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Cowboy Nachos BBQ JENRON DESIGNS
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Cowboy Nachos

Course Dinner, Lunch, Main Course, Snack
Cuisine American, Southern, Tex Mex
Keyword Leftovers, Taco
Prep Time 15 minutes
Cook Time 18 minutes
Natural Release 10 minutes
Total Time 43 minutes
Servings 4 People
Author Jennifer

Equipment

  • Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
  • Meat Claws

Ingredients

  • 1 lb Chicken Breast
  • 1 medium Vidalia Onion minced
  • 2 tbsp Foxx Brothers Spice Rub
  • 32 oz Foxx Brothers BBQ Sauce
  • 1 bag Tortilla Chips
  • 32 oz Bushes BBQ Baked Beans
  • 14 oz Corn Drained & Rinsed
  • 1 large Tomato Diced
  • 4 cups Nacho Taco Shredded Cheese
  • 1 pint Sour Cream
  • 1 Jalapeno Sliced 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.