Looking for a quick weeknight meal that satisfies the whole family? These Instant Pot Chicken Nachos are not only easy to prepare but also packed with flavor, making them the perfect choice for game day snacks or a cozy dinner. With tender, shredded chicken and a cheesy topping, you can customize them with your favorite nacho toppings.
Ingredients
Scale:
1 lb boneless, skinless chicken breasts
1 cup chicken broth
1 tablespoon taco seasoning
1 teaspoon salt
1 teaspoon pepper
1 bag (10 oz) tortilla chips
2 cups shredded cheddar cheese
1 cup black beans, drained and rinsed
1 jalapeño, sliced (optional for spice)
1 cup diced tomatoes (fresh or canned)
1/2 cup sliced green onions
1/2 cup sour cream (for serving)
1 cup guacamole (for serving)
Fresh cilantro, chopped (for garnish)
Instructions
Place the chicken breasts in the Instant Pot and season with taco seasoning, salt, and pepper. Pour in the chicken broth, ensuring the chicken is fully submerged. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
Once the cooking time is complete, carefully do a quick release by turning the valve to venting. Remove the chicken and shred it using a fork or two forks. Set aside.
On a large baking sheet, spread out the tortilla chips in an even layer. Top the chips generously with the shredded chicken, black beans, and diced tomatoes. Add the sliced jalapeños if desired.
Generously sprinkle the shredded cheddar cheese over the top of the nachos.
Preheat your oven to 350°F (175°C). Place the baking sheet in the oven and bake for about 10 minutes, or until the cheese is bubbly and golden brown.
Remove the nachos from the oven and garnish them with green onions and chopped cilantro. Serve immediately with dollops of sour cream and guacamole on the side.
