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 104 votes
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Instant Pot Chicken Taco Chili

0
4
0
SP
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
Blue Smart Points: 0
Green Smart Points: 4
Purple Smart Points: 0
Points +: 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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268 comments

  1. Still getting burn notice. 

  2. 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 🙂

  3. Very yummy!! I highly recommend it!

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

  5. 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! 🙂

  6. Hi! I love, love, love your cookbooks and website. Thanks for the many delicious recipes. I am in the process of making this recipe and am also getting a Burn notice on my newish IP despite following the tips above. I opened the IP and stirred slightly and attempting to pressure cook it again for 20 minutes this time in case the chicken has already cooked some. Wish me luck!

    • I’ve made this many times and haven’t yet gotten a burn notice. Usually, I sprinkle the taco seasoning on prior to putting it in IP- today I decided to put the taco season on while already in the IP and noticed that a ton of the seasoning stuck to the bottom of the the pot. Could this be causing the burning for you guys? I know that dry spice loves to burn. Just a thought…

  7. I make this all the time. I never saw your instructions to convert to IP until today. I don’t saute the onions. Don’t feel you need to with the IP as you do with the slow cooker. Also – I’m surprised you say to cook for 25 minutes. I cook for 8 minutes and natural release for 10. It’s always thoroughly cooked and delicious!

  8. Hi Gina! Happy New Year! I made this today (your recipe was forwarded to me by a friend)…it was EXCELLENT!!! My husband had one spoonful and said this recipe is a keeper, so THANK YOU! I used bone in chicken thighs (because that’s what I had), but otherwise followed your recipe to the tee.

  9. Got a burn notice twice with all the suggestions listed to keep it from happening. Had to go to cooking on the stovetop. 

  10. I’m relatively new to pressure cooking so I’ve been doing a lot of cross checking recipe and cook times.. I’m surprised to see such a long cook time for this as most other instructions call for 10-15 minutes for dishes with frozen chicken breasts. Is this due to the number of other ingredients? I would guess not as they are cooked. Can anyone help me understand the discrepany?

  11. Love this IP dish! It’s so delicious and filling and provides leftovers for lunches even with my husband going back for seconds (or thirds sometimes!). 

  12. If you are pressure cooking you do not, but I would add maybe 3-5 minutes to make sure the breasts are tender. If you slow cook them you must thaw them ahead of time because the slow cooker doesn’t get hot fast enough.

  13. Do you have to thaw the chicken breasts?

  14. Can you used already cooked shredded chicken?

  15. I have lots of favorite Skinny Taste recipes and this one rises up near the top. Delicious and healthy. I used mild flavor chili beans instead of the kidney beans, but it would have tasted the same. Delicious! Thank you for another great dish, Gina!!

  16. Tried this tonight and the flavors are great, however I ended up with more of a “soup” consistency instead of chili. Any tips?

  17. This is delicious and has become a go-to! Hubby not a huge fan of chicken breasts (he likes chicken thighs better – I like them but trying to preserve my calories for larger portion sizes lol). So easy and delicious!

  18. Can you please include in the instructions an approximate range of time that the pressure cooker may take to reach pressure? For instance, my appliance took almost 25 minutes! Being new to the pressure cooker game, this would have been very helpful for me to know for meal planning. Thank you!

  19. I made this yesterday and did get the burn notice after layering. I took everything out , cleaned the pot and put it back – then it cooked. I think in future I may sautee items separately and put in pot.
    The chilit itself is good – I like it over lettuce.
    I also used the taco seasoning recipe.

  20. Do I use the whole jar of homemade seasoning instead a a packet.
    Thank you.
    Rita L

  21. So good! Next time will add garlic and jalapeno for more kick!

  22. Okay, so I’m seeing all these “burn notice” responses. Here’s something I’m going to throw out there. I use my instant pot all the time and have never had a burn notice. HOWEVER, when I use the sauté option I don’t let it get to “hot” because in my IP that’s crazy, so when it feels hot, I put in the onions (or whatever it is you’re sautéing) and I’ve always had things cook but never burn. So maybe try that!

  23. Can you make this in a crockpot?

  24. This was so good I would make it again .. my family loved it this is the first time making food from skinny taste 

  25. This easily can be my new fav.  I did it with ground turkey not chicken and I loved it.  So looking forward to do it with chicken.  I used sour cream, guac, cheese on top and did the corn casserole.  Huge hit at home!!

  26. This recipe is delicious! It’s on rotation at our house along with the instant pot spaghetti with turkey meat sauce. Would love more instant pot main meals like this!

  27. This has become a family favorite in our household! Absolutely Delicious!!!

  28. I am on the WW Blue point plan and this was perfect. I added 2 T reduced fat cheese and 6 baked tortilla chips crumbled. All my kids loved it as well. Quick and easy to make.

  29. To those getting burn notices, the only way I’ve found to avoid that is to drain and rinse the beans first. I’ve made the recipe dozens of times and the only time I don’t get the burn notice is when I drain and rinse the beans. The starchy bean liquid is the culprit.

  30. I got a BURN notice. I immediately  unplugged the pot & allowed steam to escape.  My chicken was burned.  Don’t know what went wrong.  I put the 1/4 cup of water to deglaze pot prior to adding chicken then followed the recipe.  I have never had a problem with any of  the skinny taste recipes before.

  31. Have you tried this with frozen chicken breasts???  

  32. Anyone have the nutrition facts?

  33. Delicious, absolutely delicious! And so easy to make. As we are dealing with Covid-19 these days, I’ve been cooking and sharing meals with friends of mine…one is a cancer patient, another a police officer, and my best friend who’s a nurse. This is just perfect for sharing because it makes such a large batch. Thank you for what my friends call, “Good Gringo Mexican” food…not too spicy!

