How To Make Instant Pot Chicken Taco Chili
When you’re running short on time, an Instant Pot is definitely a life saver. This taco chili recipe is a delectable dish that you can make in minutes.
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.
Naturally 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.
- Calories: 510.54kcal
- Fat: 12.72g
- Saturated Fat: 2.77g
- Trans Fat: 0.07g
- Monounsaturated Fat: 6.23g
- Polyunsaturated Fat: 2.60g
- Carbohydrates: 65.14g
- Fiber: 19.86g
- Sugar: 4.15g
- Protein: 35.94g
- Cholesterol: 43.54mg
- Sodium: 434.31mg
- Calcium: 153.54mg
- Potassium: 1642.57mg
- Iron: 7.87mg
- Vitamin A: 49.17µg
- Vitamin C: 8.76mg
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