Description
This Instant Pot Chicken Chili is made with chicken, beans, corn, tomatoes, and taco seasoning for a hearty, flavorful, and healthy dinner. This easy taco chili comes together in just over 30 minutes.
Yield: 10servings | Serving Size: 1generous cup
Ingredients
olive oil spray
1small onion, chopped
115.5 oz can black beans, not drained
115.5 oz can kidney beans, not drained
18-oz can tomato sauce
10ozpackage frozen corn kernels
210 oz cans diced tomatoes w/chilies, (Rotel)
24ozboneless skinless chicken breasts, from 3 breasts
4ounce can chopped green chili peppers
1/4cupchopped fresh cilantro
1packet reduced sodium taco seasoning or homemade, see below
For the taco seasoning:
1 1/2tablespoonscumin
1 1/2tablespoonschili powder
1/4teaspoongarlic powder
1/4teaspoononion powder
1/4teaspoondried oregano
1/2teaspoonpaprika
1teaspoonkosher salt
1/2teaspoonblack pepper
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.
Last Step:
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Nutrition
Serving: 1generous cup, Calories: 211kcal, Carbohydrates: 26g, Protein: 23g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 50mg, Sodium: 623mg, Fiber: 8g, Sugar: 4.5g
