Instant Pott Chicken Nachos are a staple dinner in our house. We love Mexican food, and being able to make these nachos quickly in the Instant Pot has saved many of dinners at our house!
I always make these Chicken Nachos on a busy weeknight. It makes our nights easier and fun. Nachos are also great to feed a crowd on budget.
WHAT YOU’LL NEED
Chicken – Boneless Skinless Chicken Breasts
Taco Seasoning – Homemade or store bought. We use Taco Bell brand.
Broth – Chicken broth or water. I used water and a bouillon cube.
Cheese – Queso blend cheese.
Salsa – Homemade or Store bought. I used fresh salsa.
Black Olives – Optional.
Cilantro – Optional .
Tomatoes – Any kind of fresh diced tomatoes. Optional.
Avocados – Diced. Optional.
LIme – Sliced used to squeeze juice on nachos. Optional.
Tortilla chips – Any brand you prefer. We like Late July.
STEP BY STEP DIRECTIONS
- Place chicken breasts into the pot of an electric pressure cooker. Pour chicken broth and taco seasoning over the chicken.
- Place the lid on the electric pressure cooker and set the valve to sealing. Set the pressure cooker to “manual” or “pressure cook” for 12 minutes. When the cook cycle is complete, allow the pressure to naturally release for 5 minutes before a quick release of remaining pressure.
- Remove the chicken and shred with two forks (or shortcut by shredding with an electric mixer.)
- Preheat the oven broiler.
- Prepare a large baking sheet with aluminum foil. Spread tortilla chips over the foil in an even layer.
- Sprinkle the tortilla chips with half of the cheese.
- Place under the broiler for 3 minutes, watching carefully to keep the chips from burning.
- Remove from the oven and top with the chicken, remaining cheese, and your desired toppings.
TIPS AND FAQ
You can use chicken breast or boneless skinless chicken thighs instead if you like dark meat better. I use chicken breasts for a lower fat content, but I’ve used thighs when I had them.
The best part of this recipe is that you can add any type of toppings that you like on your nachos. This recipe is very flexible.
Heat your leftover shredded chicken in the microwave or on the stove in a saucepan on medium heat until warm. Be sure to store your leftovers in the refrigerator for up to three days.
Switch up your leftovers by turning your leftover chicken into quesadillas with tortillas and cheese toasted on the stove top. It’s always a hit with my family when we have leftovers.
We like to cover ours with a melted queso dip.
RELATED RECIPES
Air Fryer Fajita Stuffed Chicken Breast
Instant Pot Chicken Noodles Soup
Chicken Nachos
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 1 pounds chicken breasts
- 2 tablespoon taco seasoning
- 1 cup water or chicken broth
- 2 cups shredded queso blend cheese
- 1 ½ cups salsa
- ½ cup sliced black olives
- ¼ cup chopped cilantro
- 2 roma tomatoes seeded and diced
- 2 avocados diced
- 1 lime sliced
- 12 oz Tortilla chips
Instructions
- Place chicken breasts into the pot of an electric pressure cooker. Pour chicken broth and taco seasoning over the chicken.
- Place the lid on the electric pressure cooker and set the valve to sealing. Set the pressure cooker to “manual” or “pressure cook” for 12 minutes. When the cook cycle is complete, allow the pressure to naturally release for 5 minutes before a quick release of remaining pressure.
- Remove the chicken and shred with two forks (or shortcut by shredding with an electric mixer.)
- Preheat the oven broiler.
- Prepare a large baking sheet with aluminum foil. Spread tortilla chips over the foil in an even layer.
- Sprinkle the tortilla chips with half of the cheese.
- Place under the broiler for 3 minutes, watching carefully to keep the chips from burning.
- Remove from oven and top with the chicken, remaining cheese, and your desired toppings.