Tasty Tuesday is BACK!
I recently got a new kitchen
toy tool, an electric pressure cooker. I’ve been looking at them for a while and when there were some on Amazon Prime day I jumped in with both feet and purchased one.
So this week’s recipe uses my pressure cooker, but I’ve done it many times in my crock pot too.
- chicken breasts
- Canola oil (just enough to coat the bottom of the pot)
- cumin (about 2 Tbsp)
- paprika (about 1 tsp)
- chili powder (about 1 Tbsp)
- garlic powder (about 1 tsp)
- salsa (about 1/3 c)
- nacho chips
Chop the chicken up into chunks. Dice the onion. Put enough oil in to have a sheen in the bottom of the pot. Add the chicken and onions to the pot.
I then added the spices and stirred it all together. Set the pot to Saute. I added an extra 5 minutes to my time for this setting.
Set the oven to 350. I put my nachos in a 9×13 because my cookie sheets are still packed. Top the chips with 1/2 the package of cheese. This way the cheese can get down between the layers of chips
When the pressure cooker is done with the chicken magic, break the chicken down. I didn’t quite shred it more like made it into tiny chunks, but you can certainly shred it with two forks.
Put the chicken onto the nacho chips, top with the rest of the cheese. Bake in the 350 oven for about 8-10 minutes. You are just making sure to melt all the cheese.
These turned out so yummy. If you like heat you can certainly bump up the spices and/or use a hotter salsa. My sons love Tex-Mex, but are not spice people. All of us devoured the pan of chips. Colby who usually eats more chips with cheese than chicken ate ever piece of chicken on his plate and went back for me. It was so easy to make it in the pressure cooker and didn’t take as long as using the crock pot. I’m still learning, but after this yummy meal I’ll be playing around with it a lot more!