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The ultimate creamy and cheesy Chicken Nacho Dip, made in minutes with a pressure cooker. The perfect appetizer for any occasion and the best part is only real ingredients are used…no Velveeta!
I’ve tested and retested this recipe for a Chicken Nacho Dip (without any Velveeta!) in my new pressure cooker, and folks, it’s my newest obsession. We actually ended up eating this for an after school snack one day and then turned it into dinner the next. (Served in tortillas.) Whether you’re going to a party, want a great nacho dip to use multi-purposely, or love to eat while (pretending) to watch sports, this is the recipe for you!
Ingredients for Nacho Dip
This Nacho Dip is packed full of flavor from all sorts of different ingredients. Don’t worry though, this is still a simple recipe that is hard to get wrong. Here’s what you need:
- Chicken Broth and Chicken Breasts – broth to cook the chicken in! This keeps the chicken moist.
- Taco Seasoning and Cayenne Pepper – both of these seasonings go in with the chicken to flavor it even more. Like things spicier? Add more cayenne.
- Canned and Roma Tomatoes – canned tomatoes are added with the chicken for flavor whereas roma tomatoes are added after the dip is finished.
- Cream Cheese and Mexican Blend Cheese – these two add all of the necessary creaminess to the nacho dip!
- Cornstarch – this is added to thicken the mixture.
- White Beans – I used canned beans to add more protein and yummy texture.
- Salt and Pepper – adjust seasonings as you go!
- Cilantro – this is used as a garnish! If you can’t stand the taste of cilantro, simply leave it out.
- Jalapeno Peppers – also used as a topping, add as much or as little as you’d like!
How to Make Nacho Dip
Here’s my quick rundown on how to make this super easy Nacho Dip. For full details, see the recipe card down below!
- Cook chicken in some broth and taco seasoning real quick in a pressure cooker. Remove the chicken and shred.
- Switch over to the Brown/Sauté function and melt in some cream cheese and shredded Mexican blend cheese.
- Stir in a cornstarch and chicken broth slurry to thicken.
- Add in a can of beans.
- Add the chicken back into the liquid.
- Taste and add in some salt and pepper.
- Either keep warm, or serve in a big bowl with diced tomatoes, cilantro, and jalapeños.
It’s one of the simplest and tastiest dips EVER. If you’re floating around the web for a nacho dip this is it! Plus I love that it tastes as good (if not better!) than it looks.
Pressure Cooker Tips and Tricks
Here are a few things I learned about pressure cooking in general that I learned while making this Nacho Dip:
(For some of you, this might be silly information because you own one of these appliances already and know all of this stuff, but I’m a total newbie and I was on a quick learning curve.)
- When using a pressure cooker, there is a preheat time and a cook time. The preheat time can take anywhere between 3 and 15 minutes, depending on how hot your food is, to begin with, how much food there is and how much liquid is in the recipe. Your cook time starts when the machine is ‘preheated’ or completely under pressure.
- Once the cook time is completed, it automatically switches over to the “Keep Warm” function and will keep your food warm for up to 4 hours!
- Once the cook time is completed, you can let the machine naturally release pressure (by just letting it sit there for about 10 minutes) or by flicking open the valve at the top using a long kitchen tool (don’t use your hands!) to quickly release all that pressure.
- The food pretty much stays the same and in the same spots as when you put it in there. For some reason, I thought that it would look totally different, but it didn’t!
- The Brown/Sauté function is my favorite! Works amazingly well for soups and stews where you want to brown some veggies and/or meat before cooking. I also use it to bring soups or stews to a boil for easy thickening.
- A bonus of the Brown/Sauté function is when you use it first to brown meat or veggies or whatever, it actually speeds up your preheat time because you’re starting with food that’s already hot. Important to know when throwing together a quick dinner.
- The rice function works really well.
I’ll be honest and say I haven’t used all the functions yet, but the more I try, the more I like this little thing…it’s such a time saver!
More Dip Recipes to Try!
If you tried this Nacho Dip, tell me how it went in the comments below 🙂
The printable recipe card is down there too, enjoy!
Crockpot Chicken Nacho Dip
- 1 1/2 cups chicken broth divided
- 3 boneless skinless chicken breasts about 1.25 lbs
- 1/4 cup taco seasoning
- pinch of cayenne pepper optional
- 14.5 oz petite diced tomatoes 1 can, drained
- 8 oz cream cheese cut into pieces
- 6 oz shredded mexican blend cheese I used 365 Everyday Value
- 1 1/2 tablespoons cornstarch
- 15 oz white beans** 1 can, rinsed and drained
- salt & pepper to taste
- 2 roma tomatoes finely diced
- chopped cilantro
- sliced jalapeno pepper
- Place 1 1/4 cups chicken broth into a pressure cooker. Whisk in taco seasoning and cayenne. Add in petite diced tomatoes and chicken breasts and stir to coat in liquid. Cover with lid, ensuring pressure valve is closed. Press the "Chicken" cook function button, adjust cook time to 15 minutes and press "high pressure" button. Press "Start" button. It will take about 7-10 minutes to preheat before cooking time starts.
- Once cooking time has completed, open the pressure valve to release pressure quickly, using a long kitchen tool. Once all pressure has been released, remove lid. Remove chicken from the liquid and shred. Set aside.
- Switch to "Brown/Saute" function and whisk in cream cheese blocks until melted. Sprinkle in shredded cheese bit by bit, whisking to melt. Whisk remaining 1/4 cup chicken broth with corn starch and pour in. Boil for 30 seconds to 1 minute or until dip starts to thicken. Add shredded chicken and rinsed beans. Stir. Press "Stop" button. Taste and adjust seasoning with salt, pepper, cayenne or even more taco seasoning if you'd like.