To cook the chicken, pour 1 cup of water in the bottom of the Instant Pot.
Put the trivet in and place the chicken on top of the trivet.
Cook at high pressure for 8 minutes with a 5 minute natural pressure release, releasing the remaining pressure when done.
Shred the chicken and season with 1 teaspoon of garlic powder, the cumin, and 1 teaspoon of salt.
Sauce
To make the sauce, whisk together all the ingredients for the sauce in a small bowl.
Assemble, Cook, and Top
To make the nachos, preheat the oven to 350°F.
Place a layer of cassava chips on an oven-proof platter or parchment paper lined baking sheet.
Top with shredded chicken, dot with the sauce, and sprinkle with shredded cheese.
Place a second layer of cassava chips atop the first, and again top with shredded chicken, some sauce, and a larger amount of shredded cheese
Repeat steps 8 and 9 if necessary on an additional platter or baking sheet.
Place in the oven and cook 10 minutes or until the cheese is melted.
Top the finished nachos with desired optional toppings and serve with remaining sauce for dipping.
Notes
This recipe is a great one for using up leftover chicken -- just chop or shred and sprinkle with a little cumin.
I use my own ranch dressing mix recipe for the sauce. If you don't have all the ingredients to make it, you can just add a little garlic or onion powder and some dried dill or parsley.