On Friday night, when everyone comes home hungry and no one wants to spend an hour at the stove, these nachos always arrive at the right time. Some salsa, chicken, sturdy chips — and the Instant Pot does most of the work while you prep the rest.
Placed on the board in the middle of the table, the nachos release a scent of cumin and mild chili that fills the whole kitchen. The cheese, still steaming, forms straw-yellow strings between each chip. The shredded chicken has seeped everywhere, into the crevices, under the melted cheddar. You can see the green of the guacamole, the creamy white of the sour cream, and a few glistening jalapeño slices. You don’t even know where to start.
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