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Instant Pot Nacho Pot Pie


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes (plus 5 minute NPR)
  • Total Time: 25 minutes
  • Yield: 8 servings 1x

Description

A mashup of nachos and chicken pot pie create a new and fun meal! Perfect to make with rotisserie chicken or cooked and shredded chicken you have on hand in the freezer. 


Ingredients

Scale
  • 1 Tbsp olive oil
  • 2 shallots, diced
  • 1 Tbsp minced garlic
  • 3 cups chicken broth
  • 2 medium carrots, sliced into 1/4 inch slices
  • 3 Tbsp taco seasoning
  • 3/4 tsp pepper
  • 1/2 tsp salt
  • 34 cups rotisserie chicken or cooked and shredded chicken
  • 1 (14 oz) can black beans, drained and rinsed
  • 1 (12 oz) bag frozen corn
  • 1/2 cup melted butter
  • 1/2 cup flour
  • 1/4 cup milk or cream
  • 4 cups crushed tortilla chips
  • 1 cup shredded cheddar

Instructions

Instant Pot Instructions:

  1. Turn Instant Pot to sauté setting. When the display says HOT add in the oil and shallots. Sauté for about 4 minutes. Add in the garlic and sauté for 1 minute. Add in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
  2. Add in the carrots, taco seasoning, pepper, salt, chicken, black beans and corn. 
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let the pot sit for 5 minutes and then move the valve venting. Remove the lid.
  4. Turn Instant Pot to sauté setting. In a bowl whisk a little of the flour into the butter until smooth, continue until all flour is whisked in. Then whisk in the milk until smooth. Dip a measuring cup into the Instant Pot and pour some of the hot broth into the butter/flour mixture. Whisk it in until smooth. Pour the whole mixture into the Instant Pot. Stir and let cook until thickened for about 3-4 minutes. Turn off Instant Pot.
  5. Sprinkle crushed chips on top and then sprinkle on the cheese. Use your air fryer lid to melt the cheese (about 1-2 minutes on 400° F). 
  6. Scoop onto plates and serve. You can top with desired toppings such as diced green onions, jalapenos, more cheese, etc. 

Slow Cooker Instructions:

  1. Heat a pan over medium high heat on the stove. Add in the oil and shallots. Sauté for about 4 minutes. Add in the garlic and sauté for 1 minute. Transfer to the slow cooker. 
  2. Add in the broth, carrots, taco seasoning, pepper, salt, chicken, black beans and corn. 
  3.  In a bowl whisk a little of the flour into the butter until smooth, continue until all flour is whisked in. Then whisk in the milk until smooth. Dip a measuring cup into the slow cooker and pour some of the broth into the butter/flour mixture. Whisk it in until smooth. Pour the whole mixture into the slow cooker and stir.
  4. Cover and cook on low for 4-6 hours. 
  5. Sprinkle in cheese and tortilla chips and serve. Top with desired toppings such as diced green onions, jalapenos, more cheese, etc. 

Notes

Recipe adapted from Betty Crocker

I used my 6 quart Instant Pot Duo 60 7 in 1*.

  • Category: Chicken
  • Method: Instant Pot or Slow Cooker