instant pot shredded chicken nachos

Can you think of anything better than NACHOS!!!

Seriously, I can eat Mexican food everyday and be completely satisfied. The best part about this easy snack or light dinner, is you can top it with what you like.

I threw a curve ball from our regular nachos and decided on chicken. The mild flavor from the salsa verde with all of the other ingredients, worked perfectly. This is a mainstay in our house and is the best choice when you are in hurry to get things on the table.

Not all meals have to look like protein, starch and veggies. This platter does a great job of covering all of the bases and you can even add shredded lettuce if you need some greens to show up! There is almost always leftover chicken. I use this for wraps and salads for lunch later in the week.

With planning and a small amount of effort, this dinner made my whole week easier. Guess what the kids had in their lunches today…Taco salads with a side of chips!

These nachos are really about what you like. I chose ingredients that my whole family loves and left out things that would be picked off! I sometimes will place ingredients on the side and have them choose, but we were in a hurry and I was making things easy on myself.

I do not eat corn, so I choose Siete chips for my bottom layer. The great thing about this recipe, is it can be made to suit any eating style with a little planning.

For the chicken

• 3-4  boneless skinless chicken breasts

• 1 teaspoon salt

• 1 jar of Trader Joe’s green salsa verde or and salsa you like

• 1/4 tsp chili powder

For the nachos

• Organic corn chips, I used Garden of Eatin or Siete chips if you are grain free

• 1-1 1/2 cups shredded sharp cheddar cheese

• 1 avocado, sliced

• 1 small can of sliced black olives

• 2 jalapeños

• Chopped cilantro

• Greek yogurt or sour cream

Instructions

For the chicken

1. Place the chicken breasts in the Instantpot. Sprinkle with the salt and chili powder. Add enough salsa to just cover the chicken about 1 cup. Cook on high pressure for 10 minutes. When timer goes off, quick release the steam. Take chicken out and using two forks, shred the chicken. If you wait until the chicken is cooled, it will become more difficult to shred.

2. Place chicken aside or store for later.

3. You will have extra salsa, save to use as dipping for nachos or store the rest in the fridge.

For the nachos

1. Preheat your broiler.

2. Spread the chips out evenly on a large baking sheet lined with parchment paper for easy clean up.

3. Sprinkle the cheese evenly over the chips. Then top the chips evenly with the shredded chicken, olives and sliced jalapeños.

4. Place baking sheet under the broiler for 1-2 minutes or until cheese is melted, watching carefully.

5. Remove and add the cilantro and avocado. Drizzle some sour cream. I like to put mine in a squirt bottle, so it is evenly spead on the nachos.

6. Serve immediately! With a side of salsa.