Name: Instant Pot Chicken Taco Chili
Prep time: 5 min
Cook time: 25 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: olive oil spray; 1 small onion, chopped; 1 (15.5 oz) can black beans, undrained; 1 (15.5 oz) can kidney beans, undrained; 1 (8 oz) can tomato sauce; 10 oz frozen corn kernels; 2 (10 oz) cans diced tomatoes with chilies; 24 oz boneless skinless chicken breasts; 1 (4 oz) can chopped green chili peppers; ¼ cup fresh cilantro, chopped; 1 packet reduced-sodium taco seasoning (or homemade); 1½ tbsp cumin; 1½ tbsp chili powder; ¼ tsp garlic powder; ¼ tsp onion powder; ¼ tsp dried oregano; ½ tsp paprika; 1 tsp kosher salt; ½ tsp black pepper

Method

Select sauté mode, spray the pot with oil, add onion, and cook until soft and golden, about 4–5 minutes.
Cancel sauté mode, deglaze the pot with ¼ cup water to prevent a burn notice.
Place chicken in the pot and season both sides with half the taco seasoning.
Add the black beans, kidney beans, corn, green chili peppers, diced tomatoes with chilies, and tomato sauce.
Pour in ½ cup water and stir in the remaining taco seasonings gently, without moving the chicken.
Lock the lid and cook at high pressure for 25 minutes.
Allow pressure to release naturally, then remove the chicken and shred it with two forks. Return the shredded chicken to the pot and stir to combine.
Top with cilantro and serve.

Notes

Makes about 11 cups total; stores well refrigerated for up to 4 days or frozen for up to 3 months.

Substitute ground chicken or turkey if you prefer a finer texture.

Calories: 211 kcal · Carbs: 26 g · Protein: 23 g · Fat: 3 g · Sodium: 623 mg · Fiber: 8 g · Sugar: 4.5 g

Adapted from www.skinnytaste.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.

Instant Pot Chicken Taco Chili

Ingredients

Method

Notes

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