Instant Pot Chicken Taco Chili Recipe

Recipe By Slurrp

Instant Pot Chicken Taco Chili is a hearty and flavorful chili made with chicken, beans, and spices. This chili is cooked in the Instant Pot, which helps to infuse the flavors and tenderize the chicken in a fraction of the time. It is packed with protein and fiber, making it a nutritious and satisfying meal. Serve it with your favorite toppings, such as shredded cheese, sour cream, or avocado.

3.6
11 Rating -
Rate
Non Vegdiet
30minstotal
5minsPrep
25minsCook
30m.total
5m.Prep
25m.Cook
Instant Pot Chicken Taco Chili
plan
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ingredients serve

Ingredients for Instant Pot Chicken Taco Chili Recipe

  • 1/10 tablespoon Olive Oil
  • 1/10 Onion, Diced
  • 0.30 cloves Cloves Garlic, Minced
  • 1/10 pound Boneless, Skinless Chicken Breasts
  • 1/5 tablespoon Chili Powder
  • 1/10 teaspoon Ground Cumin
  • 1/20 teaspoon Dried Oregano
  • 1/20 teaspoon Salt
  • 0.03 teaspoon Black Pepper
  • 1/10 can Diced Tomatoes
  • 1/10 can Tomato Sauce
  • 1/10 can Black Beans, Drained And Rinsed
  • 1/10 can Kidney Beans, Drained And Rinsed
  • 1/10 cup Chicken Broth

Directions: Instant Pot Chicken Taco Chili Recipe

Cooking Directions

  • STEP 1.Turn on the Instant Pot and select the sauté function.
  • STEP 2.Add the olive oil, onion, and garlic, and cook until the onion is translucent.
  • STEP 3.Add the chicken, chili powder, cumin, oregano, salt, and pepper, and cook until the chicken is browned.
  • STEP 4.Add the diced tomatoes, tomato sauce, beans, and chicken broth.
  • STEP 5.Close the Instant Pot lid and set the pressure release valve to the sealing position.
  • STEP 6.Select the manual or pressure cook function and set the timer for 15 minutes.
  • STEP 7.Once the timer goes off, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.
  • STEP 8.Shred the chicken using two forks.
  • STEP 9.Serve the Instant Pot chicken taco chili with your favorite toppings.

Cooking Tips

  • You can use boneless, skinless chicken thighs instead of chicken breasts for extra flavor and tenderness.
  • Feel free to add additional vegetables, such as bell peppers or corn, to the chili.
  • Adjust the spices according to your taste preferences.

Storage and Serving

  • Leftover chicken taco chili can be stored in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the microwave or on the stovetop before serving.
Nutrition
value
313
calories per serving
12 g Fat23 g Protein28 g Carbs12 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    23g
  • Carbs
    28g
  • Fiber
    12g

MacroNutrients

  • Carbs
    28g
  • Protein
    23g
  • Fiber
    12g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    131mg
  • Iron
    5mg
  • Vitamin A
    756mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    193mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    37mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    124mg
  • Manganese
    < 1mg
  • Phosphorus
    328mg
  • Selenium
    22mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp