Pressure Cooker Chicken Chili
This Pressure Cooker Chicken Chili is exceptionally easy and exceptionally delicious! It is a great wholesome dinner that you can make quickly with everyday items from the freezer and pantry. Top off your chili with your choice of toppings for a custom dinner everyone will enjoy!
Servings: 8 bowls
Calories: 230kcal
Ingredients
- 1 onion diced
- 3 Boneless skinless chicken breasts frozen (about 2 lbs)
- 2 tbsp taco seasoning or 1 package store bought taco seasoning
- 1 Can black beans
- 1 Can chili beans
- 2 Cans rotel
- 2 Cans whole kernel corn drained
- 10 oz can tomato paste
- 1 bottle of beer or 1.5 cups chicken broth
Instructions
- Chop the onion and place it in the bottom of the Instant Pot
- Layer the chicken breast on top of the onion and sprinkle the taco seasoning on top of them.
- Add the canned ingredients on top of the chicken and seasoning {beans, rotel, corn and tomato paste.} Pour the beer or chicken broth over the top of the mixture.
- Close the pressure cooker and set the valve to seal. Set the mode to soup and the timer to 8 minutes and let it cook. Natural release for 10 minutes then open the lid.
- Remove the chicken breasts from the pot and use two forks or tongs to shred the chicken and then mix the chicken back into the chili to evenly distribute.
- Serve hot with toppings of your choice!
Notes
How to Store: Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
How to Reheat: This can be reheated in the microwave in 30 second increments.
Topping suggestions: Sharp cheddar cheese, sour cream, cilantro, avocado, tortilla chips.
Nutrition
Calories: 230kcal | Carbohydrates: 34g | Protein: 18g | Fat: 2g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 21mg | Sodium: 712mg | Potassium: 0mg | Fiber: 8g | Sugar: 7g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg