Landscape view of Chicken Taco Chili in a white bowl with a dollop of greek yogurt in the middle and tortilla chips on the side

Instant Pot Chicken Taco Chili

Chicken Taco Chili is filled with tender pieces of shredded chicken, corn, black beans, garbanzo beans, in a flavorful tomato base sauce

Keyword Chicken Taco Chili, Instant Pot

Ingredients

  • 1.5 lbs Chicken Breast
  • 1 15 oz Can Corn Drained
  • 1 15 oz Can Black Beans Drained and Rinsed
  • 1 15 oz Can Garbanzo Beans Drained and Rinsed
  • 1 15 oz Can Tomato Sauce
  • 1 15 oz Can Diced Tomatoes Don't Drain
  • 1 Packet Low Sodium Taco Seasoning or use own seasoning

Homemade Seasoning Mix (To Replace Packet Seasoning)

  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 Tbsp Chili Powder
  • 1/2 tsp Paprika
  • 1/2 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Oregano

Instructions

Instant Pot:

  1. Place all ingredients into the instant pot, stir to mix everything, place lid on and turn to lock. Make sure valve is on sealing. Set timer to High Pressure 30 minutes. Once timer goes off, let stand for about 15 minutes. Then carefully move valve to open to release remaining pressure. 

  2. Open lid, shred chicken in the pot with 2 forks, it should start to just fall apart. Mix well and serve with your favorite toppings. Can also be eaten with rice, cauliflower rice, or on top of a sweet potato.

Slow Cooker:

  1. Place all ingredients into slow cooker, stir to mix everything. Cook on Low for 8 hours or on High for 4 hours.

  2. Once done, shred chicken in the pot with 2 forks, it should start to just fall apart. Mix well and serve with your favorite toppings. Can also be eaten with rice, cauliflower rice, or on top of a sweet potato.