Instant Pot Chicken Nachos: Easy Recipe for a Quick Meal

Instant Pot Chicken Nachos: Get ready to ditch the takeout menu because I’m about to share a recipe that will revolutionize your weeknight dinners! Imagine perfectly seasoned, tender chicken, piled high on crispy tortilla chips, smothered in melted cheese, and topped with all your favorite fixings. Sounds amazing, right?

Nachos, in their simplest form, have a surprisingly rich history. They originated in Piedras Negras, Mexico, just across the border from Eagle Pass, Texas, in 1943. A group of U.S. military wives were visiting the restaurant when the chef, Ignacio “Nacho” Anaya, improvised a dish using what he had on hand: tortilla chips, cheese, and jalapeños. And thus, a legend was born! Over the years, nachos have evolved into a customizable culinary canvas, enjoyed worldwide.

What’s not to love about nachos? They’re incredibly versatile, satisfying, and perfect for sharing (or not!). The combination of crunchy chips, savory toppings, and gooey cheese is simply irresistible. But let’s be honest, sometimes we crave that deliciousness without the fuss. That’s where the Instant Pot comes in! This Instant Pot Chicken Nachos recipe streamlines the process, delivering maximum flavor with minimal effort. The Instant Pot makes the chicken incredibly moist and flavorful, cutting down on cooking time significantly. So, say goodbye to long hours in the kitchen and hello to a quick, easy, and utterly delicious meal that the whole family will adore!

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 packet (1 ounce) taco seasoning
• 1 cup chicken broth
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin
• Salt and pepper to taste
• Tortilla chips, for serving
• Shredded cheddar cheese, for serving
• Shredded Monterey Jack cheese, for serving
• Toppings of your choice: sour cream, guacamole, salsa, jalapenos, black olives, green onions, cilantro

Preparing the Chicken:

Alright, let’s get started! First, we need to get our chicken ready for the Instant Pot. This is the easiest part, I promise!

1. Season the Chicken: Place the chicken breasts in the Instant Pot. Sprinkle the taco seasoning, garlic powder, onion powder, cumin, salt, and pepper evenly over the chicken. Don’t be shy with the seasoning; it’s what gives the chicken that delicious nacho flavor!
2. Add Liquids: Pour the chicken broth and diced tomatoes and green chilies over the chicken. Make sure the chicken is mostly submerged in the liquid. This will help it cook evenly and prevent it from drying out.

Cooking the Chicken in the Instant Pot:

Now for the magic! The Instant Pot is going to do all the hard work for us. Get ready for some tender, flavorful chicken.

1. Pressure Cook: Secure the lid on the Instant Pot and make sure the valve is set to sealing. Select the “Manual” or “Pressure Cook” setting and set the timer for 12 minutes. If your chicken breasts are particularly thick (over 1 inch), you might want to add a couple of minutes to the cooking time.
2. Natural Pressure Release: Once the cooking time is up, let the Instant Pot naturally pressure release for 10 minutes. This means you don’t touch the valve; just let the pressure release on its own. After 10 minutes, carefully release any remaining pressure by moving the valve to the venting position. Be careful of the steam!
3. Shred the Chicken: Once the pressure is completely released and the lid is unlocked, carefully remove the chicken breasts from the Instant Pot and place them in a large bowl. Use two forks to shred the chicken. It should be very tender and easy to shred.
4. Mix with Sauce: Pour about half of the liquid from the Instant Pot over the shredded chicken. This will keep the chicken moist and flavorful. You can add more liquid if you prefer a saucier chicken mixture.

Assembling the Nachos:

This is where the fun begins! Get creative with your nacho assembly. There’s no right or wrong way to do it, so just pile on your favorite toppings.

1. Prepare the Base: Spread a layer of tortilla chips on a large platter or baking sheet. Make sure the chips are arranged in a single layer so they can all get covered with toppings.
2. Add Cheese: Sprinkle a generous amount of shredded cheddar cheese and Monterey Jack cheese over the tortilla chips. Don’t skimp on the cheese! It’s what makes nachos so irresistible.
3. Add Chicken: Spoon the shredded chicken mixture evenly over the cheese-covered chips. Try to distribute the chicken so that every chip gets a little bit of chicken.
4. Bake (Optional): If you want the cheese to be extra melty, you can bake the nachos in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until the cheese is melted and bubbly. You can also microwave the nachos for a shorter amount of time, but be careful not to burn the chips.
5. Add Toppings: Now for the best part! Add your favorite nacho toppings. Some popular choices include sour cream, guacamole, salsa, jalapenos, black olives, green onions, and cilantro. Get creative and add whatever you like!

