Instant Pot Chili Nachos

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recipe by Michelle Fagone http://www.cavegirlcuisine.com/recipes/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    348
based on 1 ratings

This appetizer is always a crowd-pleaser. And now those with gluten allergies can join in on the fun—just make sure you get the right chips. The tortilla chips need to be made from corn, either blue or yellow, instead of wheat. There are also chips made from sweet potatoes, rice, and even beans if you want some variety. And your imagination is the limit when it comes to toppings. Try diced avocado, guacamole, sour cream, jalapeño slices, or sliced black or green olives.

Inspired by: https://recipes.instantpot.com/recipe/chili-nachos/

recipe updated Apr 30, 2020

Ingredients

  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Red onion icon
    Red onion
    1 (135g)
  • Green bell pepper icon
    Green bell pepper
    1 (150g)
  • Ground beef icon
    Ground beef
    1 cup
  • Ground pork icon
    Ground pork
    ½ cup
  • Chili powder icon
    Chili powder
    1 tbsp (8g)
  • Garlic powder icon
    Garlic powder
    1 tsp (3g)
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Salt icon
    Salt
    1 tsp (6g)
  • Canned diced tomatoes icon
    Canned diced tomatoes
    411g (about 1¾ cups)
  • Canned green chiles icon
    Canned green chiles
    ¾ cup
  • Cream cheese icon
    Cream cheese
    ½ cup
  • Cheddar cheese icon
    Cheddar cheese
    about ½ cup (52g)
  • Roma tomato icon
    Roma tomato
    2 (120g)
  • Scallion icon
    Scallion
    4 (60g)
  • Tortilla chips icon
    Tortilla chips
    6½ cups

Tools

  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add olive oil to the inner pot
  2. Pre-heat until hot - Sauté, Normal
  3. Then add red onion and green bell pepper to the inner pot
  4. Sauté until translucent while stirring frequently - approx 5 min
  5. Add ground beef and ground pork to the inner pot
  6. Cook while stirring occasionally - 5 min
  7. Stir chili powder, garlic powder, ground cumin, salt, canned diced tomatoes and Canned Green Chiles into the inner pot
  8. Cancel - Sauté
  9. Close and lock the lid and turn the steam release handle to Sealing
  10. Pressure cook - Meat, High, 35 min
  11. Natural release
  12. Add cream cheese to the inner pot
  13. Stir in until melted
  14. Serve
  15. Garnish with cheddar cheese, roma tomato, scallion and tortilla chips
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