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Instant Pot Nacho Chicken

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes (plus 10 minute NPR)
  • Total Time: 37 minutes
  • Yield: 6 servings 1x


A one pot meal of tender chicken, brown rice, nacho cheese, tomatoes and chili beans. Topped with tortilla chips, tomatoes, jalapenos, avocados and sour cream it tastes out of this world. 


  • 1 1/4 cups chicken broth
  • 1 cup uncooked brown rice
  • 1 1/2 pounds boneless, skinless chicken thighs (frozen is fine)
  • 1/2 tsp garlic salt
  • 1/2 tsp black pepper
  • 1 Tbsp dried minced onion
  • 1 (10 oz) can Rotel
  • 1 (15 oz) can chili beans
  • 3/4 cups Tostitos Salsa con Queso
  • For topping: tortilla chips, sour cream, pickled tame jalapenos, diced tomatoes, diced avocados, grated cheese


  1. Pour broth into Instant Pot. Sprinkle in the rice. Add chicken on top. Sprinkle the garlic salt, pepper and onion. Dump the rotel, chili beans and queso over the top of the chicken.
  2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up let pot sit for 5-10 minutes and then move the valve to venting. Remove the lid. 
  3. Remove chicken and shred or chop. Stir it back into the pot.
  4. Serve with desired toppings. 


If you’d like to make this with white rice you can. Use a 5 minute pressure cook time and cut the chicken into bite size pieces. 

I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 quart pot with no changes. Make in the 3 quart by halving the recipe.

  • Category: Chicken
  • Method: Instant Pot