Instant Pot Chicken Carnitas Nachos
Nachos done fast thanks to cooking the chicken in the Instant Pot!
Servings: 4
Equipment
- 1 pressure cooker such as an Instant Pot
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
For pico de gallo
- 1 cup chopped tomatoes
- 1/3 cup chopped red onion
- 1/3 cup chopped cilantro
- 1/4 tsp sea salt
For sweet potato chips
- 1 pound sweet potatoes sliced 1/4 to 1/8-inch thick
- 1/2 tsp sea salt
Instructions
- Stir together ingredients for pico de gallo and divide between 4 small sauce cups. Refrigerate until assembling meal prep containers.
- Preheat oven to 400ºF and place a wire cooling rack on top of a medium baking sheet. Working in two batches, spread sweet potato slices on the baking sheet and bake for 10 minutes. Carefully flip sweet potatoes and bake an additional 10-12 minutes, or until edges of sweet potatoes are curled. Repeat with remaining sweet potatoes.
- Remove the sweet potato chips from the oven when they look crisp around the edges. Sprinkle baked sweet potato chips with sea salt and transfer to the 1 cup compartments of 4 meal prep containers.
- While sweet potato chips bake, combine ingredients for carnitas in an Instant Pot. Lock the lid and close pressure valve. Press the chicken setting for 15 minutes. Once the timer goes off, allow the pot to depressurize and then open the pressure valve.
- Shred chicken with 2 forks and evenly divide the chicken among 4 meal prep containers. Drizzle some of the cooking juices over the top of the chicken portions. Place a cup for pico de gallo next to carnitas. Evenly sprinkle the cheese on top of the chicken servings, if desired.
