Cook the chicken in the instant pot

• Add the frozen chicken breast to the instant pot.
• Add the salsa and chicken stock.
• Season with onion powder, garlic powder, cumin, salt and oregano.
• Put on the lid and cook on the poultry setting.

Cut the vegetables

• Cut the tops off the bell peppers, remove the centre and the white pieces, then slice into 1/8 inch thick strips.
• Halve the onions, cut off both ends, peel and slice into 1/8 inch thick strips.
• Move the peppers and onions to a bowl.

Season the vegetables

• Season the peppers and onions with onion powder, garlic powder, cumin, oregano and salt.
• Mix everything together.

Sauté the peppers and onions

• Heat the oil in a pan over medium-high heat.
• Add the onions and peppers and cook until they start to get some colour.
• Move them off the burner.

Shred the chicken

• Once the chicken is cooked through, shred it with a chicken shredder or two forks.
• Mix it with all of the juices.

Assemble the nachos

• Spread the tortilla chips onto a baking tray.
• Spread the shredded chicken over the chips.
• Layer on the peppers and onions.
• Load it up with the Colby Jack and white sharp cheddar.

Bake the nachos

• Put the nachos in the oven at 350 degrees Fahrenheit just to melt all the cheese.
• Take them out of the oven.