    • I love this recipe. Shared it at work as a dip with tortilla chips & it was a big hit. I subbed the tomato sauce with canned enchilada sauce since I didn’t have Rotel tomatoes on hand. Gave it a really good zip. Thanks for the recipe!

  34. did you ever make them freeze? If so how did you freeze, li in which container?

  35. Do I need to add liquid if I’m not using canned beans?

  36. How long does this recipe usually take to NR? Mine got to 33 minutes and I panicked and did a QR. The chicken was tender, but it seemed a little dry. It tasted good after we put it back in the liquid. We will definitely make this again.

    • I made mine with skin on, bone-in chicken thighs that basically makes a chicken broth in the chili while cooking in the instant pot. I brown the chicken with the skin on before sauteing the onions. I also added bell peppers to saute.

      Anyway. The chicken thighs don’t dry out. Highly recommend! (also added a bay leaf because I can’t not)

  37. Has anyone done this with shredded rotisserie chicken?

  38. Well, I tried it one more time in hopes of solving the burn issue. This time, I did all my sauteing in a separate pan, then added the cooked onions to the pot. No luck. Still got the burn before it could come up to pressure.

    Interestingly, once it burns I dump it into a bowl, clean out the burned pot, put it all back in, and cook without issue. So, it seems like whatever ingredient is burning to the bottom is ALL burning to the bottom. Once it’s removed, there’s no issue. Strange.

    Anyway, unless someone reports they’ve figured it out, I’m done with this one. Too frustrating.

  39. This recipe is sooo good and super easy to make.   Thanks you!!!

  40. Can I make this without the chicken?

  41. Anyone ever freeze this to use at a later time? I’d love to make the full recipe, but 10 servings is way to much for me.

  42. Really enjoyed this! When the pressure cooking time was done I thought it was a little soupy, but once i shredded the chicken and added it back it was good and thick like chili should be.

    Makes a huge batch and I’m looking forward to pulling some out of the freezer on cold nights the next few weeks.

  43. Even with using my ceramic instant pot liner, I got the dreaded Burn message 2x. I ended up having to remove the chicken, scrape the bottom, and use the trivet to keep the chicken from touching the bottom. 
    Once I finally got to try it, it was delicious! I served over rice to make a rice bowl!

  44. I was so hoping I would not get the burn notice, but no such luck, even after following the directions exactly as you gave them here. I did end up finishing it on the stove top so it was fine, but I have never cooked a recipe yet with tomato products that I didn’t get the burn notice. Next time I’ll try it in the crockpot. ( I feel the Instantpot gives so much more flavorful results. ) If you ever find a fix I will be happy to know…Thanks so much for your recipes, I love them. Would have given this 5 stars if it hadn’t burned on the bottom 🙂

  45. Wow! This is so good and so easy!! I used a shallot instead of onion and I didn’t sauté it. Just added to the bottom of the pot. Didn’t use corn either. Added 1/4 tsp of cayenne pepper. Will definitely be making this a lot! 

  46. Hi – you say natural release, but for how long? How long do you let the natural release occur after the 25 minutes of cooking?

    Thanks.

  47. This was so good and so easy, I did mine in the crockpot. It was so good I had it two weeks in a row for my lunch meal prep! Thanks for sharing this and all that you do!

  48. Does this freeze well? And if so what is the best method for reheating? 

  49. Hi! Can I use frozen chicken breasts? Thanks!

  50. Made this tonight and it was so good! When I’m the one making dinner, I rarely eat seconds but I had to go back for a second bowl. Did 1lb ground turkey breast instead of whole chicken breast, just cooked it with the onions and taco seasoning then followed the recipe from there. Only other change was 1/4 cup of water instead of 1/2.

    To all the people complaining about a burn message – invest in a ceramic IP liner. It’s non-stick and I’ve never received a burn message on ANY recipe while using it. I’m not a fan of excess liquid in recipes so there’s the added benefit of being able to get by with less liquid.

  51. Made today.  Yummy and easy, my kind of recipe

  52. Loved this recipe. Couldn’t believe something so yummy (and easy) was ZERO points (on blue)!!! Will definitely make it again.

  53. Made this today. Used chicken stock place of water when called for and it is wonderful!! Thank you!

  54. Burn warning multiple times. Followed recipe exactly. So frustrating. Putting it in a pot on the stove. 

    • Sorry this is an issue with newer instant pots. It never happens with my original one.

    • Hi Julie – made this yesterday and had the same issue! When I got the burn notice I transferred everything out of the pot, washed it, and then put the chicken breasts on the trivet before adding the liquid back in. It looked like the taco seasoning might be the culprit – sprinkling it on both sides of the chicken and then having one side in direct contact with the bottom of the pot resulted in some very dark areas.

  55. This is one of my go-tos! So simple and delicious. I cut the recipe in half because I have a mini instant pot. Tonight I added zigzag cut butternut squash pieces! 

    For those that get the burn notice, I’ve always sautéed my onions on the stove and then followed the recipe as written. Only adds one extra pan and you don’t need to worry about anything!

  56. Amazing and delicious!!!!!

  57. I’m looking forward to making this this evening. I do have a question, if I already have shredded chicken do I still cook it for 25 min as is stated in the recipe? Should I cut the cooking time down?

  58. This was the first skinny taste recipe I tried and it was absolutely delicious! Followed the recipe exactly and let my instant pot natural release for about 20 mins. I released the rest of the pressure because I couldn’t wait any longer! Topped it with a little cheese and sour cream. Can’t wait to try more recipes!

  59. I got the burn notice 3 different times. Ugh. I gave up and threw it on the stove. So annoying! Makes me want to throw my instant pot away. 

  60. Well, I hate to say it, but after making this recipe five or six times and getting the burn shut-off almost every time, I’m taking it out of rotation. I’ve tried it with both pre-packaged and homemade spice mix, 6 quart and 8 quart, and I can’t figure out how to make it reliable. I really like the finished product, but unless anyone comes up with the answer, I’ll stick to other great recipes on this site.

