Description
This easy Instant Pot chicken taco chili is a high-protein, macro-friendly meal perfect for busy weeknights. Packed with bold flavor and pantry staples.
Ingredients
1 lb boneless skinless chicken breasts
1 (15 oz) can black beans, rinsed
1 (15 oz) can pinto beans, rinsed
1 (15 oz) can corn, drained
1 (14.5 oz) can fire-roasted tomatoes
1 (8 oz) can tomato sauce
1 cup low-sodium chicken broth
1 packet taco seasoning
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin
1/4 tsp paprika
1/4 tsp black pepper
1 small onion, chopped
1 jalapeño, diced (optional)
1 tbsp olive oil
Juice of 1 lime
2 tbsp chopped cilantro (optional)
Instructions
1. Set Instant Pot to sauté. Add olive oil and onion. Cook 2–3 minutes.
2. Add all other ingredients except lime and cilantro. Do not stir.
3. Seal lid. Cook on High Pressure for 15 minutes. Natural release for 5 minutes.
4. Shred chicken, return to pot. Stir in lime juice.
5. Let sit for 5 minutes. Top with cilantro and serve.
Notes
Add Greek yogurt, avocado, or crushed chips on top.
To thicken, mash beans or add cornmeal.
Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 6g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 65mg
Keywords: Easy Instant Pot Chicken Taco Chili, Skinnytaste chicken taco soup, high protein chili