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–+ servings
picture of instant pot chicken nachos on a white plate
Print Recipe
5 from 1 vote

Instant Pot Chicken Nachos

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Dishes
Cuisine: instant pot
Keyword: cheese, chicken, chicken nachos, instant pot, nachos
Servings: 4 servings
Calories: 550kcal
Author: Courtney O'Dell

Ingredients

  • 1 lb chicken breast
  • 8 oz salsa
  • 1 cup black beans rinsed and drained (optional)
  • 3 cups cheddar cheese shredded
  • 12 oz bag tortilla chips

Instructions

  • Place chicken in instant pot and pour salsa over top. 
  • Close pressure valve and set MANUAL pressure on high for 5 minutes (or 10 if using frozen chicken breasts).
  • Once timer beeps, allow 5 minutes before releasing the pressure valve. 
  • Shred chicken on cutting board with 2 forks and place back into pot, stirring to combine. 
  • Let rest for 5 minutes.
  • Preheat oven to 350 degrees. 
  • Line cookie sheet with parchment paper. 
  • Spread tortilla chips onto cookie sheet. 
  • Strain chicken in a fine mesh strainer or colander. 
  • Top chips with desired amount of shredded chicken, then top with black beans and cheese.
  • Bake about 5 minutes or until cheese has melted. 
  • Serve with salsa, sour cream, jalapenos, or your favorites.  

Nutrition

Serving: 1g | Calories: 550kcal | Carbohydrates: 74g | Protein: 65g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 1320mg | Fiber: 9g | Sugar: 3g