    • Hi.. to avoid burn notice, I have found that a) brown that chicken first, then make sure it is on the bottom… pile the other items on top, particularly the tomatoes… do not stir… this was happening to me on many recipes until I learned that trick… let that chicken cover the whole bottom of the pot

  61. After reading comments saying consistency was too soupy or people were getting the dreaded ‘burn’ warning, here’s what I did. First off, I have an older instant pot, likely less sensitive to burning. After sauteing the onions, I turned off the saute function and deglazed with a small amount of liquid from the diced tomatoes. I used 3 cans of beans (red, black, cannelini), drained and rinsed. I increased water from 1/2 to 3/4 cups. Took awhile for the pot to come to pressure (I wonder if I had a more sensitive model if it would have given me a burn warning). Natural release for 10 minutes, then quick release (because I was starving and couldn’t wait to try it!). Chicken shredded very easily, in fact broke up into pieces as I was removing it from the pot. Final result, consistency was just right for my taste, and OMG is this chili DELICIOUS! And with ZERO blue points, garnished with cheese and sour cream, YUM.

  62. Flavors blend beautifully! Served for a football party, and even kids loved it. Super fast and easy!

  63. Two things I have never done, commented on a recipe or made a yummy chili. So today is a day for both. I made this exactly as written and it was super simple and so flavorful. Thank you for sharing and all of delicious ides you provide. Sara

  64. My absolute favorite Skinnytaste recipe  – so far.  😁

  65. This is a favorite in my home, which is wonderful since it is one of the easiest and least expensive to make! 
    The flavors are spot on, and satisfies my husbands ever present craving for mexican food. We love that we can load up the toppings, since it’s 0pts on our Blue plan! 
    My favorite thing about this meal is the simplicity for me. I love the meal plan so much, but it’s really nice to occasionally have a night that requires little effort. Other than chopping and sautéing onion, not much is required here beyond opening cans and putting everything together! I was able to put everything in the pot, set the time, and then go play with my toddler until it was done. This is a winner in my books! 

  66. Ran into issues with the burn function. I also found this extremely watery, more soup-like than chili. My wife has had the slow cooker version and said it wasn’t nearly as soupy. Gonna reduce it in a dutch for tonight, the flavor was great though!

  67. For those of you wondering if you could sub something for tomato sauce, I used a can of pumpkin puree instead of the tomato sauce and it tastes great. I did still use the Rotel, so there are still tomatoes.

  68. This was so easy and amazing! I forgot and only bought one can of Rotel and it was just fine. Thanks for always having healthy recipes my whole, picky family enjoys.

  69. Trying recipe tonight…
    When you deglaze the pan, do you leave the liquid in? Or throw it out?
    Could i just saute the onion on the stove top? Would this avoid the issues with the burn notice?

  70. Oh my goodness! I just made this and it was delicious! Thank you so much for sharing! Also, this was the 3rd recipe I’ve made in my instant pot and by far the best! 

  71. Gina – love love love your recipes, thank you so much! Quick question about the instant pot chicken taco chili recipe – i like to make my own black and kidney beans in the instant pot, so how much liquid would i add, if i am not adding canned beans, since this recipe (unlike the crock pot one) calls for a can of beans NOT DRAINED. .. . I do have liquid in my “homemade beans” but pretty sure there is more than the liquid in the canned beans. .. . . Thank you!

  72. Can you make this in the crockpot or large pot? If so, does anything need to be adjusted in ingredients?

  73. Delicious recipe, I’ve also made your Slow cooker version. But I did get the burn notice message and it was quite frustrating. It took forever to pressurize and then I got the message. So I had to turn it off, depressurize it, etc… It seems the chicken and the onions had scorched at the bottom of the pot even though I followed the tips above. At this point the chicken looked alright (used cubed chicken instead of whole breasts) so I just continued the cooking process on the instant pot on sauté until it was cooked through. I’ll stick to the slow cooker version for this recipe.

  74. I made this last night in my pressure cooker and it was absolutely delicious! Two compliments on it from my husband. 🙂 It was so quick and easy to put together. We used cilantro,, grated cheddar, chopped green onions, cubed avocado and plain yogurt for the toppings. Another wonderful recipe, Gina! Thank you so much!

  75. Gina you’ve saved me again! I used to use your meal planner a few years ago and then I bought a couple of your cookbooks (which I love!). You introduced my husband and me to new, healthier food through those weekly meal planners! Then life got in the way, things happen. I just began Weight Watchers and was looking for low point meals…and there you were!! I tried this recipe just using my crock pot!  Still super delicious and no stress wondering if I’ve blown my points for the day!! I’m so grateful for you and your website!! Thank you Thank you Thank you!!!

  76. What’s does 5 pp stand for ??? I’m following the blue program please help 

  77. Can I use frozen chicken, and if I do will the cook time change?

  78. This is a big hit at my house and so simple! 
    Can I double the recipe in a 6qt pressure cooker?

  79. Love this recipe! Shared with friends who then requested the recipe as well.

  80. It is such an easy recipe but comes out so good! This is my first try at making chili from scratch and I’m so happy with how it came out. Great for mid-week dinners with lots of leftovers.

    I made the taco seasoning on my own and am happy I did that!

  81. Chicken Taco Chili in the instant pot is one of my favorite recipes!  I make it all the  time.  So healthy and low cal.  I could actually eat it for lunch every day.  And sometimes I do!  But gosh it is so hard to get the smell out of the pot and the ring.  I let them sit all night in hot, soapy water and when I put it away, my cabinet smells so strong of the chili.  As much as I love the chili, I don’t want my kitchen to smell like it all the time.  Anyone have a suggestion for getting the smell out of the ring?  I’m about ready to store it in my garage 🙂

    • Have you tried soaking in hot water and white wine vinegar to get the smell out?

