Ground Turkey Nachos in the Pressure Cooker
Quick and flavorful nachos made with seasoned ground turkey, melty cheese, and colorful veggies all layered and baked to perfection after a pressure cooking prep step.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 lb ground turkey fresh or thawed frozen
- 2 tablespoons taco seasoning store-bought or homemade
- 2 tablespoons tomato paste adds rich base flavor
- 10 oz tortilla chips sturdy chips
- 4 cups cheddar cheese shredded, sharp or mild
- 1 cup corn frozen or canned
- 1 cup black beans rinsed and drained
- 0.25 cup jalapenos sliced
- 1 cup red onion diced
- 1 cup sweet bell pepper diced
Instructions
Instructions
- Preheat oven to 375°F for final nacho baking.
- Cook ground turkey in a large skillet over medium heat for 5–7 minutes until browned, breaking it up as it cooks.
- Stir in taco seasoning and tomato paste. Cook for another 2–3 minutes until well combined and fragrant.
- Spread half of the tortilla chips on a large baking sheet as the first layer.
- Top with half each of the cooked turkey mixture, cheese, corn, black beans, jalapenos, red onion, and bell pepper.
- Repeat the layers with the remaining chips and toppings, ending with cheese on top.
- Bake in preheated oven for 10–15 minutes until cheese is fully melted and slightly golden.
- Remove from oven and serve hot with your favorite garnishes.
Notes
Make ahead: Cook turkey mixture up to 2 days in advance. Store in an airtight container in the fridge. You can also freeze for up to 3 months. Reheat gently in oven or pressure cooker to preserve texture. Store chips and toppings separately to keep them crisp.