Instant Pot Chicken Nachos
Instant Pot Chicken Nachos are made with flavorful shredded chicken, crispy tortilla chips, chili beans, loaded with two different kinds of cheese and all of your favorite toppings.
Equipment
- Instant Pot/ Electric Pressure Cooker
- large sheet pan
- large cutting board
- large, sharp knife
Ingredients
- 1/2 cup chicken broth
- 1 lb boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 13 ounces (340g) tortilla chips
- 1 1/2 cups (169g) shredded Colby-Jack cheese
- 1 1/2 cups (169g) shredded cheddar cheese
- 16 ounces (440g) chili beans
- 1 1/2 cups (300g) tomatoes
- 1/2 cup (52g) green onions
- 2.25 ounces (64g) black olives 1 small can
- 1/4 cup (41g) jalapeño peppers
- 1/2 cup (150g) avocado
- 1 cup (240) sour cream
- non-stick cooking spray
Instructions
- Add chicken broth or water to your Instant Pot. (If you don't have chicken broth, you can substitute with water.)
- Insert the wire trivet for the Instant Pot.
- Place your washed chicken breasts onto the trivet.
- Add salt, black pepper, garlic powder, onion powder, cumin, chili powder, paprika and oregano to the chicken.
- Pour the salsa onto the seasoned chicken.
- Put the cover on your Instant Pot and make sure the valve is set to the sealing position so it can build up pressure. Press the pressure cook button on your instant pot and set it to 10 minutes at high pressure. (Always follow the manufacturer's directions on how to operate your Instant Pot.)
- Once the Instant Pot comes to pressure and cooks for 10 minutes, let it natural release for 10 minutes. After 10 minutes, manually release the pressure valve with the long end of a wooden spoon, being careful not to come in contact with the steam. (It took approximately 10 minutes for my Instant Pot to come to pressure and start the actual cooking process.) Remove the cover from the Instant Pot.
- Lift the chicken out of the Instant Pot with the handles of the trivet using a pot holder. Place trivet onto a cutting board.
- Using two forks or an electric mixer, shred the chicken.
- Add the chicken back to the Instant Pot with the broth, salsa and spices.
- Mix the chicken with the liquid in the Instant Pot.
- Dice your tomatoes, green onions and jalapeños. (Cut your avocado at the end so it doesn't brown.)
- Preheat oven to 375°F.
- Spray a large sheet pan with non-stick cooking spray.
- Add tortilla chips to sheet pan in a single layer.
- Add chicken evenly over the tortilla chips with a large fork or tongs.
- Open chili beans and drain most of the sauce. Add the chili beans evenly over the chicken.
- Sprinkle both cheeses over the beans and chicken evenly.
- Bake nachos in preheated oven for 10 minutes.
- Remove nachos from the oven.
- Add tomatoes, green onions, jalapeños and black olives to the nachos.
- Cut up your avocado in chunks.
- Serve nachos and garnish with sour cream and avocado.
Notes
Chicken nachos are best served out of the oven the day they are made. I do not recommend saving them because the chips get soggy. If you do want to save them, they can be refrigerated for up to 2 days.