Instant Pot Chicken Chili
Make this AMAZING Chicken Chili right in your Instant Pot! GREAT for weeknights, easy to throw together and freezer-friendly!
Servings 6
Calories 410kcal
Equipment
Ingredients
- 1 tablespoon cooking oil
- 2 pound boneless skinless chicken breasts
- 3 tablespoons taco seasoning
- 15.25 ounces sweet corn canned
- 2 15 ounces cans tri bean blend canned see notes
- 2 14.5 ounces cans diced tomatoes canned
- 8 ounces green chilies diced, canned
- 1 medium onion diced
- 1 tablespoon garlic minced
- ½ cup cilantro chopped finely
OPTIONAL
- sour cream cheese, cilantro
Instructions
- Switch your pot on the sauté setting, add 1 tablespoon cooking oil and allow to heat.
- Chop 2 pound boneless skinless chicken breasts into large chunk, then add to the pot and cook until it loses the pink look, but is not fully cooked.
- Sprinkle 3 tablespoons taco seasoning over the chicken, then add 15.25 ounces sweet corn, 2 15 ounces cans tri bean blend, 2 14.5 ounces cans diced tomatoes, 8 ounces green chilies, 1 medium onion (diced), and 1 tablespoon garlic (minced) to the instant pot and mix well.
- Put the lid on the instant pot and seal. Choose the manual setting and cook at high pressure for 15 minutes.
- Once done, allow a natural release for 10 minutes, then do a quick release.
- Open the lid and stir. Use 2 forks to shred the chicken, or simply break up the chicken chunks on the side of the pot with a wooden spoon.
- Add ½ cup cilantro and stir until combined.
- Test for seasoning, and serve with sour cream, cheddar cheese and extra cilantro.
Notes
Notes
You can skip the browning step of the chicken breasts but I think it adds a better flavor to the finished dish.
Mix up the types of beans used. I use a 3 bean blend of kidney beans, black beans, and pinto beans - but if you don't have those - just grab 2 cans of any of these varieties: kidney beans, black beans, pinto beans, cannellini beans, and even garbanzo beans. Whatever you have!
Add some bell peppers - I like using a mix of colors, but red and green are my favorites for this chili.
Want to dial up the heat? Add some crushed chili flakes, some chili powder or some cayenne pepper with the taco seasoning and garlic.
You can skip the browning step of the chicken breasts but I think it adds a better flavor to the finished dish.
Mix up the types of beans used. I use a 3 bean blend of kidney beans, black beans, and pinto beans - but if you don't have those - just grab 2 cans of any of these varieties: kidney beans, black beans, pinto beans, cannellini beans, and even garbanzo beans. Whatever you have!
Add some bell peppers - I like using a mix of colors, but red and green are my favorites for this chili.
Want to dial up the heat? Add some crushed chili flakes, some chili powder or some cayenne pepper with the taco seasoning and garlic.
Nutrition
Calories: 410kcal | Carbohydrates: 44g | Protein: 43g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 847mg | Potassium: 1265mg | Fiber: 12g | Sugar: 10g | Vitamin A: 533IU | Vitamin C: 20mg | Calcium: 82mg | Iron: 4mg
