Instant Pot Chicken Nachos

5 from 1 vote

Instant Pot Chicken Nachos are a quick and easy delight, combining tender shredded chicken with melted cheese, fresh toppings, and crispy tortilla chips, all prepared effortlessly in the pressure cooker.

Prep Time5

Cook Time30

Total Time35

Course: Main Dishes

Cuisine: instant pot

Keyword: cheese, chicken, chicken nachos, instant pot, nachos

Servings: servings

Calories: 548kcal

Author: Courtney O'Dell

Cost: $8

Equipment

1 USA Pan Bakeware Half Sheet Pan, Set of 2, Aluminized Steel
1 Rotary Cheese Grater Cheese Shredder - Cambom Kitchen Manual Cheese Grater with Handle Vegetable Slicer Nuts Grinder 3 Replaceable Drum Blades and Strong Suction Base Free Cleaning Brush

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