Place frozen chicken and salsa in the pot. Close lid and move slider to PRESSURE. Make sure the pressure release valve is in the SEAL position.
Step 2
The temperature will default to HIGH, which is the correct setting. Set time to 20 minutes. Select START/STOP to begin cooking (the unit will build pressure for approx. 12 minutes before cooking begins).
Step 3
When cooking is complete, quick release pressure by turning the pressure release valve to the VENT position. Move slider to AIR FRY/STOVETOP to unlock the lid, then carefully open it.
Step 4
Use silicone-tipped tongs to shred the chicken in the pot. Add the refried beans, salt, and taco seasoning and stir well to incorporate.
Step 5
Arrange half the tortilla chips evenly on top of the chicken mixture, then cover chips with half the cheese. Repeat with a second layer of the remaining tortilla chips topped with the remaining cheese.
Step 6
Close lid and keep slider in the AIR FRY/ STOVETOP position. Select AIR FRY, set temperature to 360°F, and set time to 5 minutes. Select START/STOP to begin cooking. For crispier results, add additional time.
Step 7
When cooking is complete, garnish nachos with guacamole, sour cream, and scallions and serve.
The temperature will default to HIGH, which is the correct setting. Set time to 20 minutes. Select START/STOP to begin cooking (the unit will build pressure for approx. 12 minutes before cooking begins).
When cooking is complete, quick release pressure by turning the pressure release valve to the VENT position. Move slider to AIR FRY/STOVETOP to unlock the lid, then carefully open it.
Arrange half the tortilla chips evenly on top of the chicken mixture, then cover chips with half the cheese. Repeat with a second layer of the remaining tortilla chips topped with the remaining cheese.
Close lid and keep slider in the AIR FRY/ STOVETOP position. Select AIR FRY, set temperature to 360°F, and set time to 5 minutes. Select START/STOP to begin cooking. For crispier results, add additional time.
