Appetizer
Gluten-Free
Lunch
Mexican
Pressure Cooker

Upside-Down Loaded Chicken Nachos

These Upside-Down Loaded Chicken Nachos are a delicious and easy snack. Enjoy these on game day or whenever the craving strikes!

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Item No. REC4649
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By Ninja Test Kitchen
  • Contains Dairy
Total Time
55m
Medium
8
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Ingredients

For the Nachos

  • 6 frozen boneless skinless chicken breasts (8–12 ounces each)
  • 2 jars (16 ounces each) red salsa
  • 1 can (14 ounces) refried beans
  • Kosher salt, as desired
  • 1/4 cup taco seasoning
  • 1/4 bag tortilla chips, divided
  • 1 1/2 bags Mexican cheese blend, divided

Toppings (Optional)

  • guacamole
  • sour cream
  • fresh scallions, sliced

Utensils needed

  • Silicone-Tipped Tongs

Instructions

Step 1
Place frozen chicken and salsa in the pot. Close lid and move slider to PRESSURE. Make sure the pressure release valve is in the SEAL position.

Step 2
The temperature will default to HIGH, which is the correct setting. Set time to 20 minutes. Select START/STOP to begin cooking (the unit will build pressure for approx. 12 minutes before cooking begins).

Step 3
When cooking is complete, quick release pressure by turning the pressure release valve to the VENT position. Move slider to AIR FRY/STOVETOP to unlock the lid, then carefully open it.

Step 4
Use silicone-tipped tongs to shred the chicken in the pot. Add the refried beans, salt, and taco seasoning and stir well to incorporate.

Step 5
Arrange half the tortilla chips evenly on top of the chicken mixture, then cover chips with half the cheese. Repeat with a second layer of the remaining tortilla chips topped with the remaining cheese.

Step 6
Close lid and keep slider in the AIR FRY/ STOVETOP position. Select AIR FRY, set temperature to 360°F, and set time to 5 minutes. Select START/STOP to begin cooking. For crispier results, add additional time.

Step 7
When cooking is complete, garnish nachos with guacamole, sour cream, and scallions and serve.