Tips and Variations:

Want to customize your Instant Pot Chicken Nachos? Here are a few ideas:

• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the chicken mixture for extra heat.
• Use different beans: Add a can of drained and rinsed black beans or pinto beans to the chicken mixture for added protein and fiber.
• Add corn: Mix in a can of drained sweet corn for a touch of sweetness and texture.
• Make it vegetarian: Substitute the chicken with black beans, lentils, or crumbled tofu.
• Use different cheeses: Experiment with different types of cheese, such as pepper jack, queso fresco, or cotija cheese.
• Grill the chicken: If you prefer grilled chicken, you can grill the chicken breasts before shredding them and adding them to the nachos.
• Slow Cooker Option: If you don’t have an Instant Pot, you can also make this recipe in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Serving Suggestions:

These Instant Pot Chicken Nachos are perfect for a party, game day, or a casual weeknight dinner. Serve them immediately while the cheese is melted and the chips are crispy.

• Serve with a side of salsa: Offer a variety of salsas, such as mild, medium, and hot, so everyone can customize their nachos to their liking.
• Serve with guacamole: Homemade guacamole is always a crowd-pleaser.
• Serve with sour cream: A dollop of sour cream adds a cool and creamy touch to the nachos.
• Serve with jalapenos: For those who like a little heat, offer sliced jalapenos on the side.
• Make it a meal: Serve the nachos with a side salad or a bowl of soup for a complete meal.

Storage Instructions:

If you have any leftover nachos (which is unlikely!), store them in an airtight container in the refrigerator. The chips will likely get soggy, but you can reheat them in the oven or microwave to crisp them up a bit. The chicken mixture can be stored separately in an airtight container in the refrigerator for up to 3 days.

Detailed Topping Ideas:

Let’s dive deeper into some fantastic topping ideas to elevate your Instant Pot Chicken Nachos from good to absolutely amazing! Remember, the key is to have a variety of flavors and textures to create a truly satisfying experience.

Fresh and Zesty Toppings:

• Pico de Gallo: This fresh salsa is a must-have! The combination of diced tomatoes, onions, cilantro, jalapenos, and lime juice adds a burst of flavor and freshness.
• Mango Salsa: For a sweeter and more tropical twist, try mango salsa. The sweetness of the mango complements the savory chicken and cheese perfectly.
• Avocado Crema: A smoother and creamier alternative to guacamole. Simply blend avocado with sour cream, lime juice, and a pinch of salt.
• Lime Wedges: A squeeze of fresh lime juice brightens up all the flavors and adds a zesty touch.

Savory and Spicy Toppings:

• Pickled Jalapenos: These add a tangy and spicy kick. You can find them pre-sliced in jars at most grocery stores.
• Fresh Jalapenos: If you prefer a more intense heat, use fresh jalapenos. Slice them thinly and add them sparingly, as they can be quite spicy.
• Chipotle Peppers in Adobo Sauce: These smoky and spicy peppers add a depth of flavor that’s hard to resist. Chop them finely and add them to the nachos or mix them into the sour cream.
• Black Olives: These add a salty and briny flavor that complements the other toppings.

Creamy and Cheesy Toppings:

• Queso Fresco: This crumbly Mexican cheese adds a salty and slightly tangy flavor.
• Cotija Cheese: Another crumbly Mexican cheese, cotija is saltier and harder than queso fresco.
• Nacho Cheese Sauce: For a classic nacho experience, drizzle some warm nacho cheese sauce over the chips.
• Sour Cream: A dollop of sour cream adds a cool and creamy touch that balances the heat of the spices.

Other Delicious Toppings:

• Green Onions: These add a mild onion flavor and a pop of color.
• Cilantro: Fresh cilantro adds a bright and herbaceous flavor.

  Conclusion:

  So, there you have it! These Instant Pot Chicken Nachos are truly a game-changer for busy weeknights, impromptu gatherings, or even just a satisfying solo meal. I know I’ve said it before, but the sheer speed and ease of this recipe are what make it a must-try. Forget slaving over a hot stove for hours; with the Instant Pot, you’re looking at tender, flavorful chicken ready to be piled high on crispy tortilla chips in a fraction of the time. And let’s be honest, who can resist a mountain of cheesy, savory nachos?

  But the real magic lies in the flavor. The combination of the perfectly seasoned chicken, the creamy melted cheese, and all your favorite toppings creates a symphony of textures and tastes that will have everyone reaching for more. It’s the kind of dish that’s both comforting and exciting, familiar yet uniquely delicious. It’s a guaranteed crowd-pleaser, and I’m confident it will become a staple in your recipe rotation, just like it has in mine.

  Why are these Instant Pot Chicken Nachos a must-try? Because they’re quick, easy, incredibly flavorful, and endlessly customizable! What more could you ask for?

  Now, let’s talk serving suggestions and variations. While these nachos are fantastic as is, feel free to get creative and tailor them to your own preferences. For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning or use a hotter salsa. If you’re a fan of black beans, toss them in with the chicken during the cooking process. Corn, diced bell peppers, or even some grilled pineapple can also add a burst of freshness and flavor.

