Inspiration Guide

23
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UPSIDE-DOWN LOADED
CHICKEN NACHOS
PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 8 SERVINGS
APPROX. PRESSURE BUILD: 12 MINUTES | PRESSURE RELEASE: QUICK
ADVANCED RECIPE
DIRECTIONS
1 Place frozen chicken and salsa into the pot.
Assemble pressure lid, making sure the pressure
release valve is in the SEAL position.
2 Select PRESSURE and set to HIGH. Set time to
20 minutes. Select START/STOP to begin.
3 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
4 Using silicone-tipped utensils, shred the chicken
in the pot. Add the refried beans, salt, and taco
seasoning and stir well to incorporate.
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.
6 Close crisping lid. Select AIR CRISP, set
temperature to 360°F, and set time to 5 minutes.
Select START/STOP to begin. For crispier results,
add additional time.
7 When cooking is complete, garnish nachos with
guacamole, sour cream, and scallions and serve.
INGREDIENTS
4 frozen boneless skinless chicken breasts
(8–12 ounces each)
1 jar (16 ounces) red salsa
1 can (14 ounces) refried beans
1 tablespoon kosher salt
2 tablespoons taco seasoning
1
/4 bag (4 ounces) tortilla chips, divided
1
1
/2 bags (12 ounces) Mexican cheese blend, divided
TOPPINGS
Guacamole
Sour cream
Fresh scallions, sliced
TenderCrisp
™
Apps & Entrees
Pressure + crisp = unlimited flavor combinations.
Make everything from party favorites like nachos and wings
to tender, chewy BBQ-style ribs and authentic street tacos.
Want to TenderCrisp your way?
Jump to page 88 for the TenderCrisp chart.