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Instant Pot Chicken Nachos

Need to whip up the BEST EVER nachos for a crowd with minimal effort? THIS IS IT! Fully loaded and so so good.

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

Ingredients

  • 2 boneless, skinless chicken breasts
  • 4 boneless, skinless chicken thighs
  • 1 cup salsa homemade or store-bought
  • ½ cup chicken stock
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • Kosher salt and freshly ground black pepper to taste
  • 12 ounces tortilla chips
  • ¾ cup Pico de Gallo homemade or store-bought
  • 2 cups shredded cheddar cheese
  • 1 cup guacamole
  • ½ cup sour cream
  • 2 tablespoons chopped fresh cilantro 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.