This recipe for Instant Pot Taco Chicken Chili is made with chicken, beans, and Tex-Mex seasonings. It cooks up in record time and can be prepared with fresh or frozen chicken.
10ouncesdiced tomatoes with green chiles (mild)AKA Rotel Tomatoes
1poundboneless, skinless chicken breasts or thighsfresh or frozen
1limejuiced
Instructions
Combine the chicken stock, beer, corn, beans, taco seasoning, and minced garlic in the inner pot. Mix well to combine. Pour the tomatoes over the mixture in the inner pot. Do NOT mix. Nestle the chicken into the liquid.
Place the lid on the pressure cooker and turn the valve to "seal." Set to cook on HIGH pressure for 15 minutes for fresh chicken or 20 minutes for frozen chicken.
Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes. After pressure has been released, remove the lid on the Instant Pot.
Remove the chicken from the inner pot to a cutting board. Shred chicken using 3 forks until it is in bite-sized pieces.
Add the shredded chicken, along with the juice of a fresh lime into the inner pot, and stir to combine.
Serve this chicken chili with cheese, sour cream, chips, cilantro, etc
Video
Notes
Storage: You can store leftover Instant Pot Chicken Chili in an airtight container in the refrigerator for 3-4 days. Alternatively, you can freeze the leftovers in a freezer-safe container, leaving 1 inch of space for expansion, for up to 3 months in the freezer. Gluten-Free Modification: Use gluten-free beer or omit the beer and use additional chicken stock in its place.Beans: Feel free to use red beans or black beans in place of the pinto beans. Taco Seasoning: In place of the taco seasoning, use ½ teaspoon each of kosher salt, cumin, onion powder, garlic powder, and paprika.