Instant Pot Chili Nachos

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recipe by Michelle Fagone

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
  • Calories icon
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:

recipe updated Apr 30, 2020


  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Red onion icon
    Red onion
    1 (about 135 g)
  • Green bell pepper icon
    Green bell pepper
    1 (about 150 g)
  • Ground beef icon
    Ground beef
    227 g (about 1 cup)
  • Ground pork icon
    Ground pork
    113.5 g (about ½ cup)
  • Chili powder icon
    Chili powder
    1 tbsp (about 7.95 g)
  • Garlic powder icon
    Garlic powder
    1 tsp (about 2.65 g)
  • Ground cumin icon
    Ground cumin
    1 tsp (about 2.1 g)
  • Salt icon
    1 tsp (about 6 g)
  • Canned diced tomatoes icon
    Canned diced tomatoes
    411.44 g (about 1 ¾ cups)
  • Canned green chiles icon
    Canned green chiles
    113.5 g (about 113 ½)
  • Cream cheese icon
    Cream cheese
    113.5 g (about ½ cup)
  • Cheddar cheese icon
    Cheddar cheese
    ½ cup (about 52.5 g)
  • Roma tomato icon
    Roma tomato
    2 (about 120 g)
  • Scallion icon
    4 (about 60 g)
  • Tortilla chips icon
    Tortilla chips
    170.25 g (about 6 ½ cups)


  • 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. Close and lock the lid and turn the steam release handle to Sealing
  9. Pressure cook - Meat, High, 35 min
  10. Natural release
  11. Add cream cheese to the inner pot
  12. Stir in until melted
  13. Serve
  14. Garnish with cheddar cheese, roma tomato, scallion and tortilla chips
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