Instant Pot Chicken Carnitas Nachos

There’s something extra satisfying about a lunch that feels a little fun and a little indulgent—while still being totally doable for a busy week. These Instant Pot chicken carnitas nachos hit that sweet spot. You’ve got tender, flavorful shredded chicken, crispy sweet potato chips, and fresh, zippy pico de gallo all coming together in one meal prep-friendly dish.

The best part? Most of the work is hands-off. Your Instant Pot and oven take care of the heavy lifting while you move on with your day. Whether you prep everything at once or break it into smaller steps, this recipe makes lunchtime feel exciting again.

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Ingredients

For the carnitas:

• 1 1/2 pounds boneless, skinless chicken breasts
• 2 tsp ground cumin
• 1/2 tsp chipotle powder or smoked paprika
• 1/2 cup chicken stock low-sodium preferred
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 3/4 cup shredded cheddar cheese, optional, for topping

And pico de gallo:

• 1 cup chopped tomatoes
• 1/3 cup chopped red onion
• 1/3 cup chopped cilantro
• 1/4 tsp sea salt

Plus the sweet potato chips:

• 1 pound sweet potatoes sliced 1/4 to 1/8-inch thick
• 1/2 tsp sea salt

How to Make Instant Pot Chicken Carnitas Nachos

This recipe comes together in three simple components: pico de gallo, sweet potato chips, and chicken carnitas.

1. Make the pico de gallo

• Combine chopped tomatoes, red onion, cilantro, and salt
• Portion into small containers and refrigerate

2. Bake the sweet potato chips

• Slice sweet potatoes thin (about 1/8–1/4 inch)
• Spread on baking sheets and sprinkle with salt
• Bake in batches, flipping halfway through, until crisp

3. Cook the chicken carnitas

• Add chicken, spices, and stock to the Instant Pot
• Cook on the chicken setting for 15 minutes
• Shred the chicken and spoon some juices over the top

Once everything is ready, portion into containers and store separately for best texture.

Ingredient Notes or Tips

• Slice sweet potatoes evenly so they bake at the same rate
• Don’t overcrowd the pan—this helps chips crisp up
• Cooking chips in batches gives the best texture
• You can prep the chicken and pico ahead of time to save effort later

If you’re new to planning meals like this, check out Meal Planning for Beginners for simple strategies.

How to Store and Reheat

• Store all components in airtight containers in the fridge for up to 4 days
• Keep pico de gallo separate to maintain freshness
• Store sweet potato chips separately to keep them crisp

Reheating tips:

• Reheat chicken in the microwave or stovetop
• Enjoy chips at room temperature or crisp them up in the oven
• Assemble just before eating for best texture

This also works great as a no-reheat lunch—perfect if you’re into Cold Lunch / No-Reheat Meal Prep.

How to Customize This Recipe

This is one of those recipes that works with whatever you have on hand. Try these easy swaps:

• Use store-bought sweet potato chips to save time
• Swap in tortilla chips if you prefer a classic nacho base
• Use chicken thighs instead of breasts for extra tenderness
• Try pork instead of chicken for traditional carnitas flavor
• Add a squeeze of fresh lime before serving
• Sprinkle extra cilantro on top for freshness
• Add shredded cheddar cheese if you want a melty finish

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Dietary Swaps (Vegan / Gluten-Free / Dairy-Free)

• Gluten-Free: This recipe is naturally gluten-free—just double-check packaged chips if using store-bought
• Dairy-Free: Skip the cheese or use a dairy-free alternative
• Vegetarian/Vegan: Swap chicken for seasoned jackfruit, tofu, or black beans

Looking for more ideas? Check out these Tofu Recipes for plant-based inspiration.

FAQ

Can I freeze the chicken carnitas?
Yes! The cooked and shredded chicken freezes well for up to 3 months. Store it in airtight containers or freezer bags. Thaw overnight in the fridge and reheat with a splash of broth to keep it juicy.

How long do sweet potato chips stay crispy?
They’re best within 1–2 days. Store them in an airtight container at room temperature. If they soften, you can crisp them back up in the oven for a few minutes.

Can I make this recipe ahead of time?
Absolutely. You can prep the chicken and pico de gallo 1–2 days in advance. For best results, make the sweet potato chips closer to when you plan to eat.

What’s the best way to shred the chicken?
Use two forks or a hand mixer for quick shredding. Toss the shredded chicken with some of the cooking liquid for extra flavor.

Can I double this recipe?
Yes! Double the chicken portion and freeze half for future meals like tacos, burritos, or soups.

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