      • Bottom line, the odors imbedded into the silicone ring(s) from intense ingredients will NOT come out….yes, you can try the vinegar and other ideas, but at best the “scent” might just be toned down a bit but NOT eradicated.  After each use of my Instant Pots (I have the mini, the 6 and 8 qt duo novas with crisper lids) I wash my silicone rings and let them soak in hot water with vinegar.  After rinsing them out, I do NOT store them in the pots.  I have a basket in which they are stored with nothing else.  I also thoroughly clean out the under part of the lid with the two items removed (the steam vent thingie and the little silicone “cap”) .  All is gently dried and replaced.  I place the lid(s) TOP side down on the pots.  I have colored rings designated for “sweet” recipes (for each pot size) so that there is little to no chance of unwanted flavors/odors transferred to cheesecakes, cornbread, etc.  YES, it’s a pain, but just part of he maintenance and dues that come with owning an IP….

      • Thank you for the tip! I tried EVERYTHING to get the smell out and it’s in there for life lol
        I took your suggestion and got extra silicone rings (they are cheap on amazon and I love that they are different colors!)
        Totally worth it for this yummy chili though!

  82. This was absolutely delicious and easy to make! I also love that it is healthy while still be super flavorful. My husband enjoyed it as well! Thank you! 🙂

  83. I did get the Burn message, after about 20 minutes of waiting for my Instant Pot to pressurize. I have the 8qt Duo. It’s pretty frustrating when that occurs, because I would have to wait all that time to de-pressurize, open, inspect/clean, and re-pressurize to eventually cook. By that time, it’s usually too late for the family and we will eat cereal or something simple. In this case tonight, I got lucky. I waited a couple minutes after it said burn before turning off. The message went away and continued to cook. I did follow the recipe exactly, including layering the tomato products on top. Perhaps I should have put the chicken on a trivet, or added an extra half cup of water to account for the 8qt size. 

  84. Absolutely delicious! I did get the burn notice on my IP, even with using the above tips. I removed all of the contents from the inner pot and filled a smaller stainless steel bowl with the chicken and several cups of the tomato liquid so I could cook this in the IP. No problem doing that while simmering the remaining liquid on the stovetop. My husband enjoyed 2 bowls and he is NOT a chili/soup lover! Thank you for this winner!

  85. Made this chili tonight since it looked so easy and this week definitely left me feeling like dinner had to be easy. It is amazing!! I am not even a person who goes crazy for chili and I can’t wait to eat more for lunch tomorrow! I served the chili over some spaghetti squash and it was yummy with a great added texture! Thanks Gina for another weekday go-to!

  86. Made this tonight and it’s basically soup, sort of disappointed since I don’t want soup. I feel like it’s got way too much liquid? It doesn’t taste bad but upset it’s closer to soup. 

    • I thought the same thing the first time I made it, so I tweaked it a bit.  I only add a half cup liquid and I add a can of red beans.  I also don’t cook my chicken in the pot.  I use precooked rotisserie chicken from Costco.  Hope this helps!  This recipe is soooo good and soooo easy!  Kathryn

  87. Made this for the family, and it was a HUGE success. Went the route of making the taco seasoning, and I wouldn’t change anything. This recipe is so flavorful and easy to follow. I used a Ninja Foodi rather than an Instant Pot, but the results were AMAZING!!!

  88. Yum! I just got an IP and have been looking for tasty healthy recipes to experiment with. This one is a keeper! I followed the directions exactly and had no issues. Thanks so much Gina, this is a great variation on our usual ground turkey chili. I will be making this again and again!

  89. Hey Gina!

    This was is my first time using the IP and I got the burn notice. I followed all of your suggestions too. I didnt bother to open it, because the message went away. Still coooking… fingers crossed!

  90. This was fast, easy and absolutely delicious! Looking forward to leftovers!!

  91. Can I use fresh tomatoes and chilies in place of the canned?

  92. Ever since 1st seeing this recipe I have made it every week! Never ate soup in the summer till this came along. I am making a double of it today! I have found the HOT chilis have given it even more ZAP!

  93. I just got my Instant Pot and this is the first thing I tried. Wow – so great! Thank you!

  94. I’ve made two batches of this, twice. The first time I had no burn notice issues. The second time, I had repeated issues. Each time, I dumped everything into a bowl, scrubbed the pot, put it back in and restarted. The only difference between the two times is that the first time I used individual spices and the second time I used spice packets.

    Someone else here theorized that the issue is thickeners in the spice packets, and I’m thinking that may be the case.

  95. How long do you do the NR for? Until it fully releases? Or can you do the QR after a certain amount of time?
    Love the slow cooker version now I want to try this now.

    • I let it go 10 minutes tonight, needed to get dinner on the table. The chicken was falling apart at that point, so I think it was plenty of time.

  96. just wanted to share that i got the burn notice the first time i tried this — i ended up stirring the ingredients after deglazing again (while the ingredients were in the pot), and it worked! great recipe 😀

  97. I wonder if the thickener in the store bought taco seasoning is part of why so many get a burn notice. I decided to add a bit more water just in case and I can alway use the saute for a but at the end if it seems watery but I’m thinking it will be fine. It’s sitting at pressure now.

  98. I love this recipe!! Freezes like a dream and a quick go to for suppers or lunch. Eat by itself or with rice and cheese. This recipe is awesome and relishes!! But wondering about the WW point value. On the recipe its 0 points but if I use the WW calculator its 5 SP’s. Just wondering if I’m calculating wrong?

    • Thanks Sherry! Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

      • Gina thank you so much!! I love this recipe and love it more since its 0 points! Your recipes are a life saver in my house!! Thanks again!!

