Pressure Cooker Black Bean Chicken Nachos Recipes

PRESSURE-COOKER BLACK BEAN CHICKEN NACHOS

Steps:

• Place chicken, salsa and peppers in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 7 minutes. Quick release pressure; press cancel. A thermometer inserted in chicken should read at least 165°., Remove chicken; shred with 2 forks. Return to pressure cooker. Using a slotted spoon, serve chicken over chips; sprinkle with cheese and, if desired, cilantro. Add toppings of choice.

PRESSURE COOKER HEARTY PORK & BLACK BEAN NACHOS

Steps:

• Pulse beef jerky in a food processor until finely ground. Working in batches, place 1-1/2 pounds ribs in a 6-qt. electric pressure cooker; top with half the jerky, 2 cans beans, 2 cups broth, 1/2 cup onion, 3 bacon strips, 2 tsp. garlic and 1/2 teaspoon red pepper flakes. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes., Allow pressure to naturally release for 10 minutes; quick-release any remaining pressure. Remove pork mixture from pressure cooker; make second batch by adding remaining ingredients to cooker. Repeat previous procedure. , When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to pressure cooker. Select saute setting and adjust for high heat; heat through. Strain pork mixture; discard juices. Serve with chips and toppings as desired.

BLACK BEAN CHICKEN NACHOS

Steps:

• Place chicken, salsa and peppers in a 3- or 4-qt. slow cooker. Cook, covered, on low until meat is tender, 4-5 hours., Remove chicken; shred with 2 forks. Return to slow cooker to heat through. Using a slotted spoon, serve chicken over chips; sprinkle with cheese and optional toppings.

CHICKEN AND BLACK BEAN NACHOS

Steps:

• Preheat the oven to 400 F.
• Spread the chips out evenly on a baking sheet. Top with the beans and chicken, then the cheese. Bake until the cheese is bubbly, 7 to 8 minutes. Top with the lettuce, salsa, sour cream, guacamole, cilantro and pickled jalapenos.
• Preheat the oven to 400 degrees F.
• Slice the top off the head of garlic. Place the garlic on a sheet of aluminum foil and drizzle with the olive oil. Wrap the garlic tightly. Roast for about 30 minutes, depending on the size of the garlic, until soft and golden brown. Let cool completely. Squeeze the peel of each clove to release the garlic.
• In a food processor, combine the garlic, serrano, avocados, lime juice, salt and pepper. Pulse until chunky. Transfer to a bowl and stir in the cilantro.
• Yield: 6 to 8 servings