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
115.5 oz can black beans, not drained
115.5-oz can kidney beans, not drained
18-oz can tomato sauce
10ozpackage frozen corn kernels
210 oz cans diced tomatoes w/chilies (Rotel)
24oz3 boneless skinless chicken breasts
4ouncecan chopped green chili peppers
1/4cupchopped fresh cilantro
1packet reduced sodium taco seasoning or homemade(see below)
For the taco seasoning:
1 1/2tablespoonschili powder
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.