If you’ve ever stood in front of an open fridge at 5:45 PM wondering what to slop together while your brain is already halfway on the sofa, well, hi. You’re my people. That was me last Tuesday. I don’t wanna get dramatic, but my family gets rowdy for nacho night, especially these Instant Pot Chicken Nachos. The first time I made them, my youngest declared them “ten outta ten, would eat again”—which, frankly, is the kind of feedback I crave. Also, confession: last time I forgot to buy chips and had to borrow some from my neighbor (thanks, Tammy). Anyway, I honestly make these when I’m juggling life and just want something fun, tasty, and hands-off.
Why I Keep Coming Back to This Recipe
I make this on days when I’m craving something cheesy but don’t want a pile of dishes. My family goes absolutely wild for them—especially when they see that huge, chaotic pile of toppings. And yes, I know you could just toss chicken in a pan, but the Instant Pot does the heavy lifting, while I, er, “supervise” from the kitchen stool. Honestly, there was a time I stressed about perfectly shredding the chicken, but now I just grab two forks and go wild (it does end up everywhere, but nobody complains!).
What Goes In My (Maybe Yours Too) Chicken Nachos
- 1 pound boneless, skinless chicken breasts (I sometimes use thighs when they’re on sale—they’re juicier, but breast meat is handy for meal prep)
- 1 cup salsa (my grandmother’s brand loyalty was strong, but literally any salsa you like works)
- 1/2 cup chicken broth (or water—no biggie if you’re out, just adds a bit more flavor)
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste (I eyeball it… probably a good big pinch of each)
- 8 oz tortilla chips (seriously, whatever brand or shape)
- 1 1/2 cups shredded cheddar cheese (sometimes I mix in Monterey Jack for kicks)
- 1 (15-oz) can black beans, drained and rinsed (if I have them… sometimes I just skip or sub pintos)
- Your favorite nacho toppings: chopped tomato, sliced jalapenos, guacamole, sour cream, chopped green onion (basically whatever’s about to go bad in my fridge)
How I Actually Do It (With Occasional Chaos)
- Pop your chicken breasts into the Instant Pot. Dump in your salsa, chicken broth, chili powder, cumin, garlic powder, onion powder, salt, and pepper—don’t bother with stirring, it all works out.
- Lock the lid, set the Instant Pot to Pressure Cook (High) for 10 minutes. (Sometimes I forget to check the vent is sealed and wonder why it’s still “preheating” ten minutes later!)
- Once done, let the pressure naturally release for 5 minutes (I use this time to shred cheese—or snack on some “quality control” chips, let’s be honest), then finish with a quick release. Watch out for the steam!
- Fish out the chicken onto a plate and shred it with two forks (I said this before: don’t fuss about perfect shreds. Just get it roughly pulled apart).
- Return shredded chicken to the sauce in the pot, then stir in the black beans. It might look a bit soupy, but the chips soak it up just right. If it seems really wet, turn on sauté for a few minutes to reduce the liquid a bit.
- Spread a, uh, generous layer of chips on a big sheet pan or oven-safe platter. (Frankly, I use whatever’s clean, and I’ve used a pizza pan once—worked great!)
- Spoon that glorious chicken and bean mixture over your chips, then sprinkle with cheese. Pop under the broiler for 2-3 minutes until melty and bubbling. Careful, these scorch real fast—ask me how I know.
- Toss on your toppings—tomatoes, jalapenos, a blob of guac, sour cream, heaps of green onion. Go with the flow. I pile on whatever’s handy.
- Scoop, share, and watch them disappear. This is where I usually lose track of conversation because I’m busy “testing” just one more chip.
Stuff I Learned the Hard Way (So You Don’t Have To)
- If you’re tempted to skip the broiling, don’t! The melty cheese is worth the extra dish.
- The salsa really changes the flavor—mild, smoky, or spicy—so pick your favorite.
- This tastes even better the next day, but honestly, that rarely happens around here.
- Ripping up chicken with your hands works too, but it’s messy (and hot—let it cool a sec first!).
Variations I’ve Tried (and, Uh, One I Wouldn’t Again)
- I swapped the beans for corn once—pretty darn good.
- Used pepper jack cheese for zing, though not everyone was a fan.
- One time I tried BBQ sauce instead of salsa and, well, let’s say the kids didn’t ask for that version again…
What If I Don’t Have… Instant Pot, Sheet Pan, Etc?
No Instant Pot? You can simmer the chicken and salsa on the stove for 25-ish minutes, then shred. For the broiler, I once just used my toaster oven in batches. Not elegant, but nachos are forgiving. Don’t sweat it.
How Long Will It Last? (Spoiler: Not Long)
Technically, you can pile leftover chicken in the fridge for up to 3 days (in an airtight container, blah blah). But, truthfully, it’s usually gone in 24 hours here and almost never makes it to the freezer. Nachos just don’t have that kind of willpower.
How We Like to Serve (But You Do You)
We put our nachos right in the middle of the table and let everyone have at it. It started as a “family-style” thing, but now it’s just tradition. Sometimes we eat them straight from the pan—no shame.
Things I’ve Messed Up (So You Don’t Have To)
- I once rushed the natural release and, whoops, tough chicken. Give it that 5 minutes. Seriously.
- Don’t layer your chips too thick or the bottom gets soggy. Learned that one the messy way.
- I tried using a blender to shred the chicken once (don’t ask why), and ended up with chicken mush. Two forks work best.
FAQ—Real (and Sometimes Odd) Questions
- Can I use rotisserie chicken instead? Yep, just warm it in salsa and spices on the stove, then follow the rest. Easy peasy.
- Is it spicy? Only as much as your salsa is. My youngest freaks if I go too hot—so, taste before dumping in your whole jar.
- Can I make this vegetarian? Actually, yeah! Swap in jackfruit (if you’re feeling fancy) or just load up with more beans and corn.
- What do I do if my nachos are soggy? Try to serve right after broiling, and don’t overload with liquid. Sometimes I drain off a bit from the chicken mix before topping chips. (Also, embrace a bit of mess. It’s nachos!)
- Do you ever add weird toppings? Occasionally—a little pickled red onion or crumbled feta is fun, but not everyone at my table is on board. Live a little!
Ingredients
- 1 pound boneless, skinless chicken breasts (I sometimes use thighs when they’re on sale—they’re juicier, but breast meat is handy for meal prep)
- 1 cup salsa (my grandmother’s brand loyalty was strong, but literally any salsa you like works)
- 1/2 cup chicken broth (or water—no biggie if you’re out, just adds a bit more flavor)
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste (I eyeball it… probably a good big pinch of each)
- 8 oz tortilla chips (seriously, whatever brand or shape)
- 1 1/2 cups shredded cheddar cheese (sometimes I mix in Monterey Jack for kicks)
- 1 (15-oz) can black beans, drained and rinsed (if I have them… sometimes I just skip or sub pintos)
- Your favorite nacho toppings: chopped tomato, sliced jalapenos, guacamole, sour cream, chopped green onion (basically whatever’s about to go bad in my fridge)
Instructions
-
1Pop your chicken breasts into the Instant Pot. Dump in your salsa, chicken broth, chili powder, cumin, garlic powder, onion powder, salt, and pepper—don’t bother with stirring, it all works out.
-
2Lock the lid, set the Instant Pot to Pressure Cook (High) for 10 minutes. (Sometimes I forget to check the vent is sealed and wonder why it’s still “preheating” ten minutes later!)
-
3Once done, let the pressure naturally release for 5 minutes (I use this time to shred cheese—or snack on some “quality control” chips, let’s be honest), then finish with a quick release. Watch out for the steam!
-
4Fish out the chicken onto a plate and shred it with two forks (I said this before: don’t fuss about perfect shreds. Just get it roughly pulled apart).
-
5Return shredded chicken to the sauce in the pot, then stir in the black beans. It might look a bit soupy, but the chips soak it up just right. If it seems really wet, turn on sauté for a few minutes to reduce the liquid a bit.
-
6Spread a, uh, generous layer of chips on a big sheet pan or oven-safe platter. (Frankly, I use whatever’s clean, and I’ve used a pizza pan once—worked great!)
-
7Spoon that glorious chicken and bean mixture over your chips, then sprinkle with cheese. Pop under the broiler for 2-3 minutes until melty and bubbling. Careful, these scorch real fast—ask me how I know.
-
8Toss on your toppings—tomatoes, jalapenos, a blob of guac, sour cream, heaps of green onion. Go with the flow. I pile on whatever’s handy.
-
9Scoop, share, and watch them disappear. This is where I usually lose track of conversation because I’m busy “testing” just one more chip.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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