Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
Meat Claws
Ingredients
1lb Chicken Breast
1medium Vidalia Onionminced
2tbspFoxx Brothers Spice Rub
32ozFoxx Brothers BBQ Sauce
1bagTortilla Chips
32ozBushes BBQ Baked Beans
14ozCorn Drained & Rinsed
1largeTomato Diced
4cups Nacho Taco Shredded Cheese
1pint Sour Cream
1JalapenoSliced to garnish
Instructions
First set your Instant Pot to Sauté. Add olive oil and minced onions to the pot and sweat until translucent.
Next coat chicken breast with a really good BBQ spice rub, and place in Instant Pot on top of onions. Top it all with 1 cup of your favorite sauce.
Secure the lid and seal the steam release valve. Cook at High Pressure Manual Cook High for 18 minutes and allow to naturally vent when done
Allow Instant Pot to naturally vent and decompress before opening. Remove chicken and shred meat. I like to use a set of meat claws but two forks will work just fine too.
Coat all meat with remaining barbecue sauce. *You may need to open the additional bottle at this point.
Assemble Cowboy Nachos- layer BBQ Baked Bean, which are slightly mashed with a potato masher, to make a paste on top chips. Next layer on your BBQ Chicken. Then add corn, onions, and jalapeno peppers.
Top with a Mexican Cheese and toast under the broiler or in your Ninja Air Fryer for 5-10 minutes until cheese is melted and gooey.
Once your Cowboy Nachos are toasted top with sour cream, and garnish with optional scallions and fresh tomatoes. Drizzle with a little extra barbecue sauce and serve.