This Instant Pot chicken taco chili is what every busy home cook needs, bold flavor, high protein, and easy cleanup. Made with tender shredded chicken, beans, corn, and zesty taco spices, this hearty chili is packed with nutrients and designed for maximum flavor with minimal prep.

Whether you’re fueling up post-workout or feeding the family, this recipe hits all the marks. No long simmering sessions or fancy ingredients, just simple, bold food that tastes great the next day too.

It’s also budget-friendly, great for meal prepping, and freezer-approved. If you’re into Skinnytaste-style recipes or looking for macro-friendly comfort meals, this one belongs in your weekly rotation.

Why You’ll Love This Instant Pot Chicken Taco Chili

Ready in about 30 minutes using pantry and freezer staples
Protein-packed and low in fat, perfect for macro trackers
Kid-friendly, hearty, and satisfying for the whole family
Great for game day, chilly nights, or easy work lunches
Easily adjustable for spice level, texture, and diet preferences

Instant Pot Chicken Taco Chili Ingredients

1 pound boneless skinless chicken breasts
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can corn, drained
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (8-ounce) can tomato sauce
1 cup low-sodium chicken broth
1 packet taco seasoning (or 2 tablespoons homemade)
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon paprika
¼ teaspoon black pepper
1 small onion, finely chopped
1 jalapeño, diced (optional)
1 tablespoon olive oil
Juice of 1 lime
2 tablespoons chopped fresh cilantro (optional, for garnish)
Greek yogurt, avocado, or shredded cheese (optional toppings)

How to Make Chicken Taco Chili in the Instant Pot

Set your Instant Pot to Sauté. Add the olive oil and chopped onion. Cook for 2–3 minutes until softened. Stir in jalapeño if using.
Add chicken breasts, black beans, pinto beans, corn, diced tomatoes, tomato sauce, and chicken broth. Sprinkle in taco seasoning, chili powder, cumin, paprika, garlic powder, onion powder, and pepper. Do not stir.
Secure the lid and set the valve to Sealing. Select Manual or Pressure Cook on high for 15 minutes. Allow for 5 minutes of natural pressure release, then quick release the remaining pressure.
Open the lid carefully. Remove the chicken breasts and shred using two forks. Return shredded chicken to the pot.
Stir in lime juice. Let chili sit for 5 minutes to thicken. Serve hot with desired toppings.

Finish your chili night with a warm bowl of Chicken Tortilla Soup Stove Top for a variety of textures and spice levels.

How to Serve Instant Pot Chicken Taco Chili

This chili is hearty enough to serve on its own but also versatile for multiple serving styles. Top with fresh avocado slices, chopped cilantro, shredded reduced-fat cheese, or a dollop of plain Greek yogurt for creaminess. Crushed tortilla chips add crunch, while sliced jalapeños bring the heat.

For meal prepping, divide it into containers with a lime wedge and toppings on the side. It’s also great poured over baked sweet potatoes or scooped up with warm corn tortillas. If you’re feeding a crowd, create a chili bar with toppings like chopped red onion, fresh corn, diced tomatoes, or hot sauce.

For another cozy bowl packed with lean protein, try the Slow Cooker Crack Chicken Soup.

Variations and Customization for Chicken Taco Chili

Swap proteins: Use ground chicken or turkey instead of whole breasts. Brown before pressure cooking.

Make it vegetarian: Replace chicken with two extra cans of beans or a cup of red lentils.

Spice it up: Add a can of diced green chiles or ¼ teaspoon cayenne pepper.

Go low carb: Omit corn and reduce the beans. Add chopped zucchini or bell pepper instead.

Bulk it up: Stir in cooked quinoa or rice after cooking for extra volume and texture.

These tweaks make this dish as flexible as your fridge. Want something a little tangier? Swap fire-roasted tomatoes with salsa for added depth. For added fiber, stir in spinach or kale after cooking and let it wilt naturally.

You might also enjoy Taco Soup with Ranch Packet for another protein-rich soup with Tex-Mex vibes.

Storage and Reheating Tips for Chicken Taco Chili

This chili stores beautifully and makes excellent leftovers. Let it cool completely before transferring to an airtight container.

In the refrigerator, it keeps for up to 4 days. In the freezer, it lasts for up to 3 months. Freeze in single portions for quick lunches or full batches for busy weeknights.

To reheat, warm on the stovetop over medium-low heat with a splash of chicken broth to loosen it. In the microwave, heat in 1-minute intervals, stirring in between. The flavors deepen with time, so it often tastes even better the next day.

Try pairing leftovers with Slow Cooker Street Corn Chicken to mix up your meal prep game.

Pro Tips for the Best Chicken Taco Chili in the Instant Pot

Layer ingredients properly: Always add tomatoes and tomato sauce on top. Do not stir before pressure cooking to avoid burn notice.

Use natural pressure release: Allow at least 5 minutes natural release for juicier chicken and better texture.

Shred while warm: Chicken is easiest to shred when hot. Use forks or a hand mixer on low.

Deglaze if needed: If anything sticks during sauté, add a splash of broth and scrape before pressure cooking.

Taste after cooking: Salt and spice levels can shift. Adjust seasoning just before serving for balanced flavor.

These little moves take this simple recipe from great to crave-worthy every time.

Common Mistakes to Avoid with Chicken Taco Chili

Using too much liquid: Stick to 1 cup of broth to avoid a soupy texture. The tomatoes also release moisture.

Adding dairy too early: Don’t mix in cheese or yogurt until after cooking, or it may curdle.

Overcrowding the pot: Stick to the recipe quantity. Doubling everything may trigger a burn warning or prevent sealing.

Skipping pressure release time: Quick-releasing too soon can dry out the chicken and affect overall texture.

Stirring before sealing: Resist the urge. Leave the layers as-is to prevent burn errors and ensure proper pressure build.

Avoiding these mistakes helps guarantee consistent flavor and texture with each batch.

The Weeknight Hero You’ll Make Again

This easy Instant Pot chicken taco chili is a go-to for quick dinners, protein-packed lunches, or satisfying party food. With minimal prep and tons of flavor, it’s proof that healthy comfort food doesn’t have to be complicated.

It’s freezer-friendly, kid-approved, and endlessly customizable, making it a staple you’ll crave again and again.

FAQs about Easy Instant Pot Chicken Taco Chili

Can I use frozen chicken in Instant Pot chicken taco chili?

Yes, frozen chicken breasts work well. Just add 3 to 5 extra minutes to the pressure cook time depending on size. Make sure they are separated and not in a large frozen block to ensure even cooking.

What toppings go best with chicken taco chili in the Instant Pot?

Great toppings include diced avocado, reduced-fat shredded cheddar, Greek yogurt, chopped cilantro, lime wedges, jalapeño slices, and crushed tortilla chips. You can also top with a drizzle of hot sauce or salsa verde for extra kick.

How do I make chicken taco chili thicker in the Instant Pot?

To thicken, mash some of the beans after cooking or stir in 1 tablespoon of tomato paste. Let the chili sit uncovered on Warm mode for a few minutes to allow it to naturally reduce. You can also add a few tablespoons of cornmeal to thicken it up without changing flavor.

Is Easy Instant Pot Chicken Taco Chili freezer-friendly?

Absolutely. Let the chili cool fully, then store in freezer-safe containers or bags. It keeps well for up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently on the stovetop or in the microwave, adding a splash of broth if needed.