Instant Pot Chicken Nachos Recipe

Cooking Directions

• STEP 1.Place chicken breasts in the Instant Pot and season with salt, pepper, and cumin.
• STEP 2.Pour salsa over the chicken and add chicken broth.
• STEP 3.Close the lid and set the Instant Pot to Manual mode for 15 minutes.
• STEP 4.Once the cooking time is up, do a quick release of the pressure and remove the chicken from the Instant Pot.
• STEP 5.Shred the chicken using two forks and set aside.
• STEP 6.Preheat the oven to 400°F (200°C).
• STEP 7.Spread a layer of tortilla chips on a baking sheet.
• STEP 8.Top the chips with the shredded chicken, followed by shredded cheese, jalapenos, and any other desired toppings.
• STEP 9.Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly.
• STEP 10.Remove from the oven and garnish with fresh cilantro and diced tomatoes.
• STEP 11.Serve immediately and enjoy!

Cooking Tips

• You can use any type of salsa you prefer, such as mild, medium, or spicy.
• Feel free to customize the toppings to your liking, such as adding diced onions, black olives, or sour cream.
• If you prefer a spicier kick, add some hot sauce or crushed red pepper flakes to the shredded chicken before baking.
• Leftover chicken nachos can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the nachos on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.

Storage and Serving

• Serve the Instant Pot chicken nachos as an appetizer or snack at parties, game nights, or gatherings.
• You can also serve them as a main dish with a side of guacamole, salsa, and sour cream.
• For a complete meal, serve the nachos with a side of Mexican rice and refried beans.
• Garnish with fresh cilantro, diced tomatoes, and sliced jalapenos for added flavor and presentation.