Instant Pot Chicken Taco Chili

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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!

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.
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.

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.

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.

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.

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.

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.

How To Make Chicken Taco Chili in the Instant Pot

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 your 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 sauté your ingredients, press cancel to shut off the heat so it doesn’t continue heating up.
  • When using the sauté button always deglaze the pot after sautéing 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!

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.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.

More chili recipes you might enjoy:

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.
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4.85 from 115 votes
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Instant Pot Chicken Taco Chili

211 Cals 23 Protein 26 Carbs 3 Fats
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 45 mins
Yield: 10 servings
COURSE: Dinner
CUISINE: American
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.

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 3 boneless skinless chicken breasts
  • 4 ounce can chopped green chili peppers
  • 1/4 cup chopped fresh cilantro
  • 1 packet reduced sodium taco seasoning or homemade, see below

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

Instructions

  • 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.

Nutrition

Serving: 1generous cup, Calories: 211kcal, Carbohydrates: 26g, Protein: 23g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 50mg, Sodium: 623mg, Fiber: 8g, Sugar: 4.5g
WW Points Plus: 5
Keywords: Chicken Taco Chili in Instant Pot, Chicken Taco Chili Instant Pot, instant pot chicken chili, Instant Pot Chicken Taco Chili, instant pot chili, instant pot chili recipe

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281 comments

  1. Can you make this with frozen chicken breasts? I’ve made it with fresh and loved it. Thanks!

  2. I’ve made this several times (it’s just so good!) and finally learned my lesson on how the avoid the constant Burn notice (at least 3x every time I have made this) on the Instant Pot: after sauteing the onions, I put everything in at once (except the chicken) and stir it all up. Then I place the chicken so that it is just below the surface of the ingredients. First time without the Burn notice which makes this a super quick and easy recipe.

  3. Definitely better in the Crock Pot.

  4. Chicken taco chili is a delicious and easy dinner. My husband loved it and even had seconds. I got a burn notice on my instant pot and trying to resolve added time to the cooking. I will definitely make again, but possibly in the slow cooker next time.

  5. This was so delicious! It was just me and the hubs so I left out one can of beans, one can of rotel and used less chicken. It came out thick and yummy and was great with some saltines. I’ll definitely be making this again, you can tell this is a flexible recipe to size up or down.

  6. I love this recipe!!! It does make a lot. I could eat it everyday for lunch but I’m going to try freezing some this time. 😋

  7. The flavor of this chili is excellent, and I will definitely make again. Like many others, the only challenging part is that I got the BURN notice happened 3 times, and then it finally worked. Next time I’ll try mixing everything together and then putting it in the IP, so that the chicken and onions aren’t trapped at the bottom. Hopefully that will help!

  8. Love this recipe! I have made it in my crock pot which is now dead. I was thrilled to see an Instant Pot version but I am curious as to why the nutritional information differs on the two recipes?

  9. This recipe is scrumptious and ridiculously easy. I stirred everything up after getting the BURN notice while coming up to pressure and everything came out fine. Probably should have cooked a little less to compensate. Did the release after 10 minutes.
    Thanks for a great recipe!

  10. hi there – how long would I cook this in a crockpot for with raw chicken? 

  11. I love to make this on Monday and have it for lunch throughout the week. It’s very filling and works wonderful for leftovers. Thanks for sharing, Gina!

  12. Still getting burn notice. 

    • It says stir without moving chicken, but I do move the chicken and allow some of the mixture to get underneath the chicken, no more burn notice 🙂

  13. Thank you, Gina, for an amazing, healthy and delicious recipe. Your chicken taco chili has helped me to lose 24 lbs, and my sister to lose over 40 lbs. We have it every day for lunch, knowing it’s 0 points on WW.  I add a touch more cayenne and I wonder if that helps boost our metabolism. Just a note: I don’t even bother to sauté the onions and it’s easier and still so delicious! Please keep sending these life changing recipes, Gina and thanks for making a difference 🙂

  14. Very yummy!! I highly recommend it!

  15. Oops – forgot to add my rating! Definitely 5 stars! 😊

  16. I just bought one of your cookbooks and am new to your site. 😊 My family loved your Cheeseburger Crunch Wraps, and I’m looking forward to trying this chicken taco chili recipe this week! Quick question – which version of the Rotel diced tomatoes with chilis do you use? “Original” or “Mild”…? My kids don’t mind a very slight kick, but I generally play it safe and avoid spicy ingredients.

    Thank you!

    • Great! mild or original are both fine!

      • Thank you so much! I used the “Mild” version of the Rotel tomatoes, and it worked well! The flavors were perfect for my family, and my husband (who LOVES spicy foods and adds hot sauce to any chili or Mexican recipe that I try) loved it and didn’t even add hot sauce. He said the flavor was great by itself and didn’t need the heat! That rarely happens. 🙂

        Also, I read through comments for extra tips on using an InstaPot for this recipe. Mine is only a few years old, so to avoid the “Burn” notice I went ahead and applied tips from the comments below. (Thank you, all!) Here’s what I did:

        – I sautéed the onions in a separate pan, then layered them evenly at the bottom of the InstaPot insert.
        – I seasoned the chicken on a separate plate (instead of inside the insert) and then placed it on top of the cooked onions.
        – I also rinsed and drained the beans before adding them.
        – The tomatoes and tomato sauce were added last (layered at the very top).
        – Finally, after adding the 1/2 cup water and remaining taco seasoning at the end, I only very gently stirred the top of the mixture (beans, corn, green chilies, tomatoes)…being careful not to let the tomatoes or tomato sauce fall to the bottom.
        – Only then did I turn on the InstaPot (and set the pressure and cook time)…not having used the sauté function at all.

        I’m not sure which, if any, of these measures made a difference…but I didn’t get a Burn notice and everything came out perfectly. This recipe was delicious, and we loved it! Thank you again so much, Gina. I’m looking forward to trying more recipes on your website and in the “One and Done” cookbook I just bought! 🙂