Pressure Cooker Creamy Chicken Nachos Recipe {Low Carb}
This creamy chicken nachos recipe is a guaranteed crowd-pleaser and low carb to boot! Layer your creamy chicken and shredded cheese over Cut Da Carb chips, bake on a sheet pan, add your toppings and serve. Super simple!!
Ingredients
- 1.5-2 lbs boneless, skinless chicken breasts
- 1 brick cream cheese
- 1 16oz salsa
- 1 taco seasoning packet or make your own here
- 1/2 cup chicken bone broth
- 3 Cut Da Carb Sheets
- avocado oil for pan frying
- 2 cups shredded Colby Jack cheese
Instructions
Low Carb Crispy Chips
- Cut 3 Cut Da Carb sheets into several rectangle shaped chips
- Bring enough avocado oil to cover the bottom of you skillet to a high heat.
- Fry in the hot oil for several seconds on each side until browned. Work quickly.
- Drain on paper towel and sprinkle with a small bit of salt.
Creamy Chicken
- Add half the salsa and the bone broth to the bottom of your pressure cooker.
- Place chicken breast on top along with the taco seasoning and cream cheese brick.
- Pour remaining salsa on top.
- Turn the pot on manual, high pressure for 15 minutes and then do a quick release.
- Use tongs to transfer the chicken to a cutting board and cut into a medium to small dice and return it back to the pot. Stir until nicely mixed and creamy.
Assemble Nachos
- Line a small cookie sheet with parchment paper.
- Layer fried chips on the cookie sheet
- Using a slotted spoon, top with chicken and shredded cheese.
- Place in 350 oven for about five minutes or until cheese is completely melted.
- Top with pico de gallo, sour cream, guacamole, salsa, jalapenos and green onions. Say Grace and enjoy!
Tried this recipe?Let us know how it was!