Instant Pot Chicken Taco Chili
Chicken Taco Chili, made with chicken, beans, corn and tomatoes seasoned with taco seasoning is one of my most popular slow cooker recipes, which I just remade for Instant Pot after several requests This recipe couldnt be easier, made with ingredients you probably already have in your pantry
Chicken Taco Chili, made with chicken, beans, corn and tomatoes seasoned with taco seasoning is one of my most popular slow cooker recipes, which I just remade for Instant Pot after several requests This recipe couldnt be easier, made with ingredients you probably already have in your pantry
- 1/4 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 cup chopped fresh cilantro
- 1 1/2 tablespoons chili powder
- olive oil spray
- 1 small onion (chopped)
- 1 1/2 tablespoons cumin
- 10 oz package frozen corn kernels
- 4 ounce can chopped green chili peppers
- 1 15.5 oz can black beans not drained
- 1 15.5-oz can kidney beans not drained
- 1 8-oz can tomato sauce
- 2 10 oz cans diced tomatoes w/chilies (rotel)
- 24 oz 3 boneless skinless chicken breasts
- 1 packet reduced sodium taco seasoning or homemade (see be
- Carbohydrate 1.29368380742499 g
- Cholesterol 0 mg
- Fat 0.715979879118764 g
- Fiber 0.584064704798229 g
- Protein 0.330176951890871 g
- Saturated Fat 0.0933980472612347 g
- Serving Size 1 1 serving (113g)
- Sodium 174.025898947494 mg
- Sugar 0.709619102626763 g
- Trans Fat 0.0601169839723824 g
- Calories 11 calories
Step-by-step
- 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.
My Favorite Weeknight Instant Pot Meal: Chicken Taco Chili
As a busy working mom, finding quick and delicious meals is a constant challenge. I need something that's nutritious, easy to prepare, and won't leave me stuck in the kitchen for hours after a long day at the office. That's why my Instant Pot Chicken Taco Chili has become a weeknight staple. This recipe isn't just convenient; it's incredibly flavorful and satisfying. The combination of tender chicken, hearty beans, and zesty taco seasoning creates a chili that’s perfect for a cozy night in or a casual weeknight dinner.
The beauty of this recipe lies in its simplicity. It uses pantry staples, so I almost always have the ingredients on hand. No need for last-minute grocery store runs or complicated techniques. The Instant Pot does all the hard work, pressure-cooking the chili to perfection while I tackle other tasks. The result is a rich and flavorful chili that’s ready in under 30 minutes—from start to finish! It’s a true lifesaver on busy weeknights.
Beyond the Weeknight Wonders
This chili isn't limited to weeknight dinners; it's versatile enough for a variety of occasions. I've served it at potlucks, packed it for lunch, and even enjoyed it for a comforting weekend meal. It’s easily customizable, too. Feel free to add your favorite vegetables, such as bell peppers or zucchini, or experiment with different types of beans. For a spicier kick, add a few jalapeños or a dash of your favorite hot sauce. The possibilities are endless!
Serving Suggestions & Variations
One of my favorite ways to enjoy this chili is topped with a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheese, and some fresh avocado. The creamy coolness of the toppings perfectly complements the chili's savory flavors. For a heartier meal, serve it over rice, quinoa, or tortilla chips. The chili also pairs well with cornbread or a simple green salad.
Tips for Success
For the best results, I recommend using boneless, skinless chicken breasts. They cook quickly and evenly in the Instant Pot. Don’t be afraid to experiment with the seasonings; feel free to adjust the amount of chili powder, cumin, or other spices to suit your taste. If you don't have an Instant Pot, this recipe can easily be adapted for a slow cooker. Simply brown the chicken and onions in a skillet, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Make-Ahead Magic
Another great thing about this chili is that it's perfect for meal prepping. I often make a large batch on the weekend and store it in the refrigerator for quick and easy meals throughout the week. The flavors actually improve over time, making it even better the next day!
More than Just a Meal; It's a Time Saver
In the whirlwind of everyday life, finding time for myself and my family is essential. This Instant Pot Chicken Taco Chili is more than just a meal; it's a testament to efficient cooking and the joy of sharing a delicious, homemade meal with loved ones. It’s a recipe that embraces simplicity while delivering exceptional flavor, making it a true winner in my book. I hope you enjoy it as much as I do!
Ingredients You'll Need: (The full list is provided in the recipe details above)
Enjoy!
