Amy's Chicken Nachos (Electronic Pressure Cooker)

Amy Smith

By
@shutterbugtn

I place all the ingredients in individual bowls and let everyone top their nachos themselves. I set out the shredded nacho chicken, tortilla chips, chopped green onions, chopped cilantro, black beans, shredded cheddar cheese, and sour cream.

If you would like it spicier, use a medium or hot salsa.

This chicken is very versatile and can be used in other dishes as well. I have had success using it on salads, in tacos, in burritos, and on rice.


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Rating:

Comments:

Serves:

6

Prep:

10 Min

Cook:

25 Min

Method:

Pressure Cooker

Blue Ribbon Recipe

Notes from the Test Kitchen:
I love the cooking method and ease of this the handy, dandy, electric pressure cooker. It makes the chicken so juicy and tender. The chicken really absorbs all the flavor goodness from the salsas and taco seasoning. These chicken nachos are delicious! Can't wait to try the chicken in some burritos next.

Ingredients

1/2 c
Herdez salsa verde (mild)
1/2 c
mild red salsa
1 pkg
taco seasoning mix
1 1/2 lb
boneless, skinless chicken thighs

Directions Step-By-Step

1
Turn on the sauté function on the Instant Pot. Press the adjust button to select "more". Add oil to pot. When hot, add the chicken thighs. Cook chicken until the chicken starts to brown nicely.
2
Combine both salsas and the taco seasoning packet in a bowl. Stir to combine. Add to the pot with the chicken. Stir.
3
Place lid on the Instant Pot and set vent to sealing. Select the poultry button and adjust the time to 15 minutes. When the Instant Pot is finished, let the pressure release naturally.
4
When the lid is unlocked, open the instant pot. Shred the chicken. Serve with tortilla chips. Top with sour cream, shredded cheese, black beans, diced green onions, and chopped cilantro to taste.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Carb