Sheet Pan Nachos
Sheet Pan Nachos are a great weeknight dinner that's easy to prepare! Chicken thighs in the Instant Pot are not only easy, but tender and delicious!
Servings: 6 servings
Calories: 510kcal
Ingredients
- 1 ½ lbs. Chicken Thighs Bone-in
- ¾ cup Chicken Stock
- 1 tbsp. Chili Powder
- 1 tsp. Cayenne
- 1 tsp. Garlic powder
- 1 tsp. Onion Powder
- 2 tsp. Cumin
- 1 tsp. Salt
- ¼ tsp. Allspice
Nacho Toppings
- 2 cups Shredded Chicken recipe above
- 2 cups Shredded Monterey Jack Cheese
- 1 15 oz. Can of Black Beans (rinsed)
- 10-12 oz. Tortilla Chips enough to cover a sheet pan
- Tomatoes jalapenoes, olives, cilantro, etc.
Instructions
- Begin by removing the skin from your chicken thighs. Place them in the bottom of the Instant Pot.
- Mix together spice blend and sprinkle over the top.
- Pour in ¾ cup of chicken stock. Close lid (make sure it's in the "sealing" mode.
- Cook on High Pressure for 15 minutes. It will take about 10-15 minutes to come up to pressure. Allow to Natural Release, which will take about 15 more minutes.
- Remove chicken thighs from the pot. The meat will be so tender, that the bone will just fall out. Discard the bone, and use forks to shred the chicken. Place the chicken back into the pot and stir to coat with the liquid.
- On a large sheet pan, spread out a layer of tortilla chips.
- Add shredded chicken evenly over top. Add rinsed black beans. Top with cheese.
- Place under your broiler for 3-5 minutes, until the cheese has melted.
- Once out of the oven broiler, add your remaining toppings. Serve with salsa and sour cream!
Nutrition
Calories: 510kcal