  99. I don’t sauté anything in my IP anymore due to the burn notice. I’ve been cooking this delicious dish for months now in my IP without precooking the onions. (The IP is also my only slow cooker, so I noticed the IP comments in the slow cooker recipe and tried it.) The onions seem to cook through just fine. Also, for me to have tender, not dry, chicken breasts, my magic cook time is 12 minutes on high pressure for 2lbs of chicken breast. I’ve noticed I almost always need to reduce my cook time from the recipes, but I’m getting the hang of it!

  100. Followed recipe exactly, no burn notice, but too soupy.  Is this because after 15 minute of natural release I moved it to quick release?

  101. This was very flavorful! However, I also got the burn notice; I have the Instant Pot Max. I think the onions on the bottom are what burned even though I had deglazed as instructed. So upon opening my instapot I stirred things up, despite the directions here, and I also added a bit of extra liquid. That seemed to do the trick. It will be interesting to see if mixing things completely next time will prevent the burn notice. 
     The only criticism I have is that my chili ended up being very high in sodium. That really is more because of the products though. Rotel tomatoes have a ton of sodium; apparently they do make a no added salt version if you can find it. I used the packaged taco seasoning as well and that has quite a bit of sodium. The canned beans also were high in sodium. I had 3 teenage boys with me when I was shopping so I was hurrying…next time I’ll try to find lower or no added salt canned products and make my own seasoning. 

    • We must watch sodium intake due to HBP…I buy Goya Low Sodium beans, available in several markets in our area (Westchester Cty, NY).  The only ones that I rinse are the garbanzos due to the substance within which they are canned.  There are other brands that have low(er) sodium levels than most, and a few are even organic (Goya has an organic alternative for some of their products).  Also:  there are lower-than-most  as well as NO SALT tomato sauces and pasta sauces.  Silver Palate has a low sodium pasta sauce that we love; I use it in many recipes, sautéing peppers, etc. to add different recipe variations.. Store brands also carry NO SALT versions of some products.  And making your own seasoning mixes allows you to control the salt (I love the recipe for the taco seasoning within this recipe, because I can control the salt AND it’s GF, which I must follow).  If you are interested:  Swanson has a great UNSALTED Chicken Broth that has worked really well for us, AND it is GF!  I diligently read labels because I must, but doing so enables me to select products that are low(er) in sodium sugar, added ingredients, vegetable gums, stabilizers, flavors, etc.  More work?  Yeah….but the payoff is wonderful!,  I applaud you for taking a proactive approach to your family’s health.!  
      I plan on trying this recipe (with alterations where required by our diets) and I’ll post my review then.

  102. The meal is delish but using the IP Duo 60 I kept getting the burn notice.
    I did deglaze before adding the chicken and layered with the tomato sauce last. Even added a little more water after the first burn notice. I cancelled twice after each burn notice and tried to remove any burned stuff from the bottom and then tried twice more with no success. Eventually I just cooked it on the stove.
    When I poured the food into the stove pot it was clear that tge bottom of the IP had burned remnants of either the tomato or the beans.
    I dont think the IP is defective but that something needs to be adjusted in the recipe. Either more water, broth.
    It was disappointing as the meal was delicious but really wanted it to work in the IP

    • The newer models have this issue, again I made mine with no problem. Adding more liquid will ruin this dish, but layering the water first and tomato last may help. Sorry this didn’t work out for you.

  103. How long do you let it natural release?  Thank you!!

  104. Gina, if I am only doing two chicken breasts (~16 oz) do I need to reduce the pressure cook time?

    Thank you!

  105. I can’t seem to make this recipes without getting the overheat/burn notice. So frustrating. I’m about to go all Office Space on my Instant Pot. 😉

  106. Big fan of Skinny Taste!   Made this recipe recipe in the crock pot a few times and loved it!  Tonight made the pressure cooker recipe. Excellent!  No burn notice!   

  107. I made this tonight. Yummy!  I used two cans of black beans. I got get the burn notice, but I released pressure, gave it a good stir, and made sure the breasts were settled once again on the bottom of the pot.   I used the bean setting on my 6 qt Ultra for 25 minutes. 

  108. I’ve made the recipe several times using my slow cooker. I’m curious why in the slow cooker recipe the kidney beans and black beans are drained, but not when making the IP version.

  109. Do you use Mexican style tomato sauce such as El Pato? Or regular tomato sauce?

  110. Hi, when I added up al the canned items on WW smart points calculator it shows this reciepe as 15 SP. Just wondering how is it 0points? Am i calculating wrong?  New to this. Thanks. Currently recipe being made in my IP!

    • Hi Sam. Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  111. Excellent! I don’t want to be one of those who changes ingredients, then rates a recipe, but I had no choice to use what I had this day and I feel others might benefit to know that so they know this recipe is very adaptable. No black beans = used Navy Beans, No frozen corn=had canned drained kernel corn, Had no chopped green chili peppers = sadly had to leave out (next time-love them!), No fresh cilantro = used dried cilantro in the cooking chili. Now the Taco seasoning: I’m a lazy cook but wanted to make the homemade mix. So tasty and I’m really glad I tried it! Had no onion powder = used chunkier onion flakes. Tried a Hot Paprika as we like spicy. Instead of the 2 water additions, I used “Better than Bouillon”Roasted Chicken Broth because I’m obsessed with it and use it (or the Beef one) instead of water in the IP all the time. I also added mushrooms (we enjoy them in any chili). I did get a couple of Burn notices (de-glazed well after onions with a flat edge wooden spoon), but I tried quite a vigorous additional de-glaze after Burn #2 and used the Bean/Chili button the 3rd time for about 20 min. and it worked a charm (Tip: Wooden spoons work hard and are gentle on your IP liner). I was easily able to fork shred the chicken breasts right in the pot without removing or even touching the liner, they were that tender! Served piping hot over a few crushed tortilla chips, a light touch of grated cheddar, a sprinkling of chopped green onions and a dollop of sour cream. A definite make again.