  For serving, I love to arrange the nachos on a large platter and let everyone dig in family-style. But you can also portion them out into individual bowls for a more controlled serving size (although, let’s be real, who’s counting calories when nachos are involved?). Don’t forget the essential toppings! Sour cream, guacamole, pico de gallo, jalapenos, and a sprinkle of fresh cilantro are all fantastic additions. And if you’re feeling extra fancy, you can even drizzle on some queso or a homemade chipotle mayo.

  Consider these variations to elevate your nacho game:

  Serving Suggestions and Variations:

  • Spicy Kick: Add cayenne pepper or use hot salsa.
  • Black Bean Boost: Toss in black beans with the chicken.
  • Fresh Veggies: Add corn, diced bell peppers, or grilled pineapple.
  • Topping Bar: Offer sour cream, guacamole, pico de gallo, jalapenos, and cilantro.
  • Gourmet Drizzle: Drizzle with queso or chipotle mayo.

  Ultimately, the best part about these Instant Pot Chicken Nachos is that they’re completely adaptable to your own tastes and preferences. So don’t be afraid to experiment and have fun with it!

  I truly believe that this recipe is a winner, and I’m so excited for you to try it. I’ve poured my heart into perfecting it, and I’m confident that you’ll love it as much as I do. So, grab your Instant Pot, gather your ingredients, and get ready to create a nacho masterpiece!

  And most importantly, I want to hear about your experience! Did you try the recipe? What variations did you make? What toppings did you use? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy nacho-ing! I hope you enjoy this Instant Pot Chicken Nachos recipe as much as I do!

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  Instant Pot Chicken Nachos: Easy Recipe for a Quick Meal

  Quick and easy Instant Pot Chicken Nachos! Tender, flavorful shredded chicken cooked with taco seasoning, piled on tortilla chips with cheese and toppings. Perfect for game day or weeknights!

  Category: Dinner

  Yield: 6-8 servings

  Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 1 packet (1 ounce) taco seasoning
  • 1 cup chicken broth
  • 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin
  • Salt and pepper to taste
  • Tortilla chips, for serving
  • Shredded cheddar cheese, for serving
  • Shredded Monterey Jack cheese, for serving
  • Toppings of your choice: sour cream, guacamole, salsa, jalapenos, black olives, green onions, cilantro

  Instructions

  1. Season the Chicken: Place the chicken breasts in the Instant Pot. Sprinkle the taco seasoning, garlic powder, onion powder, cumin, salt, and pepper evenly over the chicken.
  2. Add Liquids: Pour the chicken broth and diced tomatoes and green chilies over the chicken.
  3. Pressure Cook: Secure the lid on the Instant Pot and make sure the valve is set to sealing. Select the “Manual” or “Pressure Cook” setting and set the timer for 12 minutes.
  4. Natural Pressure Release: Once the cooking time is up, let the Instant Pot naturally pressure release for 10 minutes. After 10 minutes, carefully release any remaining pressure by moving the valve to the venting position.
  5. Shred the Chicken: Once the pressure is completely released and the lid is unlocked, carefully remove the chicken breasts from the Instant Pot and place them in a large bowl. Use two forks to shred the chicken.
  6. Mix with Sauce: Pour about half of the liquid from the Instant Pot over the shredded chicken.
  7. Prepare the Base: Spread a layer of tortilla chips on a large platter or baking sheet.
  8. Add Cheese: Sprinkle a generous amount of shredded cheddar cheese and Monterey Jack cheese over the tortilla chips.
  9. Add Chicken: Spoon the shredded chicken mixture evenly over the cheese-covered chips.
  10. Bake (Optional): If you want the cheese to be extra melty, you can bake the nachos in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until the cheese is melted and bubbly. You can also microwave the nachos for a shorter amount of time, but be careful not to burn the chips.
  11. Add Toppings: Add your favorite nacho toppings. Some popular choices include sour cream, guacamole, salsa, jalapenos, black olives, and cilantro.

  Notes

  • Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the chicken mixture for extra heat.
  • Use different beans: Add a can of drained and rinsed black beans or pinto beans to the chicken mixture for added protein and fiber.
  • Add corn: Mix in a can of drained sweet corn for a touch of sweetness and texture.
  • Make it vegetarian: Substitute the chicken with black beans, lentils, or crumbled tofu.
  • Use different cheeses: Experiment with different types of cheese, such as pepper jack, queso fresco, or cotija cheese.
  • Grill the chicken: If you prefer grilled chicken, you can grill the chicken breasts before shredding them and adding them to the nachos.
  • Slow Cooker Option: If you don’t have an Instant Pot, you can also make this recipe in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  • Detailed Topping Ideas: Pico de Gallo, Mango Salsa, Avocado Crema, Lime Wedges, Pickled Jalapenos, Fresh Jalapenos, Chipotle Peppers in Adobo Sauce, Black Olives, Queso Fresco, Cotija Cheese, Nacho Cheese Sauce, Sour Cream, Green Onions, Cilantro.