Instant Pot Chicken Taco Chili

Name: Instant Pot Chicken Taco Chili
Prep time: 5 min
Cook time: 25 min
Total time: 45 min
Yield: 10 servings
Ingredients: Olive oil spray; 1 1/2 tablespoons cumin; 1 small onion; 1 1/2 tablespoons chili powder; 1 .5 oz can black beans; 1/4 teaspoon garlic powder; 1 .5 oz can Kidney Beans; 1/4 teaspoon onion powder; 1 oz can tomato sauce; 1/4 teaspoon dried oregano; 10 oz package frozen corn kernels; 1/2 teaspoon paprika; 2 oz cans diced tomatoes w/chilies; 1 teaspoon kosher salt; 24 oz boneless skinless chicken breasts; 1/2 teaspoon black pepper; 4 ounce can chopped green chili peppers; 1/4 cup chopped fresh cilantro; 1 packet reduced sodium taco seasoning or homemade

User Reviews

4.9

414 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings
10 servings
Calories
211 kcal
Course
Dinner
Cuisine
American

Instant Pot Chicken Taco Chili

Iris Warren

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This Instant Pot Chicken Chili is made with chicken, beans, corn, tomatoes, and taco seasoning for a hearty, flavorful, and healthy dinner. This easy taco chili comes together in just over 30 minutes, perfect for busy weeknights!

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Ingredients

Servings

Olive oil spray
1 1/2 tablespoons cumin
1 small onion (chopped)
1 1/2 tablespoons chili powder
1 .5 oz can black beans (not drained)
1/4 teaspoon garlic powder
1 .5 oz can Kidney Beans (not drained)
1/4 teaspoon onion powder
1 oz can tomato sauce
1/4 teaspoon dried oregano
10 oz package frozen corn kernels
1/2 teaspoon paprika
2 oz cans diced tomatoes w/chilies ( (Rotel))
1 teaspoon kosher salt
24 oz boneless skinless chicken breasts (from 3 breasts)
1/2 teaspoon black pepper
4 ounce can chopped green chili peppers
1/4 cup chopped fresh cilantro
1 packet reduced sodium taco seasoning or homemade (see below)

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Instructions

Press saute and spray the insert with oil, add the onion and stir, cooking until soft and golden, about 4 to 5 minutes.
Press cancel to prevent getting a burn notice, then deglaze the pot with 1/4 cup water.
Add the chicken and season both sides with half of the taco seasoning.
Add the beans, corn, green chilies, then finish with the diced tomatoes and tomato sauce.
Add 1/2 cup water plus the remaining taco seasonings and gently stir without moving the chicken.
Cover and cook high pressure 25 minutes. Natural release, then remove the chicken and shred with two forks. Return the chicken to the pot and mix to combine.
Top with fresh cilantro and serve. Makes about 11 cups.

Nutrition Information

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Serving 1generous cup Calories 211kcal (11%) Carbohydrates 26g (9%) Protein 23g (46%) Fat 3g (5%) Saturated Fat 0.5g (3%) Cholesterol 50mg (17%) Sodium 623mg (26%) Fiber 8g (32%) Sugar 4.5g (9%)