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Instant Pot Chicken Nachos
5 from 21 votes

Instant Pot Chicken Nachos

Instant Pot Chicken Nachos combine tender shredded chicken cooked under pressure with flavorful salsa and spices, layered over tortilla chips and topped with cheddar cheese and fresh pico de gallo. Baking briefly melts the cheese and warms the chips. Toppings like guacamole, sour cream, and cilantro add creamy and refreshing accents to balance the spice and richness.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 servings
Course: Appetizer, Snacks

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

    Cup of Yum
  1. 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.
  2. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  3. Remove chicken from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
  4. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  5. 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.
  6. Place into oven and bake until heated through and the cheeses have melted, about 10-12 minutes.
  7. Serve immediately, topped with guacamole, sour cream and cilantro.