Instant Pot Chicken Taco Chili

Name: Instant Pot Chicken Taco Chili
Prep time: 5 min
Cook time: 25 min
Total time: 45 min
Ingredients: olive oil spray; 1 small onion (chopped); 1 15.5 oz can black beans, not drained; 1 15.5-oz can kidney beans, not drained; 1 8-oz can tomato sauce; 10 oz package frozen corn kernels; 2 10 oz cans diced tomatoes w/chilies (Rotel); 24 oz 3 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 (see below); 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

4.8

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 10

Author : Gina

Instructions

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Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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.

Step 7

Top with fresh cilantro and serve. Makes about 11 cups.

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