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Pressure Cooker Creamy Chicken Nachos {Low Carb}

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!!
Course Appetizer
Cuisine Tex-Mex
Servings 4 people



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!