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.