Chicken Nacho's for the Instant Pot

Rachel Lay Loomis

Just add veggies for Chicken Fajita Nacho's.

3 to 4 chicken breasts

1 cup of Chicken broth

Salt, pepper, spices

1 can of Queso Cheese

1 cup of milk

I set my pressure cooker to 18 minutes on poultry setting (High Pressure) and turned the valve to seal in the steam. Pour in 1 cup of chicken broth, and put in a trivet. Lay your thawed chicken on top of the trivet, and pour a little liquid smoke on each piece. Add salt, pepper, & whatever spices you prefer. It took about 5 to 10 minutes to come to pressure and begin cooking. I let the pressure release naturally for 5 minutes, and then I do a quick release. Remove the chicken from the pot and let rest for 5 to 10 minutes. The chicken is so tender, I just pull it apart with a fork. While the chicken is cooking, turn stove on to med, and pour a can of queso cheese into a pot. Add about a cup of milk and stir, and let cook slowly. Pour some chips on your plate, add chicken, cheese, and enjoy! You can also add fried veggies if you want the complete Chicken Fajita Nachos!!

Just add 10 min to your cooking time if you are starting with frozen chicken.

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