Instant Pot BBQ Cowboy Nachos is a fresh new look for Taco Tuesday! Hey there friends, this Jennifer from JENRON DESIGNS. Today I am sharing my fun Cinco De Mayo Instant Pot BBQ Cowboy Nachos!
“Hey, Y’all! I bet you were expecting a Taco Tuesday recipe for Cinco de Mayo but if you know anything about me I zig when everyone else zags! So today I am sharing my Instant Pot Cowboy Nachos for a fresh new spin on Taco Tuesday! However, if you must have a taco check out my Southern Style BBQ Tacos they are some of our favorites too!
Let’s Get Started
The first thing you need to do is set your Instant Pot to the Sauté setting. Add 2 tbsp of olive oil and minced onions to the pot. Sweat 4 -5 minutes until translucent. Meanwhile, you will want to coat chicken breast with a really good BBQ spice rub, then place in Instant Pot directly on top of your onions. Top it all with 1 cup of your favorite sauce. Secure the lid and seal the steam release valve. Cook at High-Pressure Manual Cook High for 18 minutes and allow to naturally vent when done.
Allow Instant Pot to naturally vent and decompress before opening. Remove chicken and shred meat. I like to use a set of meat claws but two forks will work just fine too. Coat all meat with remaining barbecue sauce. *You may need to open the additional bottle at this point.
Assembly
To assemble the Cowboy Nachos, I layer my homemade BBQ Baked Bean, which are. slightly mashed with a potato masher, to make a paste on top chips (this replaces the standard refried beans). Next layer on your BBQ Chicken. Then add corn which can either be grilled fresh or canned corn, onions, and jalapeno peppers. Top with shredded Mexican cheese of your choice and toast under the broiler or in your Ninja Air Fryer for 5-10 minutes until cheese is melted and gooey.
Once you have toasted up your Cowboy Nachos top with sour cream, and garnish with optional scallions and fresh tomatoes, drizzle with a little extra barbecue sauce, and serve.
Jens’s Instant Pot recipes made in the 3 Qt. Instant Pot and Air Fryer
Pin it, make, enjoy!
Instant Pot BBQ Cowboy Nachos
Instant Pot BBQ Cowboy Nachos
Equipment
- Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
- Meat Claws
- Ninja Foodi or Air Fryer Or Mealthy CrispLid
Ingredients
- 1 lb Chicken Breast
- 1 Medium Sweet Onion minced, (Vidalia onion)
- 2 tbsp Olive Oil
- 2 tbsp BBQ Spice Rub
- 32 oz BBQ Sauce approximately 2 bottles
- 1 bag Tortilla Chip
- 32 oz BBQ Baked Beans Drained, Mashed with Potato Masher
- 14 oz Corn Drained, rinsed
- 1 medium Tomato Diced
- 2 Jalapeno's Sliced
- 8 oz Sour Cream Garnish Topping
- 4 cups Mexican Nacho Taco Cheese Shreds
Instructions
- First set your Instant Pot to Sauté. Add olive oil and minced onions to the pot and sweat until translucent. Be sure nothing is sticking to the bottom of the pot before next step.
- Next coat chicken breast with a really good BBQ spice rub, and place in Instant Pot on top of onions. Top it all with 1 cup of your favorite sauce.
- Secure the lid and seal the steam release valve. Cook at High Pressure Manual Cook High for 18 minutes and allow to naturally vent when done.
- Allow Instant Pot to naturally vent and decompress before opening. Remove chicken and shred meat. I like to use a set of meat claws but two forks will work just fine too.
- Coat all meat with remaining barbecue sauce. *You may need to open the additional bottle at this point.
- Assemble Cowboy Nachos- layer BBQ Baked Bean, which are slightly mashed with a potato masher, to make a paste on top chips. Next layer on your BBQ Chicken. Then add corn, onions, and jalapeno peppers.
- Top with a Mexican Cheese and toast under the broiler or in your Ninja Air Fryer for 5-10 minutes until cheese is melted and gooey.
- Once your Cowboy Nachos are toasted top with sour cream, and garnish with optional scallions and fresh tomatoes. Drizzle with a little extra barbecue sauce and serve.
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