Instant Pot Chicken Carnitas Nachos with Sweet Potato Chips & Pico de Gallo

Ingredients for Instant Pot Chicken Carnitas Nachos

For the Chicken Carnitas

• 1½ pounds boneless, skinless chicken breasts
• 2 tsp ground cumin
• ½ tsp chipotle powder or smoked paprika
• ½ cup low sodium chicken stock
• 1 tsp dried oregano
• ½ tsp garlic powder
• ½ tsp sea salt
• ¾ cup shredded cheddar cheese (optional, for topping)

For the Pico de Gallo

• 1 cup chopped tomatoes
• ⅓ cup chopped red onion
• ⅓ cup chopped fresh cilantro
• ¼ tsp sea salt

For the Sweet Potato Chips

• 1 pound sweet potatoes, sliced ⅛ to ¼ inch thick
• ½ tsp sea salt

How to Make Instant Pot Chicken Carnitas Nachos

This recipe comes together in three simple components: fresh pico de gallo, crispy baked sweet potato chips, and juicy Instant Pot chicken carnitas. Here’s how to do it:

Step 1: Make the Pico de Gallo

1. Combine the diced tomatoes, red onion, cilantro, and salt in a bowl.
2. Mix well and portion into 4 small sauce cups.
3. Refrigerate until ready to assemble.

Step 2: Bake the Sweet Potato Chips

1. Preheat the oven to 400°F. Place a wire cooling rack on a baking sheet.
2. Working in two batches, spread sweet potato slices in a single layer on the rack.
3. Bake for 10 minutes, then carefully flip each slice.
4. Bake an additional 10–12 minutes, until the edges are golden and crisp.
5. Sprinkle with sea salt and transfer to meal prep containers.

Step 3: Cook the Instant Pot Chicken Carnitas

1. While the chips bake, add chicken breasts, all spices, and chicken stock to the Instant Pot.
2. Lock the lid and close the pressure valve.
3. Press the chicken setting for 15 minutes.
4. Once the timer goes off, let the pot depressurize naturally, then open the valve.
5. Shred the chicken using two forks and divide evenly among 4 meal prep containers.
6. Drizzle some of the cooking juices over the top. Add cheese if desired.

Once everything is ready, store all components separately in airtight containers for the best texture throughout the week.

Ingredient Tips & Notes

• Slice evenly: Cut the sweet potatoes to a uniform thickness so they bake at the same rate.
• Don’t crowd the pan: Overlapping slices will steam rather than crisp — use two baking sheets if needed.
• Batch bake: Cooking the chips in batches gives you the crispiest results.
• Prep ahead: You can make the chicken carnitas and pico de gallo 1–2 days in advance to save time on assembly day.
• Use the cooking liquid: Drizzling some Instant Pot broth over the shredded chicken keeps it juicy and flavorful throughout the week.

For more inspiration on pressure cooker meals and bold flavors, check out this collection of ideas from Allrecipes — a trusted source for tested, crowd-pleasing recipes.

How to Store and Reheat

• Store all components in airtight containers in the refrigerator for up to 4 days.
• Keep the pico de gallo in a separate small container to maintain freshness.
• Store sweet potato chips separately at room temperature to keep them crisp.

Reheating Tips for Chicken Carnitas Nachos

• Reheat the chicken in the microwave (1–2 minutes) or on the stovetop over medium heat.
• Re-crisp the sweet potato chips in the oven at 375°F for 3–5 minutes if they’ve softened.
• Assemble just before eating for the best texture — add chips last to avoid sogginess.

This recipe also works great as a no-reheat cold meal — simply assemble straight from the fridge for a quick, refreshing lunch.

How to Customize Instant Pot Chicken Carnitas Nachos

This is one of those flexible recipes that works with whatever you have on hand. Try these easy swaps and additions:

• Use store-bought sweet potato chips to save time
• Swap in tortilla chips for a classic nacho base
• Use chicken thighs instead of breasts for extra tenderness and richness
• Try pork shoulder instead of chicken for a more traditional carnitas flavor
• Add a squeeze of fresh lime juice before serving
• Sprinkle extra fresh cilantro on top for brightness
• Add shredded cheddar or pepper jack cheese for a melty finish
• Top with sliced jalapeños or hot sauce for heat

Pair your nachos with this vibrant Mexican-style salad for a complete and colorful meal-prep spread.

Dietary Swaps

• Gluten-Free: This recipe is naturally gluten-free. If using store-bought chips, double-check the label to confirm no gluten-containing additives.
• Dairy-Free: Simply skip the cheese topping or use a dairy-free cheese alternative.
• Vegetarian / Vegan: Swap the chicken carnitas for seasoned jackfruit, crispy tofu, or spiced black beans — all work beautifully on sweet potato chips.
• Low-Carb: The sweet potato chips are lower in refined carbs than tortilla chips, making this a more nutrient-dense nacho option.

Instant Pot Chicken Carnitas Nachos — Full Recipe

Frequently Asked Questions

Can I freeze Instant Pot chicken carnitas?

Yes! Cooked and shredded chicken carnitas freeze very well for up to 3 months. Store in airtight containers or freezer bags. Thaw overnight in the refrigerator and reheat with a splash of broth to keep the meat juicy.

How long do sweet potato chips stay crispy?

Homemade sweet potato chips are best within 1–2 days. Store them in an airtight container at room temperature. If they soften, re-crisp them in the oven at 375°F for 3–5 minutes.

Can I make this recipe ahead of time?

Absolutely. The chicken carnitas and pico de gallo can be made 1–2 days in advance. For the best texture, make the sweet potato chips closer to when you plan to eat them.

What is the best way to shred the chicken?

Use two forks to pull the chicken apart while it’s still warm. You can also use a hand mixer on low speed for faster shredding. Toss the shredded meat with some cooking liquid for extra flavor.

Can I double this chicken carnitas nachos recipe?

Yes! Simply double the chicken ingredients and freeze half of the cooked carnitas for future meals like tacos, burritos, grain bowls, or soups.