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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!

Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 8

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

  1. Oil the bottom of your instant pot to prevent sticking.

  2. 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.

  3. 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.

  4. 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!

  5. 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.