Damn Delicious

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Instant Pot Chicken Nachos Posted: 28 Aug 2021 09:00 PM PDT Need to whip up the BEST EVER nachos for a crowd with minimal effort? THIS IS IT! Fully loaded and so so good. This is one of my favorite Damn Delicious recipes for a few reasons. For starters, it’s nachos. And who doesn’t love a giant sheet pan of cheesy, fully loaded nachos? The answer to that is no one. Secondly, this recipe is so easy. Too easy, really. There’s no searing, no browning. Nope. You dump, you set, you go. And my last reason is the leftover chicken. The recipe only requires 2 cups of the shredded chicken so the rest is saved for later use, meaning for tacos, quesadillas, burrito bowls. You name it. I mean, the leftovers may be the best part, really. When ready to serve, load up with your favorite toppings. A blend of cheeses if you wish, pickled jalapenos, beans, more salsa…it will be utterly fantastic no matter what you choose. And if you’re not into the chicken breast + thigh combo here, sub in your desired chicken (all breasts or all thighs). It is ALL GOOD. Instant Pot Chicken Nachos Yield: 8 servings prep time: 20 minutes cook time: 1 hour total time: 1 hour 20 minutes Need to whip up the BEST EVER nachos for a crowd with minimal effort? THIS IS IT! Fully loaded and so so good. Print Recipe appetizer Instant Pot Chicken Nachos 20 minutes1 hour Chungah Rhee Ingredients: 2 boneless, skinless chicken breasts 4 boneless, skinless chicken thighs 1 cup salsa, homemade or store-bought 1/2 cup chicken stock 1 teaspoon chili powder 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper, to taste 12 ounces tortilla chips 3/4 cup pico de gallo, homemade or store-bought 2 cups shredded cheddar cheese 1 cup guacamole 1/2 cup sour cream 2 tablespoons chopped fresh cilantro leaves Directions: Add chicken, salsa, chicken stock, chili powder and cumin to a 6-qt Instant Pot® and gently toss to combine; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Remove chicken from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place tortilla chips in a single layer onto the prepared baking sheet. Top with 2 cups shredded chicken (reserve remaining chicken for later use), pico de gallo and cheese. Place into oven and bake until heated through and the cheeses have melted, about 10-12 minutes. Serve immediately, topped with guacamole, sour cream and cilantro. Did you Make This Recipe? Tag @damn_delicious on Instagram and hashtag it #damndelicious. The post Instant Pot Chicken Nachos appeared first on Damn Delicious.

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