Instant Pot Chicken Nachos

Yield: 8 servings

Prep: 20

Cook: 1

Total: 1 20

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

5 stars (7 ratings)

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

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.

This Instant Pot Chicken Nachos recipe is brought to you by DAMN DELICIOUS

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