This Instant Pot Chicken Chili is made with chicken, beans, corn, tomatoes, and taco seasoning for a hearty, flavorful, and healthy dinner. This easy taco chili comes together in just over 30 minutes, perfect for busy weeknights!
Instant Pot Chicken Chili Recipe
This Instant Pot chicken chili is a remake of my ever popular crock pot chicken taco chili, after many reader requests. And I understand why! This easy taco chili is one of my all-time favorite recipes.
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 Instant Pot chicken 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!
Prefer beef chili? Try this easy beef chili recipe. And if you want the flavors of the chicken in this recipe, without the full dish, try my Instant Pot salsa chicken. It’s perfect in tacos and so much more!
Why You’ll Love This Easy Taco Chili
Here are a few reasons to love this chicken taco chili recipe.
- Quick and easy. You can have dinner on the table in well under an hour with this recipe, from straight to finish.
- Packed with flavor. This recipe is just bursting with flavor, thanks to the taco seasoning, Rotel, and other ingredients.
- Healthy and filling. This is definitely a high protein recipe and it has 0 WW points (without toppings). Super filling and nourishing!
What You’ll Need
This easy taco chili is made with chicken, beans, and a handful of other ingredients. See the recipe card below for measurements.
- Olive oil spray – To ensure nothing sticks to the pan.
- Beans – You’ll want a can each of black beans and kidney beans. Do not drain the cans!
- Tomato sauce – The base of our chili sauce.
- Veggies – Frozen corn, Rotel, and green chili peppers add flavor and substance to the Instant Pot chicken chili.
- Chicken – Boneless, skinless chicken breasts work perfectly in this recipe.
- Cilantro – Added as a garnish at the end.
- Taco seasoning – You can grab a packet of reduced sodium taco seasoning or make your own with spices like cumin, chili powder, garlic powder, and paprika.
How To Make Easy Taco Chili in the Instant Pot
This Instant Pot chicken chili recipe is incredibly easy to make and comes together in hardly any time at all.
- Saute the aromatics. Press saute, spray the insert with oil, and cook the onion until soft and golden. Press cancel then deglaze the pot with 1/4 cup water.
- Add the other ingredients. Add the chicken, seasoning both sides with half of the taco seasoning. Then add the beans, corn, chilies, diced tomatoes, and tomato sauce. Top with 1/2 cup water and the remaining taco seasoning. Stir but don’t move the chicken.
- Cook. Cover and cook for 25 minutes on high pressure. Allow a natural release then remove the chicken. Shred with 2 forks, return to the pot, and stir.
- Enjoy. Top with fresh cilantro and serve.
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.
Can I Make This On The Stovetop?
Yes, you can make this easy taco chili on the stovetop too. Just follow the directions above, double the cook time, and allow it all to simmer over low heat. You’ll need to add a little more water as well.
Chicken Taco Chili Topping Ideas
Just like tacos, you can load this easy taco chili recipe with any toppings you desire! Here are a few of my favorites:
- Chopped red onion
- Shredded cheddar
- Sour cream
- Avocado slices
- Greek yogurt
- Sliced jalapeno
How to Store & Reheat Leftovers
- Fridge. Leftover Instant Pot chicken chili can be stored in an airtight container in the fridge for up to 3 days.
- Reheat. Reheat the leftovers in the microwave or on the stovetop.
Can I Freeze Instant Pot Chicken Chili?
Yes! This easy taco chili also freezes incredibly well. Allow to cool to room temperature, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw in the fridge before reheating.
More Chili Recipes To Try
- Instant Pot Beef Chili
- Jalapeno Popper Chicken Chili
- Turkey Chili Taco Soup
- No Bean Turkey and Sweet Potato Chili
- Crock Pot Kid Friendly Chili
Instant Pot Chicken Taco Chili
- 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 or homemade, see below
- 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.