Name: Instant Pot Chicken Nachos
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: American
Ingredients: 1 ½ pounds medium boneless, skinless chicken breasts; 1 tablespoon taco seasoning (p. ?); 2 cups of mild salsa (or medium, if you want a little more heat); ¼ cup freshly squeezed lime juice (about 2 small limes); ⅓ cup of chopped cilantro; Half a bag of tortilla chips; 2 cups of shredded cheddar cheese; Optional Toppings: avocado, sour cream or plain Greek yogurt, shredded cheese, salsa, lime wedges, fresh chopped cilantro, chopped tomatoes

Description

Instant Pot Chicken Nachos: A simple, lime-infused marinade for chicken breasts produces flavorful and moist shredded chicken with a hint of heat. Use it atop baked nachos, which come together in just minutes.

Ingredients

1 ½ pounds medium boneless, skinless chicken breasts
1 tablespoon taco seasoning (p. ?)
2 cups of mild salsa (or medium, if you want a little more heat)
¼ cup freshly squeezed lime juice (about 2 small limes)
⅓ cup of chopped cilantro
Half a bag of tortilla chips
2 cups of shredded cheddar cheese
Optional Toppings: avocado, sour cream or plain Greek yogurt, shredded cheese, salsa, lime wedges, fresh chopped cilantro, chopped tomatoes

Instructions

Season all sides of the chicken with taco seasoning. (Freezing instructions begin here.)
Place chicken, salsa, lime juice, and cilantro in the pot and give it all a stir. Lock and seal the lid. Cook for 7 minutes at high pressure and then quick release the pressure. (Check to make sure the chicken is done, which means no more pink inside and/or registers 165°F internally.)
Remove the chicken from the pot and either shred it, using two forks, or dice it. Place the chicken back into the juice. Stir it around so it picks up a lot of that flavor and stays moist.
Preheat the broiler. Cover a sheet pan with parchment or foil for easy clean up. Spread out the tortilla chips on the pan. Top the chips evenly with the shredded chicken (use a slotted spoon to drain excess liquid) and the cheese.
Broil for 2-3 minutes or until cheese has fully melted.
To serve, top with additional fresh toppings, as desired. Serve immediately.

Freeze For Later: Follow Step 1. Place seasoned chicken, salsa, lime juice, and cilantro into a gallon-sized freezer bag or round container. (Make sure to not stack the chicken.) Seal and freeze alongside a bag of shredded cheese. Tip: Set the freezer bag in a bowl in the freezer for a few hours to help it freeze in the shape of the Instant Pot.

Prepare From Frozen: Note: You will need chips and your favorite suggested toppings to complete this meal. Turn on the Saute function. Saute the frozen meal for 5 minutes to release some liquid. Press Cancel. Follow Steps 2-6, except cook for 15-20 minutes with a quick release.

Notes

You can make these in the Slow Cooker using this recipe.