Absolutely! Instead of using a slow cooker, place all the ingredients in the base of an Instant Pot. Mix and place top over top, and seal. Make sure valve is set to ‘Seal’. Set manual pressure to 24 minutes. Once cook time has elapsed, manually release the pressure carefully. Shred the chicken with two forks and mix thoroughly. Top chips with the mixture and continue with Step 5 of the recipe card below. So easy to adapt this recipe!
INGREDIENTS FOR OUR CREAMY SLOW COOKER CHICKEN NACHOS:
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