Instant Pot Chicken Taco Chili
This Instant Pot Chicken Taco Chili combines tender chicken, hearty beans, sweet corn, juicy tomatoes, and zesty taco seasoning, creating a deliciously satisfying and nutritious meal. Ready in just over 30 minutes, this simple chili is an ideal choice for those hectic weeknight dinners!
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Ingredients
- olive oil spray
- 1 8-oz can tomato sauce
- 10 oz package frozen corn kernels
- 2 10 oz cans diced tomatoes w/chilies
- 24 oz boneless skinless chicken breasts
- 4 ounce can chopped green chili peppers
- 1/4 cup chopped fresh cilantro
- 1 packet reduced sodium taco seasoning or homemade
- 1 1/2 tablespoons cumin
- 1 1/2 tablespoons chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 small onion
- 1 15.5 oz can black beans
- 1 15.5 oz can kidney beans
Instructions
- 1
Select the sauté function and lightly coat the inner pot with cooking spray. Add the chopped onion, stirring frequently until it becomes tender and turns a lovely golden color, which should take approximately 4 to 5 minutes.
- 2
Hit cancel to stop the sauté mode and pour in 1/4 cup of water to deglaze the bottom of the pot, scraping up any browned bits.
- 3
Introduce the chicken pieces into the pot and generously season both sides with half of the taco seasoning.
- 4
Next, incorporate the beans, corn, and green chilies, followed by the diced tomatoes and tomato sauce to complete the mixture.
- 5
Pour in an additional 1/2 cup of water along with the remaining taco seasoning, then gently stir the ingredients without disturbing the chicken.
- 6
Secure the lid and set the pot to cook on high pressure for 25 minutes. Once the cooking time is up, allow for a natural release of pressure. Carefully take out the chicken and shred it using two forks. Mix the shredded chicken back into the chili.
- 7
Garnish with fresh cilantro before serving. This recipe yields approximately 11 cups.