Instant Pot Chicken Nachos

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Folks, making these BBQ Chicken Nachos is really easy! And using one of my favorite kitchen gadgets, the Instant Pot, to make this Chicken Nachos Recipe is EVEN EASIER. You’ll start making your Nachos with your Pressure Cooker and then finish them up in the oven.

Want to make a full on Mexican inspired meal guys??? Simply double the Shredded Barbeque Chicken, use half for the nachos, and the other half for tasty tacos. #tacotuesday

Related Recipe : Instant Pot Pulled Chicken Sandwiches.

My kiddos get sooooo excited when I tell them we’re having Shredded Chicken Nachos for dinner. It’s a quick supper when I don’t have the time or desire to whip up a full, intense meal. Great for when we have after school activities, sports practices, and on those busy weekends. 

You can make them exactly how you and your guests like them. Add all of your favorite toppings and leave out the ones you’re not fond of. No need to pick around, because you know that you’re getting the perfect chip with every bite. 

Why You’ll ♡ These Nachos

• You add only the toppings you love so you get the perfect chip with each bite.
• Quick appetizer, snack or meal.
• The whole family will love them, no complaints.
• Can double the recipe and use for tacos to make an entire Mexican meal.
• Nachos = potluck and party perfection.

Tools You Need 

• Your trusty Instant Pot.
• Multi purpose mixing bowls.
• Measuring teaspoons and cups.

My Instant Pot Accessories Pick:

Soooo, let’s gather up these ingredients and I will show you……

How To Make Instant Pot Chicken Nachos

Get the complete ingredients list and instructions from the recipe card below.

1. Mix chicken and barbeque rub in a bowl and set aside.
2. Add broth to Instant Pot insert. Add chicken in, pushing chicken down as much as possible under the liquid.
3. Cover and seal your Instant Pot. Press Pressure Cook/Manual on high pressure for 15 minutes.
4. Use a natural pressure release for 10 minutes, then perform a Quick Pressure Release.
5. Remove chicken from your Instant Pot and set onto a plate or bowl. Shred your chicken.
6. Remove liquid from Instant Pot and add chicken back in. Next, add about half a cup of the cooking liquid. 
7. Add 1 cup of bbq sauce or more to your taste and stir it all together.

How To Make BBQ Shredded Chicken Nachos 

8. Preheat the oven to fan assisted 180C / 200C/ 400 F / gas 6 if using grill.
9. Spread half the tortilla chips on the baking sheet so they form an even flat layer.
10. Top with half the chicken, cheese and tomatoes.
11. Repeat these layers until you’ve used all your ingredients. 
12. Bake for 7-8 minutes, or until the cheese is nice and bubbly.
13. Remove the nachos from the oven and finish with chopped cilantro, sour cream, green onions and jalapenos.

Recipe Tips

• Use reduced-sodium chicken broth, especially if your barbeque rub already has salt in it. 
• Cut chicken breasts to about the size of your chicken thighs as it helps everything cook more evenly and makes it all easier to shred. 
• To keep the chicken juicy and avoid a burn notice, make sure to cover the chicken with the chicken broth. 
• If you want to prep ahead of time, make the chicken in advance but wait to build your nachos until you’re ready to eat.
• The total cook time does not include the time it takes for the Instant Pot to get to pressure and the time for the natural pressure release.

Delicious Variations 

• Change up the cheese: Try Mexican Blend shredded cheese, Monterey Jack or Sharp Cheddar cheese.
• Vary the heat: Use more or less of the jalapeños, add chili peppers or chili powder to the chicken, etc. 
• Swap the meat: Try shredded pork or ground beef. 
• Vary your tortilla chips: Try corn tortilla chips, flour tortilla chips, restaurant-style tortilla chips, or these Homemade Air Fryer Tortilla Chips.

Storage

Making nachos is pretty easy but if you’re trying to save time, here’s what I recommend. 

• Prep Ahead – Go ahead and make the chicken in advance and you can reheat it. Wait until you’re ready to eat them to assemble it all together and finish cooking in the oven. The chips need to be fresh or they’ll get soggy. 
• Store – Store cooked chicken in an airtight container in the fridge for up to 3 days. 
• Freeze – You can freeze the cooked chicken. Follow the handy tips below on how to freeze this. Transfer the chicken into a ziptop bag, squeeze out all the extra air and seal the bags.
• Label and then lay them flat in the freezer for up to three months.
• To make reheating easier, freeze in the right portion sizes that you need for the future.

How Do You Shred Chicken?

Here’s two easy and simple methods to shred your chicken for your chips. 

• Use forks – Simply transfer the cooked meat to a plate or bowl and use two forks to pull it apart and shred.
• Use a mixer – Add chicken into a bowl and use a hand mixer or use your stand mixer to shred it. This is especially useful if you are doing big quantities of chicken.

FAQs

Serving Suggestions

• Instant Pot Mexican Pinto Beans.
• Easy Southern Coleslaw.
• Instant Pot Mexican Rice.
• Mexican Air Fryer Corn.

More Instant Pot Chicken Recipes

• Instant Pot Pulled Chicken Sandwiches.
• Easy Instant Pot Chicken Thighs.
• Instant Pot Cornish Hen.

Weight Watchers Points 

There are 8 Blue Plan SmartPoints in one serving.

Thank you for reading my Instant Pot Shredded Chicken Nachos recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes and more. Thanks for supporting Recipes from a Pantry, food blog.

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