It’s that time of the year where it is so insanely hot here in Phoenix. The last thing I want to do is turn the oven on in the evenings. I remember growing up my mum would say don’t use the oven in the summer, it’ll heat up the house. Pretty sure I was secretly rolling my eyes thinking to myself “what’s the big deal”. Well sorry about that mum, because I get it now. Every time I use the oven I feel like my house gets ten degrees warmer. I have to crank my air conditioning down to compensate and it’s just kind of ridiculous. Thank god for crock pots and instant pots.
I made these chicken nachos a few weeks back in the instant pot and they were such a hit, I couldn’t wait to make them again. They take hardly any time at all and the best part is you only need one pot. My favorite meals are the ones that require little clean up afterwards haha. The last thing I want to do after cooking is then do the dishes. This is the Instant Pot 
I had leftovers from this recipe so I also ended up making breakfast tacos out of it the next day. Let me tell you, it might be my new favorite thing to eat for breakfast, they were so good! Feel free to use whatever salsa you want, depending on how spicy you like your food. Theo is a giant wimp when it comes to spicy food (not that Jord and I are really much better), so I use mild salsa in this recipe.
Instant Pot Chicken Nachos
These chicken nachos come together so quickly and can be as spicy or as mild as you want. You only need a few ingredients to make them and they are so flavorful!
Ingredients
- 2 chicken breasts
- 12 oz salsa
- 1 C diced zucchini
- ½ C diced white onion
- 1 C frozen corn
- 1 can black beans drained
- Tortilla chips I used Trader Joe’s brand
- 1 T avocado oil
Instructions
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Oil the bottom of your instant pot to prevent sticking.
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Add half of the salsa to the pot first, followed by the chicken and then the rest of the salsa and the beans and veggies.
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Close the instant pot and make sure the lid is on the "sealing" position. Press manual and set the time for 18 minutes. It will take a few minutes to bring the pot to pressure before the 18 minute cook time begins.
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When the cook time is up, you can either let the pressure release naturally or you can release it manually, being careful not to burn yourself with the steam!
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Take the chicken breasts out of the pot to shred. Add back to the instant pot and mix everything together. Serve over tortilla chips, add to tortillas to make tacos, or add to some greens for a yummy salad!
Recipe Notes
- If your chicken breasts are larger, increase the time by a few minutes.
- If you are using the crockpot, add all of the ingredients and set the cook time for 6 hours.
