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Whip up these instant pot nachos in half the time you would using your oven! Add this appetizer to your fave pressure cooker recipes!
Instant Pot Nachos (Pressure Cooker Recipes)
1 pound lean ground beef
1 cup diced onion
3 Tbsp taco seasoning
¾ cup beef broth or chicken broth
½ cup long grain white rice or converted rice
1 (14.5 oz) can petite diced tomatoes
1 (14. 5 oz) can corn, drained
1 (4 oz) can diced green chilies
1 ½ cups grated cheddar cheese
1 ½ cups crunched up tortilla chips
Toppings: tamed jalapeno peppers, sour cream, diced green onions
Turn Instant pot to sauté setting.
When display says HOT add in the ground beef and break it up.
Add in the onion and taco seasoning.
Brown ground beef for about 5 minutes.
Add in the broth and scrape the bottom of the pot.
Turn off Instant Pot.
Sprinkle in the rice. Dump tomatoes, corn and green chilies on top of rice. Don’t stir.
Cover Instant pot and secure the lid.
Make sure valve is set to sealing.
Set the manual/pressure cook button to 5 minutes.
When time is up, let the pot sit for 10 minutes and then move valve to venting to remove any remaining pressure.
Remove the lid.
Stir the rice.
Sprinkle cheese and chips on top and serve topped with desired toppings.