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.
Serves:
Ingredients
- 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:
- 1½tbspcumin
- 1½tbspchili powder
- ¼tspgarlic powder
- ¼tsponion powder
- ¼tspdried oregano
- ½tsppaprika
- 1tspkosher salt
- ½tspblack pepper
Instructions
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Press saute and spray the insert with oil, add the onion and stir, cooking until soft and golden, about 4 to 5 minutes.
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Press cancel to prevent getting a burn notice, then deglaze the pot with 1/4 cup water.
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Add the chicken and season both sides with half of the taco seasoning.
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Add the beans, corn, green chilies, then finish with the diced tomatoes and tomato sauce.
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Add 1/2 cup water plus the remaining taco seasonings and gently stir without moving the chicken.
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Cover and cook high pressure 25 minutes.
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Naturally release, then remove the chicken and shred with two forks.
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Return the chicken to the pot and mix to combine.
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Top with fresh cilantro and serve.
Nutrition
- 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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