Instant Pot Chicken Nachos
User Reviews
5
Instant Pot Chicken Nachos
Description
This recipe uses boneless, skinless chicken breasts and thighs cooked in an Instant Pot with salsa, chicken stock, chili powder, and cumin. The pressure cooking quickly produces moist, shreddable chicken infused with the seasoning mix. After cooking, the chicken is shredded and combined with additional seasoning to taste. The shredded chicken is then spread over a single layer of tortilla chips on a baking sheet, topped with pico de gallo and cheddar cheese.
Baking at 400°F melts the cheese and warms the chips, creating a layered texture of crispy chips and gooey cheese with saucy chicken. Serving the nachos hot, adorned with guacamole, sour cream, and chopped fresh cilantro, gives balance with coolness and herbaceous brightness. This dish works well as a snack or casual meal providing a contrast of textures and flavors.
Ingredients
- 2 chicken breast boneless, skinless
- 4 chicken thighs boneless, skinless
- 1 cup salsa homemade or store-bought
- ½ cup chicken stock
- 1 teaspoon chili powder
- ½ teaspoon cumin ground
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 12 ounces tortilla chips
- ¾ cup Pico de Gallo homemade or store-bought
- 2 cups cheddar cheese shredded
- 1 cup guacamole
- ½ cup sour cream
- 2 tablespoons cilantro fresh, chopped leaves
Instructions
- Add chicken, salsa, chicken stock, chili powder and cumin to a 6-qt Instant Pot® and gently toss to combine; season with salt and pepper, to taste.
- Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Remove chicken from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place tortilla chips in a single layer onto the prepared baking sheet. Top with 2 cups shredded chicken (reserve remaining chicken for later use), pico de gallo and cheese.
- Place into oven and bake until heated through and the cheeses have melted, about 10-12 minutes.
- Serve immediately, topped with guacamole, sour cream and cilantro.
User Reviews
Overall Rating
5
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