Chicken Nachos
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 dinners at our house!
Servings: 6 Servings
Calories: 638kcal
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.
Notes
You can add any topping that you would like you to these.
Nutrition
Serving: 1Serving | Calories: 638kcal | Carbohydrates: 52g | Protein: 31g | Fat: 37g | Saturated Fat: 9g | Cholesterol: 76mg | Sodium: 1482mg | Potassium: 1056mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1100IU | Vitamin C: 18mg | Calcium: 374mg | Iron: 3mg