheese.
- Place into oven and bake until heated through and the cheeses have melted, about 10-12 minutes.
- Serve immediately, topped with guacamole, sour cream and cilantro.