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Easy Instant Pot BBQ Chicken Nachos

Barbecue chicken made in a multi-cooker then layered with tortilla chips and cheese for the best nachos.
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4

Ingredients

BBQ Chicken Nachos

  • 1 lb boneless skinless chicken breasts or thighs
  • 2 cups yellow onion sliced
  • 1 cup prepared barbecue sauce your choice
  • 4-5 cups tortilla chips
  • additional toppings like avocado, lime, pico de gallo

Coleslaw

  • 12 oz slaw mix or shredded red cabbage
  • 1/2 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tsp dijon mustard
  • 1 tsp apple cider vinegar
  • 1 clove garlic crushed or grated
  • 1 tsp salt or to taste
  • 1/2 tsp sugar
  • 3 scallions (green and white parts) finely chopped

Instructions

BBQ Chicken Nachos

  • Preheat oven to 375 degrees F.
  • Turn multi-cooker (Instant Pot) to Saute mode and coat the bottom of the liner with oil (1-2 tbsp).
  • When hot add sliced onions and cook for 2-3 minutes until translucent. Turn off Saute mode.
  • Add chicken and your favorite BBQ sauce.
  • Cook on High Pressure for 12 mins. Release pressure.
  • Shred chicken using a fork and adjust seasoning if necessary.
  • Layer tortilla chips, shredded BBQ chicken, and cheese on a large sheet pan/baking tray. Bake until cheese is melty (5 minutes or so) and remove from oven.
  • Serve with coleslaw and your favorite toppings!

Coleslaw

  • In a large bowl mix together ingredients for coleslaw dressing.
  • Add slaw mix or shredded cabbage and set aside until nachos are ready to serve.