5 from 24 votes
Instant Pot Chicken Nachos
Instant Pot Chicken Nachos start with chicken breasts cooked quickly with salsa, stock, and Mexican spices under pressure until tender, then shredded. The chicken is layered on tortilla chips with cheese and pico de gallo, baked until bubbly, then topped with guacamole, sour cream, jalapeños, and cilantro for a flavorful, hearty appetizer or meal.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings:
6
servings
Calories:
734 kcal
Course:
Main Course, Appetizer
Cuisine:
American, Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 734
% 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.