Instant Pot Salsa Chicken Nachos

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Instant Pot Salsa Chicken Nachos are so flavorful and simple to make. This meal is quick, easy and will make dinner time with the family extra fun!

Instant pot salsa chicken nachos on white round plate.

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This post was originally posted on 9/8/2020 and updated on 04/23/2025.

Why We Love These Instant Pot Chicken Nachos

Quick and easy: Thanks to the Instant Pot, the chicken cooks fast with minimal effort.
Loaded with flavor: Salsa and tender shredded chicken come together for a bold, zesty bite.
Perfect for busy weeknights: It's a one-pot, low-prep dinner that hits the table fast.
Great for game day or parties: A fun and shareable dish that everyone can customize.
Family-friendly favorite: Kids and adults will dig in and ask for seconds.
Customizable toppings: Let everyone load up their nachos with cheese, sour cream, guacamole, and more.
Meal prep-friendly: Make the chicken ahead and reheat for easy nachos anytime.
One recipe, many uses: Use the chicken for more than just nachos. Make tacos, burrito bowls, salads, or wraps too!

What is in Salsa Chicken Nachos?

Chicken Breast, boneless & skinless: You can use chicken thighs if you prefer or you can use both breast and thigh.
Black Bean and Corn Salsa: I like the texture of the black bean and corn salsa, but you can use any chunky salsa.
Red Bell Pepper: Any sweet bell pepper can be used.
Water: For more flavor you can use chicken broth. I always just use water.

Chicken Nachos Topping Ideas

Shredded Cheese: Cheddar, Co-Jack, Monterey or Pepper Jack
Sour Cream or Plain Greek Yogurt
Diced Tomatoes
Sliced Black Olives
Cilantro Leaves
Avocados or Guacamole
Shredded Lettuce
Queso Cheese Sauce
Pickled Jalapenos

Instant pot salsa chicken nachos recipe ingredients.

How to Make Shredded Chicken Nachos

Place the chicken breast on the bottom of the instant pot and top with salsa, diced red pepper, and water.
Place lid on, set valve to sealing and set the pot on high pressure for 8 minutes. Let the pot naturally release for 7 minutes and then carefully do a quick release. Once the float valve has dropped remove the lid.

Chicken topped with salsa and diced peppers in instant pot.

Chicken and salsa cooked in instant pot.

Remove the chicken and shred it.
Place the shredded chicken back in the pot with the salsa and stir it up.
Serve the shredded chicken over tortilla chips and immediately top with your favorite fixings!

Shredded chicken back on top of the salsa.

Shredded chicken mixed into the salsa in the instant pot.

Using the Crock Pot to make Salsa Chicken

This recipe can also be made in the crock pot!

Add the chicken, salsa and diced red peppers to the crock pot. Omit the water for this recipe. The chicken will give off enough moisture while it slowly cooks. Cover the crock pot and cook on low for 6 hours.

3 Easy Ways to Shred Cooked Chicken

Use 2 forks: With a fork in each hand, pull the chicken apart. This is the method I use the most.
By Hand: When the chicken is cool enough to handle, simply pull it apart with your fingers.
Stand Mixer: Place the chicken in a stand mixer with the paddle attachment and turn on low. Turn off when the chicken is in the desired sized pieces. You can use a hand beater if you don't have a stand mixer. This method is great when having to shred a lot of chicken.

Close up side view of instant pot chicken nachos of plate.

Other Ways to Serve Salsa Chicken

These Salsa Chicken Nachos are basically a complete meal. However, if you'd like to serve something with them you can serve a simple green salad along side.

The salsa chicken can also be served in a variety of ways. You can use it to make burrito bowls, chicken tacos, enchiladas, hearty salads or on top of baked potatoes or sweet potatoes. So many different ways!

Looking for more ways to make shredded chicken don't miss my recipes for Instant Pot Shredded Chicken, Crock Pot Chicken Tacos and Crock Pot BBQ Chicken.

Storing Shredded Salsa Chicken

Storing: Store the leftover shredded chicken in an airtight container in the fridge for up to 4 days.

Reheating: Reheat the chicken in the microwave or on the stove over low heat until warmed through.

Freezing: Place the leftover chicken in a freezer safe airtight container or freezer bag. Label, date and freeze for up to 4 months.

Thawing: Thaw the chicken in the fridge overnight and reheat with instructions above.

Side view of salsa chicken nachos on plate in front of bag of tortilla chips.

Heather's Favorite Tools for this Recipe

I love my Instant Pot Multi Cooker! I use it so much and for so many different recipes!
These nestled mixing bowls are my favorite for prepping ingredients.
These glass measuring cups from Pyrex are my favorite to use when measuring sauces or liquids.
An instant-read thermometer is ideal for checking the temperature quickly. I use the Pampered Chef one but this instant read thermometer from OXO is great too!
These kitchen tongs are my absolute favorite. They have little kickstands so you can set them on the counter without making a huge mess. Plus they can be stored hanging.
I love my crock pot that is programmable. It allows me to leave the house knowing the chicken won't be overcooked.
Use these crock pot liners for super easy clean up!

Tips for Instant Pot Chicken Nachos

Choose a good chunky salsa to use. This creates a good variety of texture for the nachos and a good amount of moisture for the chicken.
Use a slotted spoon to dish the chicken over the chips. It will help eliminate too much liquid on the chips. Too much liquid will create soggy nachos and you want them to be crunchy.
Add the cheese on top of the chicken immediately after placing on chips. It will melt the cheese nicely without any need to heat up the plate of nachos, making this dinner even faster.
Make an entire sheet pan of nachos! Place tortilla chips on a sheet pan and top with chicken and shredded cheese. Place the sheet pan under the broiler to melt the cheese, watching carefully. Or place in a 400°F or hotter oven and bake for 10-12 minutes.

FAQs

Do I have to use chicken breasts?

Nope. You can also use chicken thighs. Or you can use both breast and thigh.

What kind of salsa should I use?

I like to use my homemade black bean and corn salsa. There is a variety of jarred versions available at most grocery stores. Use your favorite salsa. I recommend a chunky salsa, not pureed. Chunky salsa will have more texture and a little bit more moisture, creating nice juicy chicken.

Can I use a green pepper?

Of course! The pepper gives more texture to the dish, and my family happens to like red and orange bell peppers the best. You can use whatever color you have on hand.

Top view of instant pot salsa chicken nachos on white round plate.

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