  112. I have made the crock pot version many times. Tried this one for the speed. Mine came out very soupy? I’m trying not to slow cook it to get rid of the liquid. Any idea where I went wrong? 

    • Mind did as well – I added a slurry at the end and that helped some. I also didn’t let it fully natural release as I got impatient. Also, I would say that “Total Time” is closer to an hour or even a bit over as it took at least 20 minutes to pressurize and over 20 minutes to release. Still tasty though!

    • I think it looks quite soupy in the video, I was assuming it was more of a soup than a chili

  113. I would like to make this on the stovetop in my Le Crueset Dutch oven….what would be the total amount of water to add and total cooking time on low heat?

  114. Wow… just made this today as my second recipe in my IP . I have the Lux 6 qt.
    This was FABULOUS…. 
    and I did not get the burn notice like many others… I did follow Gina’s hints to the letter.
    All in all less than 1 hour! 
    Love it!

  115. Have made twice in IP- excellent both times. I used a whole can (28 oz) of regular diced tomatoes instead of the 2- cans of diced tomatoes with chili’s. Probably used more onion since mine were larger and only ended up using with two chicken breasts instead of three. Both attempts were so well-received and a really easy dish to make!

  116. This is my go-to recipe when I need a night off. It’s simple, delicious and one of the few recipes everyone in my family loves. Plus, its great for lunch the next day. 

  117. Since my husband had two bowls would he need to add points for weight watchers?

  118. Love love this and so did my husband so he had two bowls! Since we are doing weight watchers and this is zero points should he add points since he had two bowls?

  119. In flavor this was definitely a 5!!!!! So flavorful and 0 freestyle points, this will definitely be in the rotation.

    However, I thought about knocking it a star because we got the burn warning even with deglazing the bottom. Had to add about another half cup of water to get it to work. If you have a newer model, and are crunched on time maybe just start with more?

  120. Followed recipe exactly with IP duo V3  and did not receive a burn notice. 😍 I’m still new to IP timing but warning that it did take about 25 to pressurize fully (on top of the added 25 minute cook time.)

  121. How much premade taco seasoning do you use for this recipe? 

  122. I made this recipe for my husband and I and we LOVED it! I have another chili recipe that I’ve made for a long time but my hubby likes this one more so it’s going to be my go-to. Thanks Gina!

  123. You don’t drain the beans in this instant pot recipe and you do in the crockpot version. Any reason?
    Just thinking of the additional sodium.

  124. Just made this for dinner last night. It’s outstanding! My hubby, who normally doesn’t like taco flavored things, loved it too. I’m guessing it’s because of the homemade taco seasoning instead of the pack. I just got my Instant Pot in January, so it’s pretty new, and I did not have any trouble with the burn notice. I did make sure to get every speck of brown off the bottom of the pot when I deglazed, Thanks for another delicious recipe that will go in regular rotation around here (along with the turkey stuffed peppers :)!

  125. I’ll be making this again… and again… and again… and again…

  126. This is my new favorite taco chili recipe! The chicken is pull-apart tender and awesomely seasoned. My son ate 2 1/2 big bowls of it! It’s also wonderful reheated.

  127. this came out sooo yummy and delicious! followed the recipe exactly, except didn’t have enough seasonings – so i used a full packet of trader joe’s taco seasoning. thank you gina! second recipe i’ve made in my instant pot and i’m getting the hang of it (maybe?!) but this turned out perfect! can’t wait to eat the leftovers of it all week. didn’t have a burn notice like some others are saying. 

  128. If using a taco seasoning packet how much should I use

  129. My family and I love this recipe! Both because it takes so yummy and because of the point value. I have a question though. I am thinking about going back to an old WW plan- points plus. I was wondering if you could consider adding old point values along with freestyle at the end. I see point +  was there but no value next to it. It would be very helpful! Just to note… your recipes are a staple at our house. I don’t think I have tried a recipe that we don’t like. 

  130. Took way longer than the actual time stated. Great recipe but more soupy than I prefer. I ended up thickening it with cornstarch to get the chili consistency my family prefers. Great 0 point Weight Watcher recipe! 

  131. I made this and it came out really good but I had some problems. I did change the recipe a bit, I only had extra large onions and a larger bag of corn but I figured it might be good that way anyway. The only problem was I got about three Burn notices. Which is an extreme hassle. So I might have overcooked it but it still tasted good. I also added a little cornstarch after it was done to thicken it. Next time I might use the trivet inside of it and see if that helps, I have the 8 quart which is very sensitive. I might also add a jalapeno. On day 2 I put it over lettuce and added a little cheese and Tostitos on top to make a taco salad.

  132. This is the first time I had trouble getting my instant pot to come to pressure. It was because I did not follow the directions and deglaze the onions from the bottom of the pan before putting the chicken in. (Boy, it’s been a long day!) Once I did that, my instant pot came to pressure and everything was great! Dinner a little later than usual, but delicious! So, the moral of the story is…deglaze people, deglaze. Have a wonderful week Skinnytaste peeps!

    • How long do you do the NR for? Until it fully releases? Or can you do the QR after a certain amount of time?
      Love the slow cooker version now I want to try this one.

  133. I loved this!  It was so much better than a few other tortilla soup like receipts.  I think it is better because I made the taco seasoning with the spices in the recipe and didn’t substitute with store bought.  I also used pint beans in place of kidney beans because I don’t like kidney beans.  I used 2% cheddar and plan greek yogurt and got my weight watchers points even lower! 🙂  It was super easy to make, I did not get a burn notice, but i did shut off the pot after sauce while i added ingredients before I turned on pressure cook.  My non-dieting friend loved it too!  

