Instant Pot Chicken Taco Chili

Name: Instant Pot Chicken Taco Chili
Total time: 2700 s
Yield: 10 servings
Cuisine: American
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 boneless skinless chicken breasts, from 3 breasts; 4 ounce can chopped green chili peppers; 1/4 cup chopped fresh cilantro; 1 packet reduced sodium taco seasoning

Ruby’s Kitchen @cook_107936012

Bronx, NYC

Instant pot, healthy

Ruby’s Kitchen @cook_107936012

Bronx, NYC

Instant pot, healthy

Saved

Ingredients

45 minutes

10 servings

olive oil spray
1small 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 ozpackage frozen corn kernels
2 (10 oz)cans diced tomatoes w/chilies, (Rotel)
24 ozboneless skinless chicken breasts, from 3 breasts
4 ouncecan chopped green chili peppers
1/4 cupchopped fresh cilantro
1 packetreduced sodium taco seasoning

Saved

Steps

45 minutes

1

Press saute and spray the insert with oil, add the onion and stir, cooking until soft and golden, about 4 to 5 minutes.
2

Press cancel to prevent getting a burn notice, then deglaze the pot with 1/4 cup water.
3

Add the chicken and season both sides with half of the taco seasoning.
4

Add the beans, corn, green chilies, then finish with the diced tomatoes and tomato sauce.
5

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