This Instant Pot Chicken Nachos recipe is a total crowd-pleaser that requires minimal effort but delivers maximum flavor. It’s one of those dishes that’s perfect for parties, game days, or even just a fun dinner with the family. The beauty of it lies in how simple and quick it is to make, and the end result is incredibly satisfying.

Why You’ll Love These Nachos:

1. Minimal Effort, Maximum Flavor: Everything comes together in the Instant Pot with just a few ingredients, and you don’t need to worry about browning or searing anything. Just toss everything in, set it, and let it work its magic.
2. Leftover Chicken Bonus: The recipe calls for just 2 cups of shredded chicken, but you’re left with plenty more! Use the extra for tacos, quesadillas, or burrito bowls the next day—perfect for meal prep or quick meals later in the week.
3. Customizable Toppings: Whether you like your nachos loaded with cheese, fresh pico de gallo, guacamole, or a dash of sour cream, you can tailor them to your exact tastes. There’s no wrong way to make these nachos!
4. Easy to Make for a Crowd: This recipe is perfect when you need to feed a group of people without spending hours in the kitchen. Just bake the nachos in a large sheet pan, and they’re ready to serve in no time.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 boneless, skinless chicken thighs
  (You can use all breasts or all thighs, depending on your preference)
• 1 cup salsa
  (Use homemade salsa or store-bought—either works great)
• ½ cup chicken stock
  (Adds flavor and moisture to the chicken)
• 1 teaspoon chili powder
  (Gives the chicken a little kick)
• ½ teaspoon ground cumin
  (For an earthy, smoky depth of flavor)
• Kosher salt and freshly ground black pepper
  (To season the chicken to your liking)
• 12 ounces tortilla chips
  (The base of your nachos)
• ¾ cup pico de gallo
  (Fresh salsa, homemade or store-bought)
• 2 cups shredded cheddar cheese
  (For that gooey, melty goodness)
• 1 cup guacamole
  (For that creamy, fresh topping)
• ½ cup sour cream
  (Optional, but adds a nice tang)
• 2 tablespoons chopped fresh cilantro leaves
  (For a fresh, herbal finish)

Instructions:

1. Cook the Chicken in the Instant Pot:
   Start by adding the chicken breasts and thighs, salsa, chicken stock, chili powder, and cumin into the Instant Pot. Toss everything together so the chicken is well-coated in the spices and salsa. Season with salt and pepper to taste. Set the Instant Pot to manual, adjust the pressure to high, and set the timer for 10 minutes. Once the cooking time is up, carefully quick-release the pressure according to the manufacturer’s instructions.
2. Shred the Chicken:
   Remove the chicken from the Instant Pot and use two forks to shred it into bite-sized pieces. Don’t forget to taste and season with a little more salt and pepper if needed. Set aside.
3. Prepare the Baking Sheet:
   Preheat your oven to 400°F (200°C). Lightly oil a large baking sheet or spray it with nonstick cooking spray to prevent the nachos from sticking.
4. Assemble the Nachos:
   Lay the tortilla chips in a single layer on the prepared baking sheet. Top them with 2 cups of the shredded chicken (reserve the rest of the chicken for another meal), pico de gallo, and shredded cheddar cheese. You can also add some extra beans, jalapenos, or any other toppings you like at this point.
5. Bake the Nachos:
   Place the baking sheet in the oven and bake for about 10-12 minutes or until the cheese is melted and bubbly, and everything is heated through.
6. Top and Serve:
   Once out of the oven, serve the nachos immediately. Add your favorite toppings like guacamole, sour cream, and fresh cilantro for a burst of flavor. You can also squeeze a little lime juice over them if you like some extra zest.

Tips for Success:

• Toppings: Feel free to get creative with your nacho toppings. Try adding black beans, pickled jalapenos, olives, or even some shredded lettuce for crunch.
• Chicken Variations: If you prefer all breasts or all thighs, feel free to swap out the mix. Both options will work great, but using a combination gives you the best of both worlds—tender, juicy thighs and lean, flavorful breasts.
• Making it Spicy: Want a little extra heat? Toss in some extra chili powder, or throw a few sliced jalapenos into the Instant Pot when cooking the chicken. You could also add some hot sauce when serving.

Why This Recipe Works:

The Instant Pot does all the hard work for you, making the chicken tender and flavorful in a fraction of the time compared to traditional methods. The result is juicy, perfectly seasoned chicken that pairs perfectly with the crispy tortilla chips and melted cheese. It’s a simple, no-fuss recipe that guarantees a crowd favorite. Whether you’re making them for a party, a weeknight dinner, or just because, these chicken nachos are sure to be a hit!