Instant Pot Chicken Nachos

Take a deep breath, the perfect party food exists! Instant Pot Chicken Nachos are full of spicy, tender, shredded meat, ooey gooey cheddar cheese, taco seasoning, chili powder, and are topped with sour cream, fresh guacamole, and jalapeños. This is such a delicious dish, made effortlessly by cooking the chicken in salsa sauce in the Instant Pot!

Pressure cooking the chicken makes such a huge difference; it’s perfectly tender, juicy, and infused with Mexican flavors and salsa, making it taste as if it had been slowly cooked for hours. This way, the nachos taste so much better and also authentic, like you just ordered some from a tavern on a Mexican beach. I also enjoy this meal with Instant Pot Barbacoa Beef made with brisket cooked in adobo sauce.

How many dishes can you name that can pass for a great appetizer but also a hearty and filling dinner? Well, I can’t even count how many times I have served these Instant Pot Chicken Nachos to my family, but rest assured, they have been happily impressed all the time. The succulent, flavorful meat, the crunchy chips, the cheese, and all the toppings make for an unforgettable, satisfying meal. The best part? It’s so easy to make, and can be made with frozen chicken as well, just increase the pressure cooking time to 10 minutes!

Why you will love this recipe 

• An appetizer, meal, or side dish: This can be anything I want it to be. With all the chicken, it can be a filling meal if I add some sides. Or I can serve it as an appetizer on game day.   
• Use up leftovers: I only need a little bit of chicken, cheese, and a bag of chips with some toppings to make this yummy dish. It’s perfect for using up leftover chicken from last night.
• Great for parties: Nobody can resist nachos! My family begs me to make this as our dinner for movie night!
• Easy to make: With the Instant Pot, this dish is so simple that anyone can make it, and it’s even possible if you forgot to defrost the chicken beforehand.

What you will need

• Meat: I use 4 organic, skinless, boneless chicken breasts. 
• Produce: I need one lime to get the zest and juice for a bright, tangy citrus flavor. 
• Wet ingredients: I add my homemade salsa to the chicken to provide both spices and flavor as well as moisture during the cooking process. I also like to use my own chicken stock because I can make it as rich and flavorful as I like without adding extra salt or preservatives. 
• Seasonings: Besides salt and pepper to taste, I also add my homemade taco seasoning for lots of flavor without any of the extra nonsense. Chili powder is an essential ingredient that adds mild spiciness and an earthy taste. Finally, the cumin I add provides a Tex-Mex profile for savory depth. 

For serving

• Cheese: I shred my own cheddar cheese for these nachos right before heating them, so it is nice and creamy. 
• Produce: I only add sliced jalapenos to the topping afterward, so those who don’t like them can eat around them. 
• Wet ingredients: I make my own Pico de Gallo with jalapenos, lime, cilantro, onion, and fresh tomatoes. I also like to make my own Mexican guacamole because it is fresh and I know exactly what goes into it. Sour cream adds tangy richness and helps cool the tongue from the jalapeños. Freshly chopped cilantro leaves provide a citrusy, crisp note to cut through the hot, rich flavors. 
• Dry ingredients: The most important part of nachos is the chips. Be sure to get a high-quality brand of tortilla chips that can stand up to the dip and add a bit of flavor. 

How to prepare

Add the ingredients: First, I add the chicken, salsa, chicken stock, taco seasoning, cumin, chili powder, lime zest, and lime juice to the Instant Pot, tossing to combine, then add salt and pepper. 

Cook the chicken: Now, I close the lid and cook it on high for 10 minutes for raw chicken breasts and 15 minutes for frozen, then do a quick release. 

Shred and season: I remove the chicken, put it in a bowl, shred it with 2 forks, and season it with salt and pepper. 

Prep the pan: In the meantime, I preheat the oven to 400 degrees F and lightly oil a baking sheet. I place the tortilla chips on the sheet in a single layer, spread evenly. 

Melt the cheese: Next, I top the chips with 2 cups of shredded chicken, Pico de Gallo, and shredded cheese, then bake them for 9 to 12 minutes, or until the cheese melts. 

Serve with toppings: Then, I serve it right away, topped with cilantro, sliced jalapenos, sour cream, and guacamole. 

Expert tip

Layer the toppings

Making a big mountain of chips with all the ingredients on top may look nice, but once the toppings are gone, all you have left are dry chips. Try spreading the chips and then covering them evenly with the chicken, cheese, and Pico de Gallo. 

More tips to consider:

• Get sturdy chips, so they do not crack when scooping up a lot of toppings. Thin, restaurant-style chips are nice when it is just cheese or salsa, but no good for scooping meat, veggies, and guacamole.   
• To keep the chips from getting soggy, serve the sour cream, salsa, and guacamole in bowls on the side so guests can serve themselves. 
• Double this dish by adding a second layer of tortilla chips, then another layer of chicken, cheese, and Pico de Gallo. 
• Another easy way to shred chicken is with an electric mixer. Just put it in a deep bowl and use the mixer at low speed to carefully shred the chicken. 

Recipe variations and add-ins:

• Nacho cheese: Instead of cheddar, use nacho cheese for the traditional flavor.
• Different meats: Pulled pork, beef, ham, or turkey also make delicious choices for these nachos.
• Add vegetables: I also like to add chopped bell peppers, red onions, corn, and pickled radishes. 
• Barbecue chicken nachos: This is so good when I add my favorite barbecue sauce to it instead of salsa. I like to use my homemade BBQ sauce because it is so good and I can control the quality of the ingredients. 
• Buffalo chicken nachos: Another way to enjoy these nachos is with my buffalo sauce instead of salsa. 

Serving suggestions:

This shredded chicken goes great on nachos, but it can also be used for many other dishes like tacos, burritos, or enchiladas. I like to use it in salads and casseroles like this cheesy crack chicken casserole. The cheesy sauce and crispy bacon blend well with the tender chicken. I like to drizzle the nachos with homemade Chipotle sauce and pair them with this Mexican black bean salad, which includes corn, onion, bell peppers, tomatoes, and avocados. 

My family really loves it when I serve these nachos with this homemade coleslaw. It is crunchy, creamy, and so easy to make with just cabbage, carrots, and dressing. It’s the homemade dressing that makes it special, made with Dijon mustard, apple cider vinegar, creamy mayonnaise, and a touch of sugar. For dessert, I always serve crispy churros, and obviously, there is no party without my famous strawberry margarita and strawberry margarita tiramisu.

How to store leftovers:

• Refrigerate: To save leftover chicken mixture, pack it in a sealed container or baggie, and it will stay fresh in the fridge for 3 to 4 days.   
• Freezing: The chicken mixture can also be frozen in freezer bags for several months.  
• Defrost: I thaw my frozen chicken in the fridge overnight before reheating to serve.
• Reheating: I reheat the chicken in a saucepan over medium heat for 2 to 3 minutes, then assemble the nachos before baking as directed.

Frequently asked questions

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