Description
Instant Pot Shredded Chicken & Street Corn Nachos w/ Creamy Avocado + Lime Dressing
Ingredients
Ingredients:
1.5 pounds Boneless Chicken breast (FRESH OR FROZEN)
INSTANT POT: + 4 CUPS WATER AND 2.5 TBSP SALT
2 Tbsp butter
5 ears corn on the cob (or 2 cups frozen corn)
3 tbsp mayonnaise (sub: sour cream or plain greek yogurt)
1 tsp Granulated garlic (or powder)
1 tsp Granulated onion (or powder)
Salt/pepper to taste
Chili powder to taste – I use 1 tbsp
1 bag Tortilla chips
Shredded cheddar or Monterey jack (or substitute with a queso)
Cotija cheese (or similar crumbly goat/sheep cheese)
Optional toppings: jalapenos, red onions, cilantro and other toppings of your choice
Dressing:
1/3 cup mayo
½ cup sour cream (or plain Greek yogurt)
1 jalapeno
½ avocado
Juice of 2 whole limes
1 tbs avocado oil (or olive oil)
1 tsp granulated onion (or powder)
1 tbs fresh or dried cilantro (or dill- I prefer dill)
Salt/Pepper to taste
Add a few tablespoons of lime juice, water or jalapeno juice if the dressing is too thick.
Instructions
THE DRESSING:
In a blender combine all dressing ingredients above and pulse until smooth and creamy. Refrigerate until ready to serve nachos.
THE NACHOS
In the pot of your IP, pour 4 cups of water & 2.5 tbsp salt
Place 1.5 boneless, skinless chicken breasts (fresh or frozen) into the water (NOT ON TRIVET)
Ensure the sealing ring is on and close the lid. Set valve to sealing position and cook chicken on MANUAL High pressure for: 0 minutes (fresh chicken) or 4 minutes (frozen chicken)
After a full natural pressure release, open the lid and remove chicken. (Make sure chicken has reached at least 165 degrees F)
Using a hand mixer or forks, shred the chicken breasts and set aside covered.
Returning the IP Pot, select SAUTE mode
When IP reads HOT, add butter, corn & chili powder. Stirring frequently, sauté corn for about 5 minutes until they start turning golden.
Add shredded chicken, garlic, onion, and s/p to taste. Sauté an additional 2 minutes
Select CANCEL on IP
Incorporate mayo into the mixture
On a large baking sheet, toast tortilla chips under a broiler for 1-2 minutes. (See blog notes)
Remove from oven and top with shredded cheese (queso may be substituted) chicken-corn mixture and crumbled cotija. Add any other additional toppings such as red onions, jalapeno slices, and lime juice.
Drizzle dressing over the top and serve immediately!
NO INSTANT POT?
Cook seasoned chicken (salt/pepper, garlic, onion & chili powder) on the grill or oven/stovetop until internal temp reaches 165 degrees F. Set aside.
Cook corn cobs directly on the grill or cook kernels in a hot cast-iron skillet with 2 tbs oil until lightly golden. (Removing corn kernels from the cob after grilling)
Shred chicken in a bowl using hand mixer or forks and add to cooked corn. Add mayo and spices to taste. Toast nachos in the oven or on the grill (in large foil pan). Top with shredded cheese, corn & chicken mixture, cotija crumbles, and dressing.
Notes
Make them your own! Serve in lettuce boats, or rice bowl instead of nachos. Eat it as a dip with corn chips.
Make street corn nachos without the chicken! Omit chicken and continue with recipe following the same measurements & instructions!
Keywords: nachos, party food, summer