Instant Pot Chicken Taco Chili
User Reviews
4.9
Instant Pot Chicken Taco Chili
Description
Instant Pot Chicken Taco Chili is a one-pot dish combining diced onion, aromatic spices including cumin and chili powder, two types of beans, corn kernels, and chicken breast cooked together with diced tomatoes and green chilies. Sautéing the onions first builds a flavor base before adding the rest of the ingredients. The pressure cooking ensures the chicken cooks thoroughly and stays tender, while the beans and corn add bite and variety.
Once pressure cooked, the chicken is shredded to disperse evenly, blending with the thick tomato-bean broth and spices. Fresh cilantro added at the end brightens the final dish. The chili is mildly smoky and savory with a layered heat profile from chili powders and fresh green chilies.
This chili yields about 11 cups, making it suitable for family meals or leftovers. It can be served alone or accompanied by rice, tortilla chips, or toppings like cheese and sour cream. The seasoning can be adjusted by choosing different taco seasoning blends or adding extra spices according to taste.
Ingredients
- olive oil spray form
- 1 1/2 tablespoons cumin
- 1 onion chopped, small
- 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 oregano dried
- 10 oz corn kernels frozen, package
- 1/2 teaspoon paprika
- 2 oz cans diced tomatoes with chilies Rotel
- 1 teaspoon kosher salt
- 24 oz chicken breast from 3 breasts, boneless skinless
- 1/2 teaspoon black pepper
- 4 ounce can green chili pepper chopped
- 1/4 cup cilantro chopped, fresh
- 1 taco seasoning see below, packet reduced sodium or homemade
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
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 211 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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