Instant Pot Chicken Nachos
Craving a flavor explosion? These Instant Pot Chicken Nachos deliver the ultimate blend of Mexican zest and smoky BBQ goodness! This easy chicken nachos recipe is ready in just 45 minutes, making it the perfect quick dinner for busy weeknights. Get ready to enjoy high-protein nachos that will become a new family favorite!
Dietary Information
Servings:
- 1
Combine the chicken and BBQ rub in a bowl and set it aside.
- 2
Add broth to Instant Pot insert. Add chicken in, pushing chicken down as much as possible under the liquid.
- 3
Cover and seal your pot. Select Pressure Cook/Manual on high pressure for 15 minutes.
- 4
Allow for a natural pressure release of 10 minutes, then perform a quick pressure release.
- 5
Remove chicken from your Instant Pot and set onto a plate or bowl. Shred your chicken.
- 6
Remove liquid from Instant Pot and add chicken back in. Next, add about half a cup of the cooking liquid with 1 cup of BBQ sauce (or more, to your taste) and stir it all together.
- 7
Preheat the oven to fan assisted 180C / 200C/ 400 F / gas 6 if using grill.
- 8
Spread half the tortilla chips on the baking sheet so they form an even flat layer.
- 9
Top with half the chicken, cheese and tomatoes.
- 10
Repeat these layers until you’ve used all your ingredients.
- 11
Bake for 7-8 minutes, or until the cheese is nice and bubbly.
- 12
Remove the nachos from the oven and finish with chopped cilantro, sour cream, green onions and jalapenos.
| Nutrient | Amount |
|---|---|
| Calories | 267 kcal |
| Protein | 15 g |
| Fat | 13 g |
| Sodium | 355 mg |
| Fiber | 2 g |
| Sugar | 4 g |
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