Taste of Home
Pressure-Cooker Black Bean Chicken Nachos
TOTAL TIME: Prep: 10 min. Prep: 10 min.
YIELD: 8 servings.
One of my favorite local restaurants, Zeppelins, has the best chicken nachos. Its famous dish inspired me to create my own, with the added convenience of using the pressure cooker. I recommend fresh cilantro because it makes the dish pop with flavor. —Natalie Hess, Cedar Rapids, Iowa
Ingredients
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1-1/2 pounds boneless skinless chicken breasts
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2 jars (16 ounces each) black bean and corn salsa
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1 medium green pepper, chopped
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1 medium sweet red pepper, chopped
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1 package (12 ounces) tortilla chips
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2 cups shredded Mexican cheese blend
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Optional toppings: Minced fresh cilantro, pickled jalapeno slices and sour cream
Directions
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1.
Place chicken, salsa and peppers in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 7 minutes. Quick release pressure; press cancel. A thermometer inserted in chicken should read at least 165°.
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2.
Remove chicken; shred with 2 forks. Return to pressure cooker. Using a slotted spoon, serve chicken over chips; sprinkle with cheese and, if desired, cilantro. Add toppings of choice.
Nutrition Facts
1 serving (calculated without chips): 280 calories, 11g fat (5g saturated fat), 72mg cholesterol, 708mg sodium, 20g carbohydrate (5g sugars, 8g fiber), 27g protein.
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