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Instant Pot Salsa Chicken Nachos on plate with dollop of sour cream.
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Instant Pot Salsa Chicken Nachos

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! 
Course: Appetizer, Main Course
Keyword: Instant pot salsa chicken nachos
Servings: 6
Author: Heather


  • 2 lbs chicken breast, boneless, skinless
  • 32 oz black bean & corn chunky salsa
  • 1 red pepper, diced
  • ½ cup water
  • Tortilla chips
  • Toppings: Shredded cheese, sour cream, cilantro, diced tomatoes, shredded lettuce, avocados, guacamole


  • Place chicken, salsa, red pepper and water in the instant pot.
  • Secure lid, set valve to sealing, turn pot to high pressure and set for 8 minutes.
  • Do a natural release for 7 minutes and carefully do a quick release.
  • Once the float valve has dropped, remove the lid.
  • Remove the chicken and shred. Place chicken back in pot and stir together with salsa.
  • Place chicken over bed of tortilla chips using a slotted spoon.
  • Immediately top with cheese and your favorite toppings.

To use the Crock Pot:

  • Place chicken, salsa, and red pepper in the crock pot. Cook on low for 6 hours.


Calories: 254kcal | Carbohydrates: 16g | Protein: 37g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 927mg | Potassium: 601mg | Fiber: 5g | Sugar: 6g | Vitamin A: 666IU | Vitamin C: 27mg | Calcium: 10mg | Iron: 1mg
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