  134. I made this last night and it was AHHHMAZING!! I did get the Burn notice about three times and got a little worried but decided to ride it out to see what would happen. I opened after third time and stirred then locked it back. After prayers and cheering, it finally came up to pressure. Turned out wonderful and my family devoured it. Thanks so much for the IP recipes! Keep them coming!

  135. Do you think I can make this with ground chicken instead? Just cook the chicken first?

  136. So good! How long would you say it’s good in the fridge for?

  137. I hate when people leave a comment w/o making the recipe…sorry, but I love your Ajiaco bowls, I bought mine in Colombia! and am going to make this and pull them down!

  138. The crockpot version calls for 1 T. cumin and 1 T. chili powder, but this one doesn’t – is that on purpose?

  139. Is it possible to make this on a stovetop? If so should o change or add anything?

  140. This was FANTASTIC!!!  My new favorite chili… Great flavor, filling, and very easy to make.  Will definitely be making this again!

  141. I made this overnight for dinner last Sunday with the help of my 4yr old grandaughter fun and easy. I made the taco mix whoch is better than using the pre-packaged seasoning.. I put it over califlower rice. So good!

  142. The whole family loved this recipe! I will probably have to make a double batch next time so I can freeze some!

  143. This was EXCELLENT!!!  You won’t be disappointed if you make this.   The taco seasoning is a must and better than any ready-made seasoning in the store!

    I didn’t use cilantro as it’s not one of my favorites but followed the rest of the recipe as written.  I served it with a dollop of sour cream 👍👏.

    Thanks for the excellent IP recipe and I’m looking forward to making more of your recipes.  I just got my IP for Christmas and use it more than any other counter appliance.

    Susan

  144. Absolutely delicious. I sautéed the onions in a pan then followed the directions as written after that. Thankfully there was no burn message. Will be a regular cold weather recipe for sure. 

  145. I never leave comments but I love your site. It’s my go to for almost all my dinner recipes and I tell anyone who will listen about it! I tried this recipe tonight and it is AMAZING! It was easy to do (I prepared it while entertaining my 2 infants and it cooked while I put them to bed), it looks just like the picture, and the chicken is super moist. I’m freezing it in portions to take to work with me when I return to work next week. Just wanted to say thanks for the tasty and healthy food😁

  146. The 45 minute total cook + prep time is too low-it took half an hour for the instant pot to get to pressure. Then another 25 of cooking time….plus the time for the natural release. So you need to budget more than 45 minutes to make this-but it’s definitely worth it!

  147. Has anyone tried this adding peppers or mushrooms?

  148. New Instant Pot user here! My Instant Pot doesn’t let me change the manual setting to high, is it the same to use the Soup setting on high or should I just use the manual default mode? I have the ingredients in the pot now on manual mode so we shall see if it works out!

    • I used the poultry setting on my Nuwave instant pot and it cane out perfectly. A little more soup than chili consistency but it didn’t hurt the flavor one bit!

  149. I have an 8 qt IP duo bought in 2017 and I had never had a burn notice before. But, after it cooked for about 3 minutes at pressure it flashed a burn notice several times then flashed the time remaining and then went back to cooking. I left it and the chili was great! The only thing that looked burned was one spot on one of the chicken breast. The seasoning had blackened on it. I wonder if the chicken with the seasoning on it touching the bottom caused it.? It also took a long time to come to pressure. In the end we loved the chili, and my family said it’s a keeper, so I’ll be making it again. 
    Thanks for a great recipe! 
    Penny

  150. Instant pot newb here so this is probably a rudimentary question. Should this be cooked on the chili function or the poultry function?

  151. I made this as soon as it came in e-mail. I have a new Crock-Pot Multi-Cooker that I’ve enjoyed learning to use. This chili is easy to make and is delicious. I already had most of the ingredients. Love that it’s 0 Freestyle Points! Hubby loves it too! We love everything I’ve made from SkinnyTaste!

  152. Made this for my family tonight and it was soooo good! Came out perfect, the only thing I added was a green pepper that I needed to use. I followed your directions on how to not have the burn notice come on, and it worked! I’ve had it happen twice before this, so thanks so much for the tips!!

  153. Gina you out did yourself on this one.  What a flavor packed dish this was.  And zero points to boot. I only did one change because I love the flavor it brings. I used sweet smoked paprika same volume.  Was short on time but what a treat it was! Your recipes make me a culinary explorer. Frosty

  154. HI Gina, I’m making this now on the stove-top and I notice that in your slow-cooker recipe you drain the beans, and this you don’t. Any advice for the stove-top version?
    Thanks! Meg

  155. If I use purchased taco seasoning, how much should I put in?

  156. I made this for dinner tonight and it took FOREVER to pressurize. Fearful for a mutiny around the dinner table, I let it do natural release for 10 minutes and then did quick release. While it was really good, it was definitely more soup like than chili. Is this because I did quick release?

  157. I must have had a huge chicken breast because after 25 minutes one of them was not even close to being done….trying another ten minutes.

  158. Hey Gina, just curious: Have you ever considered getting a converting tool on your website so a person could convert the metric ounces to imperial? Love your recipes – I’ve eaten them everyday for months and I’m making this tonight!

  159. I made it this afternoon with frozen chicken, same cook time & it was a breeze to shred.

  160. This recipe is delicious. I was out of rotel and I had to immediately make this so had to sub 1 can of chopped tomatoes and one jar of our favorite salsa. The substitution turned out fine. Liked making the recipe in the electric pressure cooker in 25 minutes vs 3 or 4 hours in the crock pot. Thanks Gina 🙂

  161. Every time I make a chili in the IP, my chili always comes out soupy. What am I doing wrong? Any suggestions? 

  162. We tried this tonight with our Instant Pot Ultra and had to give up. Three burn warnings later, we just moved it to the slow cooker for dinner tomorrow. We followed the instructions exactly, thoroughly deglazed after sauteeing, lots of water/liquid, tomatoes and tomato sauce in last, only gentle stirring, etc. Bummer!

