Chicken Taco Chili

I was persuaded by a co-worker to buy an Instant Pot on Prime Day maybe 3 years ago, and I stand by as it being one of the best, unexpected purchases of my adult life.

I remember finding this recipe fairly quickly and was drawn to how easy it was, not to mention healthy for a chili recipe. It has also turned into the recipe I give people when I hear they bought an Instant Pot and don’t know what to make with it. I’d say the fact I’ve never heard a bad review says it’s worth your time to give it a try too.

This recipe is by one of my favorites- Skinnytaste, and can be found here.

This recipe is a standard “dump” recipe as the hardest part includes opening multiple aluminum cans. Throw in some diced onion, minimal handling of raw chicken, and measuring spices you likely already have in your kitchen, and you have a meal in less than 30 minutes.

To make Chicken Taco Chili, you will need…

• Olive oil spray

• 1..5 lbs chicken breast

• 1 medium onion

• 1 15 oz can black beans, juice included

• 1 15oz can kidney beans, juice included

• 1 4oz can mild chopped green chilies

• 1 15 oz can corn, drained, or 10 oz bag of frozen corn

• 1 8oz can tomato sauce

• 2 15 oz cans Rotel tomatoes with green chilies.

• 1/2 cup water

• 1 package of taco seasoning, or highly suggest making your own seasoning, see below

Homemade Taco Seasoning

• 1.5 tablespoons cumin

• 1.5 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

Press “Sauté” on your Instant Pot and chop up onion as you wait for it to heat. Spray olive oil and sauté until translucent. Press “Cancel” on the Instant Pot. Rub each side of the chicken breast and lay on top of onions.

Add the black beans, kidney beans, corn, Rotel tomatoes, green chilies, and tomato sauce. Add 1/2 cup water and the remaining taco seasoning mixture. Gently mix without disturbing the chicken. Seal top onto Instant Pot and press “Pressure Cook” or “Custom”, set time to 25 minutes.

Quick release and gently remove the chicken to shred with 2 forks. Add shredded chicken back to Instant Pot. Serve immediately.

Optional toppings include shredded cheese, sour cream, cilantro, tortilla chip strips.

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Chicken Taco Chili

Total Time: 45 minutes

• Olive oil spray
• 1.5 lbs chicken breast
• 1 medium onion, chopped
• 1 15 oz can black beans, juice included
• 1 15 oz can kidney beans, juice included
• 1 4 oz can mild chopped green chilies
• 1 15 oz can corn, drained, or 10 oz bag of frozen corn
• 1 8 oz can tomato sauce
• 2 15 oz cans Rotel tomatoes with green chilies
• 1/2 cup water
• 1 package taco seasoning, or homemade, see next-

Taco Seasoning

• 1.5 tablespoons cumin
• 1.5 tablespoons chili powder
• 1/4 teaspoons garlic powder
• 1/4 teaspoons onion powder
• 1/4 teaspoons dried oregano
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

1. Press "Saute" on the Instant Pot and coat bottom with olive oil spray. Add chopped onion and saute unitl translucent. When onions are finished cooking, press "Cancel".
2. Mix taco seasoning ingredients together in a small bowl and rub each side of the chicken breast with seasoning.
3. Place chicken on top of cooked onions. Add black beans, kidney beans, green chilies, corn, Rotel tomatoes, tomato sauce, and 1/2 cup water.
4. Add remaining taco seasoning and stir, careful not to disrupt the chicken.
5. Press "Pressure Cook" or "Custom" and set time to 25 minutes.
6. Quick release and carefully remove chicken. Shred with 2 forks and return to pot.
7. Serve immediately and garnish with desired toppings- shredded cheese, sour cream, cilantro, avocado, etc.