Instant Pot Chicken Nachos

Packed with tender shredded chicken and loaded with cheesy goodness, what’s not to love? Fully loaded and so good, these Instant Pot Chicken Nachos are the perfect crowd pleaser! 

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These chicken nachos are one of my favorite recipes to make for several reasons! For starters, it’s nachos, and who doesn’t love nachos?! Check out my web story on these delicious and easy nachos!

But, if that’s not enough to make you drool, here’s why they are so great:

• The recipe is so easy. There’s no searing, no browning, and very little prep work to do. It’s the perfect quick weeknight or party recipe.
• Leftover chicken. You can easily make extra chicken in your Instant Pot to use for later such as for tacos, quesadillas, or burrito bowls.
• It’s perfect for a crowd. If you have a group of people coming over, you can easily feed a crowd with these chicken nachos. 
• You can customize it. Additionally, this recipe is easily customizable. Add whatever topping your heart desires. 

Because these chicken nachos are quick and easy to make, you’ll only need a handful of ingredients. Here’s what you’ll need to make them:

• Chicken breasts- I use boneless skinless chicken breasts to easily shred the chicken. You can use any boneless, skinless chicken you prefer. 
• Salsa- Don’t add the salsa during the baking process or you’ll end up with soggy nachos. 
• Tortilla Chips- Don’t use thin chips. You want thick tortilla chips for nachos so that they don’t break when you lift them. 
• Black beans- Canned black beans work best for this recipe, but you could also use refried beans if you’d like. 
• Cheese- I use shredded cheddar cheese, but you can use Mexican or any other shredded cheese you prefer. Keep in mind that cheddar cheese melts the best. 

1. First, place your chicken in the Instant Pot, top it with salsa, push the pressure cook or manual button, and cook for 12-minutes. 
2. After the Instant Pot beeps, let the pressure naturally release for 10-minutes, and then release the steam valve. 
3. Next, preheat your oven to 400?. 
4. While the oven is preheating, remove your chicken from the Instant Pot and shred it with two forks. Then, place it back in the pot and stir. 
5. Drain the chicken by straining it in a colander or fine mesh strainer. 
6. Then, line a baking sheet with parchment paper. Spread the tortilla chips evenly on the baking sheet in a single layer. Top the tortilla chips with layers of chicken, bean and cheese. 
7. Bake your nachos in the oven for 10-minutes or until the cheese has completely melted. 
8. Top the nachos with your favorite toppings like salsa or sour cream. Serve and enjoy! 

• The Instant Pot will take about 10-15 minutes to come to pressure. After it comes to pressure, it will begin counting down the time. When it is finished, it will beep. 
• Drain the chicken before using it. This prevents the nachos from getting soft. 
• Use freshly shredded cheese. For the best results, freshly shredded cheese works best for melting. 

Packed with protein and all the ingredients for a full meal, these chicken nachos are the perfect dinner solution all on their own, but can be paired with a variety of sides as well. Black Bean Salad or Spanish Rice would compliment these nachos well, as well as our Spicy Pineapple Mango Salsa, or our Knockoff Tito's Tacos Salsa. 

You can find more taco tuesday night ideas here.

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