Instant Pot Chicken Nachos
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
734 kcal
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Course
Main Course, Appetizer
Instant Pot Chicken Nachos
Description
This recipe cooks boneless chicken breasts in an Instant Pot with salsa, chicken stock, chili powder, taco seasoning, cumin, and fresh lime juice and zest, plus salt and pepper, at high pressure for 10 minutes. The pressure cooking tenderizes the chicken and infuses it with the spices and salsa's flavors.
After shredding the chicken, it is layered on tortilla chips with pico de gallo and shredded cheddar cheese. Baking at 400°F melts the cheese and crisps the chips slightly. The finished nachos are served topped with guacamole, sour cream, sliced jalapeños, and fresh cilantro, adding creaminess, heat, and herbaceous brightness.
This approach simplifies a traditional layered nacho dish, delivering rich layers of seasoned, juicy chicken combined with fresh toppings and melted cheese, suitable for parties or casual meals.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup salsa spicy or mild
- 1/2 cup chicken stock
- 1 teaspoon chili powder
- 1/2 teaspoon cumin ground
- 1 teaspoon taco seasoning
- lime zest of 1
- lime juice of 1
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
For serving:
- 12 ounces tortilla chips
- 1 cup Pico de Gallo homemade or store-bought
- 2 cups cheddar cheese or more, shredded
- 1 cup guacamole
- 1/2 cup sour cream
- 2 jalapeños chopped
- 2 tablespoons cilantro fresh, chopped leaves
Instructions
Cook the meat:
- Add chicken, salsa, chicken stock, chili powder, taco seasoning, and cumin, lime juice, and zest, to a 6-qt Instant Pot and toss to combine. Season with salt and pepper.
- Close and lock the lid, point the valve to sealed (on older models).
- Cook on high pressure for 10 minutes. When finished cooking, do a quick-release according to the manufacturer’s directions.
- Remove chicken from the Instant Pot and place it in a medium bowl. Shred-it using two forks, and season it with salt and pepper, to taste.
Make nachos:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet.
- Arrange the tortilla chips in a single layer onto the prepared baking sheet, and distribute them evenly.
- Top with 2 cups of shredded chicken (reserving the remaining chicken for later use), pico de Gallo, and shredded cheese.
- Place into oven and bake until heated through and the cheese has melted; about 10-12 minutes.
- Serve immediately, topped with guacamole, sour cream, sliced jalapenos, and cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 734 kcal
% Daily Value*
| Calories | 734kcal | 37% |
| Carbohydrates | 52g | 17% |
| Protein | 49g | 98% |
| Fat | 38g | 58% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 1271mg | 53% |
| Potassium | 1125mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 1087IU | 22% |
| Vitamin C | 15mg | 17% |
| Calcium | 427mg | 43% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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