  163. This chili was delicious! I used smoked paprika and jalapeno peppers. I will definitely be making this recipe again.

  164. 25 minutes seems like an awfully long time for chicken breast

    • I agree and would only cook it for 8 minutes. I’ve made this recipe in my IP for several years and only cooked it at 25 minutes the first time. Way overdone.

  165. Hi Gina!

    Do you think the green chilies could be replaced with bell peppers? Or what would you recommend replacing them with?

  166. Do I need a large instant pot? My niece gave me a 3qt one. Is that too small for your instant pot recipes?

  167. Did you post instructions for how much taco seasoning mix to use instead of spices, if that’s what we want to use? It’s mentioned in the blog post, but I don’t actually see it. Thank you!

  168. Hi Gina,
    I am currently making this recipe. I followed all of your steps exactly and I keep getting the burn notice on my IP. I’m hoping the recipe still comes
    out ok. I don’t know if I should stop it or keep letting it go? 😬

    • I know some of you are having issues with my IP recipes. I never get the burn message when I test a recipe, so trust me I am as frustrated as you are. After doing some research, this is what I found- The newer IP models have a hair trigger burn sensor that can’t tell the difference between a slight caramelized residue, which is good, and totally burnt. To avoid this, when using the saute button always deglaze the pot after sauteeing with a tablespoon or two of water or broth before adding your other ingredients.” Hope this helps.

  169. Looks yummy! Do you put the chicken in whole or do you need to cut up?

    • Just made this recipe this weekend. Put the chicken breasts in whole. When done with cooking, remove and shred chicken with two forks. Return shredded chicken to chili.

  170. Love your blog and cookbooks!
    I solved the dreaded IP burn notice by adding one easy extra step- I ALWAYS sauté the ingredients in a separate skillet then add to the IP and carry on with the recipe. (I do use the sauté function at the end of some recipes to reduce and/or thicken the sauce.)
    Yes, it adds an extra pan to clean. But my skillets clean easily and now I never worry about getting the burn notice. Plus, I can see exactly when ingredients are sautéed to perfection and it’s easier to deglaze with whatever I choose.
    Just a tip some may find convenient. 

  171. Why do you not rinse the beans?

  172. If using pre-made taco seasoning, how much do you use?

  173. Is the paprika smoked or sweet??

  174. Omgosh!..this is one of my favorite WW Soups. Thank You so much for converting the recipe to the Instant Pot & including your recipe for the taco seasoning.. I too kept getting the burn mssg on my 8 QT Instant Pot Duo no matter what I did.. I returned it to amazon & replaced it with a/ the 8 QT Lux.. so far so good, I’m not getting that notice any longer.. I’m going to make this recipe for dinner tonight.. how yummy it’s gonna be wit this FREEZING -7° weather we have today in ILLINOIS..

  175. Can u make this with precooked rotisserie chicken? If so should the time be cut in half?

  176. Yummers! This taste like chicken tortilla soup…!!! I put in a squeeze of lime and a small dallop of plain greek yogurt. So easy and super delicious. Kid friendly, family friendly, and freezer friendly.

  177. Sadly, I could not get this work in my instant pot.  Kept getting the burn alert.  Normally, when this happens I can extra liquid (after emptying and cleaning the insert) and restart bringing it to pressure.  After adding another cup and half of water, and getting the alert for the third time, I moved it to the stove top.  I haven’t had any trouble with the other two instant pot recipes I’ve tried from here.  There’s something about using chicken breasts vs. ground meat that causes the problem in my pot.  

    • So weird and frustrating this happens to some people. Which model do you have? I wonder if using the rack can avoid that issue?

      • It’s the Instant Pot DUO60 V3, purchased at the end of 2017.  I didn’t try the rack this time but have with the other recipe and it still triggers the “burn”.  The other recipe I have trouble with has chicken breast, a taco seasoning packet, and salsa.  If I had a lot of chicken broth it will work but i’ve decided it’s easier to just throw everything in the slowcooker.  

        This was delicious when I pulled it off the stove!  

      • I never get the burn message when I test a recipe, so trust me I am as frustrated as you are. After doing some research, this is what I found- The newer IP models have a hair trigger burn sensor that can’t tell the difference between a slight caramelized residue, which is good, and totally burnt. To avoid this, when using the saute button always deglaze the pot after sauteeing with a tablespoon or two of water or broth before adding your other ingredients.”

    • Mine did the exact same thing. I have an 8 quart. I added extra liquid each time and it still burnt three times before I finally gave up.

  178. Thanks for the tips on the burn notice. I have a lux mini and always getting that alert. Annoying. I’ve tried everything to avoid it🙄

  179. Loved the crock pot style, will definitely try this as well. Quick question since I am newer to the insta pot stuff. When you “deglaze” with water, do you leave the water in there or remove it after step two?

    Thanks,

  180. It looks really great. I want to do this. Thanks.

  181. Love your recipes! Would using canned corn instead of frozen be be ok ? Or would texture be a problem? 

  182. I received a Instant Pot Mini for Christmas.  The majority of the recipes I find do not specify whether it is for an 8qt, a 6qt or a mini.  I am finding it difficult to adjust a recipe like this to a mini.  Any suggestions?

  183. Hi! Could this recipe be done with frozen chicken? How would you adjust timing, etc? Thanks for all of your amazing recipes! 

  184. Yay!!! Your crock pot version is a staple in my home, but it takes so long to make. I will definitely be giving this one a go! I am curious why you left out the extra cumin and chili powder in this recipe compared to the other. Thanks for making this, can’t wait to try!!

  185. I LOVE the original recipe and since I always had an IP instead of a crockpot I just used the Chili mode. Looking forward to trying the recipe again with these IP directions!