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amy's chicken nachos (electronic pressure cooker)

(2 ratings)
shutterbugtn avatar
Blue Ribbon Recipe by
Amy Smith
@shutterbugtn
Mount Juliet, TN

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 versatile and can be used in other dishes, too. I have used it on salads and rice and in tacos and burritos.

Blue Ribbon Recipe

We love the cooking method and ease of an electric pressure cooker. It makes the chicken juicy and tender. The chicken really absorbs all the flavor of the salsas and taco seasoning. Add your favorite toppings and you have delicious chicken nachos.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 25 Min
method Pressure Cooker/Instant Pot

Ingredients For amy's chicken nachos (electronic pressure cooker)

  • 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

How To Make amy's chicken nachos (electronic pressure cooker)

  • 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.
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