This delicious Chicken Taco Chili recipe, made with chicken, beans, corn, tomatoes and taco seasoning is one of my most popular slow cooker recipes, which I just remade for Instant Pot after several requests!
Instant Pot Chicken Taco Chili
This chicken chili recipe is one of my favorites, and it’s so easy! If you don’t have an Instant Pot, you can make the Crock Pot Chicken Taco Chili instead, or cook it on the stove, simply double the cook time over low heat and add a little more water.
A sign of a good meal in my home is when Tommy goes for seconds. He doesn’t typically care much for chili, but last night he had two big bowls and told me he loved me, at least a dozen times, I guess you can say dinner was a win! I’ll be honest, this came out even better than it does in the slow cooker! The chicken was tender and the flavors were spot on!
If you’re on Weight Watchers, a big bowl of this chili is 0 Smart Points without the toppings. Since I had plenty of points left, I added some good quality cheddar, sour cream and avocado on top, but feel free to add whatever topping you wish! Other suggestions, scallions, chopped red onion, Greek yogurt, to name a few.
You can use premixed taco seasoning or make your own using spices most of you have in your pantry, I provided directions for both options. Leftovers are great the next day or you can freeze them for another night. See more Instant Pot recipes here.
Tips on Avoiding the Burn Notice on Newer Instant Pot Models
I know some of you are having issues with getting the burn notice on youe Instant Pot, after doing some research, I learned the newer IP models have a more sensitive trigger burn sensor that can’t tell the difference between a slight caramelized residue (which is good) and totally burnt. To avoid this here are some tips I hope can help:
- After you saute your ingredients, press cancel to shut off the heat so it doesn’t continue heating up.
- When using the saute button always deglaze the pot after sauteing with some water or broth before adding your other ingredients and use a wooden spoon or spatula to remove any food that may be stuck to the bottom.
- Make sure the sealing ring is installed properly, if not steam will escape and scorch the food on the bottom of the pan.
- Make sure your steam release button is set to sealing, not venting so steam does not escape.
- Recipes containing tomato sauce or puree, tend to scorch on the bottom while the Instant Pot is coming to pressure since they are not thin enough to build steam. The best solution is to layer the ingredients so the tomatoes are last, on top. Also, not stirring may help avoiding the burn notice.
I hope these tips help, please let me know if you are still getting the burn notice, this didn’t happen with my older model so I am trying to figure this out!
More chili recipes you might enjoy:
Instant Pot Chicken Taco Chili
Chicken Taco Chili, made with chicken, beans, corn and tomatoes seasoned with taco seasoning is one of my most popular slow cooker recipes, which I just remade for Instant Pot after several requests! This recipe couldn’t be easier, made with ingredients you probably already have in your pantry.
- 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 (3) boneless skinless chicken breasts
- 4 ounce can chopped green chili peppers
- 1/4 cup chopped fresh cilantro
For the taco seasoning:
- 1 1/2 tablespoons cumin
- 1 1/2 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 saute and spray the insert with oil, add the onion and stir, cooking until soft and golden, about 4 to 5 minutes.
- Press cancel to prevent getting a burn notice, then deglaze the pot with 1/4 cup water.
- Add the chicken and season both sides with half of the taco seasoning.
- Add the beans, corn, green chilies, then finish with the diced tomatoes and tomato sauce.
- Add 1/2 cup water plus the remaining taco seasonings and gently stir without moving the chicken.
- 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.
- Top with fresh cilantro and serve. Makes about 11 cups.
Yield: 10 servings, Serving Size: 1 generous cup
- Amount Per Serving:
- Freestyle Points: 0
- Points +:
- Calories: 211 calories
- Total Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 50mg
- Sodium: 623mg
- Carbohydrates: 26g
- Fiber: 8g
- Sugar: 4.5g
- Protein: 23g
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