Instant Pot Chicken Nachos
Instant Pot Chicken Nachos are full of spicy tender meat, cheese, taco seasoning, and topped with sour cream, guacamole, and jalapenos.
Servings 6 servings
- 4 boneless skinless chicken breasts
- 1 cup salsa spicy or mild
- 1/2 cup chicken stock
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon taco seasoning
- Zest of 1 lime
- Juice of 1 lime
- Kosher salt and freshly ground black pepper to taste
- 12 ounces tortilla chips
- 1 cup pico de gallo homemade or store-bought
- 2 cups shredded cheddar cheese or more
- 1 cup guacamole
- 1/2 cup sour cream
- 2 jalapenos chopped
- 2 tablespoons chopped fresh cilantro leaves
Cook the meat:
Add chicken, salsa, chicken stock, chili powder, taco seasoning, and cumin, lime juice, and zest, to a 6-qt Instant Pot and toss to combine. Season with salt and pepper.
Close and lock the lid, point the valve to sealed (on older models).
Cook on high pressure for 10 minutes. When finished cooking, do a quick-release according to the manufacturer’s directions.
Remove chicken from the Instant Pot and place it in a medium bowl. Shred-it using two forks, and season it with salt and pepper, to taste.
Preheat oven to 400 degrees F. Lightly oil a baking sheet.
Arrange the tortilla chips in a single layer onto the prepared baking sheet, and distribute them evenly.
Top with 2 cups of shredded chicken (reserving the remaining chicken for later use), pico de Gallo, and shredded cheese.
Place into oven and bake until heated through and the cheese has melted; about 10-12 minutes.
Serve immediately, topped with guacamole, sour cream, sliced jalapenos, and cilantro.
Calories: 734kcal | Carbohydrates: 52g | Protein: 49g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1271mg | Potassium: 1125mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1087IU | Vitamin C: 15mg | Calcium: 427mg | Iron: 3mg