Instant Pot Chicken Taco Chili Recipe

Instant Pot Chicken Taco Chili Recipe

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.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes



  • Olive oil spray
  • 1small onion,chopped
  • 15.5ozblack beans,(1can), not drained
  • 15.5ozkidney beans,(1can), not drained
  • 8oztomato sauce,(1can),
  • 10ozcorn kernels,package frozen
  • 2canstomatoes w/chilies,10oz each diced, Rotel
  • 24ozchicken breasts,3 boneless skinless
  • 4ozgreen chili peppers,can chopped
  • ¼cupcilantro,fresh chopped
  • 1pkttaco seasoning,reduced sodium or homemade

For Taco Seasoning:

  • tbspcumin
  • tbspchili powder
  • ¼tspgarlic powder
  • ¼tsponion powder
  • ¼tspdried oregano
  • ½tsppaprika
  • 1tspkosher salt
  • ½tspblack pepper


  1. Press saute and spray the insert with oil, add the onion and stir, cooking until soft and golden, about 4 to 5 minutes.

  2. Press cancel to prevent getting a burn notice, then deglaze the pot with 1/4 cup water.

  3. Add the chicken and season both sides with half of the taco seasoning.

  4. Add the beans, corn, green chilies, then finish with the diced tomatoes and tomato sauce.

  5. Add 1/2 cup water plus the remaining taco seasonings and gently stir without moving the chicken.

  6. Cover and cook high pressure 25 minutes.

  7. Naturally release, then remove the chicken and shred with two forks.

  8. Return the chicken to the pot and mix to combine.

  9. 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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