Description
Mini Tostadas featuring tender shredded chicken cooked in an Instant Pot with taco seasoning and salsa, topped on crispy tortilla chips spread with refried beans, cheddar cheese, and fresh homemade pico de gallo. These bite-sized treats are perfect for entertaining or a flavorful snack.
Ingredients
Scale
Chicken and Tostada Base
- 1 pound chicken breasts
- 1 packet taco seasoning
- 1 cup salsa
- 1/2 cup water
- 24 round tortilla chips
- 1 15 oz can refried beans
- 1 cup shredded cheddar cheese
Pico de Gallo
- 1 cup tomato, chopped
- 2 Tablespoons onion, finely chopped
- 1 Tablespoon lime juice
- 1/4 teaspoon salt
- 1 Tablespoon chopped cilantro
- 1/2 jalapeno, seeded and chopped
Instructions
- Prepare the Instant Pot: Pour 1/2 cup of water into the bottom of the Instant Pot to create steam and prevent burning.
- Season the Chicken: Add 1 pound of chicken breasts to the pot and sprinkle with the entire packet of taco seasoning for flavor.
- Add Salsa: Pour 1 cup of salsa over the chicken, ensuring some salsa goes underneath the chicken to avoid burning during cooking.
- Pressure Cook the Chicken: Seal the Instant Pot and cook under high pressure for 12 minutes if using fresh or defrosted chicken breasts, or 17 minutes if using frozen chicken breasts.
- Shred the Chicken: Perform a quick pressure release, remove the lid, and shred the chicken using two forks. Stir the shredded chicken back into the salsa mixture in the pot for extra flavor.
- Make Pico de Gallo: Combine 1 cup chopped tomato, 2 tablespoons finely chopped onion, 1 tablespoon lime juice, 1/4 teaspoon salt, 1 tablespoon chopped cilantro, and 1/2 chopped jalapeno in a bowl. Refrigerate until ready to serve.
- Heat Refried Beans: Warm the refried beans either in a microwave-safe bowl in the microwave or on the stovetop to make spreading easier.
- Assemble Mini Tostadas: Arrange 24 round tortilla chips on a serving platter. Spread about 1 tablespoon of warm refried beans on each chip, then top with a portion of the shredded chicken, a sprinkle of shredded cheddar cheese, and finally a generous spoonful of pico de gallo.
- Serve Immediately: Enjoy these mini tostadas fresh for the best crunch and flavor.
Notes
- You can substitute rotisserie chicken for a quicker version, but adjust seasoning accordingly.
- If you prefer spicier pico de gallo, include the seeds in the jalapeno or add extra chopped jalapeno.
- For a dairy-free option, omit the cheddar cheese or use a plant-based cheese alternative.
- To keep tortilla chips crisp, assemble the tostadas just before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes (fresh chicken) or 17 minutes (frozen chicken) plus 5 minutes for shredding and assembly
- Category: Appetizer
- Method: Instant Pot
- Cuisine: Mexican
Keywords: mini tostadas, shredded chicken tostadas, instant pot chicken, Mexican appetizer, taco seasoning, pico de gallo, refried beans, party snacks
