Instant Pot Chicken Nachos
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Need to whip up the BEST EVER nachos for a crowd with minimal effort? THIS IS IT! Fully loaded and so so good.
This is one of my favorite Damn Delicious recipes for a few reasons. For starters, it’s nachos. And who doesn’t love a giant sheet pan of cheesy, fully loaded nachos?
The answer to that is no one.
Secondly, this recipe is so easy. Too easy, really. There’s no searing, no browning. Nope. You dump, you set, you go.
And my last reason is the leftover chicken. The recipe only requires 2 cups of the shredded chicken so the rest is saved for later use, meaning for tacos, quesadillas, burrito bowls. You name it. I mean, the leftovers may be the best part, really.
When ready to serve, load up with your favorite toppings. A blend of cheeses if you wish, pickled jalapenos, beans, more salsa…it will be utterly fantastic no matter what you choose.
And if you’re not into the chicken breast + thigh combo here, sub in your desired chicken (all breasts or all thighs). It is ALL GOOD.
Instant Pot Chicken Nachos
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.
Did you make this recipe?
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Step 5 says to reserve chicken for later use. I don’t see it mentioned anywhere in the rest of the steps. Are we reserving it for the end of the recipe or for some other recipe?
My husband commented that this recipe was the best dish I have EVER made. (Married 41 years.)
What brand of tortilla chips did you use?
Excellent!!! I use thighs because flavor and a mix of sharp and medium cheddar. With our family appetites it’s 4 dinner plate sized servings. You can make just the chicken part of this recipe to quickly and very effectively make taco and/or burrito meat.Â
Learned a trick that I love for nachos!  Put only shredded cheese on the chips, then put in the oven for a bit until cheese melts.  Take out and then put on your toppings including this amazing chicken, beans if you like, more cheese and cheese sauce if you like.  After you take it out add guac, sour cream, salsa… It helps the chips to not be soggy.  Nachos are awesome!
That is genius.Â
Delicious!! My family and I enjoyed it! Lots of flavor. I added black beans to the recipe. This is a keeper!
Use a pint of salsa and skip the broth. I typically make this for tacos, which are a huge hit. Leftover chicken freezes well too.Â
I typically use salsa verde and it’s always a HUGE hit!! (I generously coat the chicken in cumin first) no broth. Top w Monterey Jack
Oops – I don’t have an instant pot either. I use my crock pot.Â
I don`thave an instant pot, so what Can I use instead?