Instant-Pot-Chicken-Taco-Chili-1-2

bl:0 gr:4 pur:0 SP
211 Calories
PREP TIME:5 mins
COOK TIME:25 mins
TOTALTIME:45 mins
YIELD:10SERVING
SCOURSE:Dinner
CUISINE:American

INGREDIENTS

  • olive oil spray
  • 1 small onion, chopped
  • 1 15.5 oz can black beans, not drained
  • 1 15.5-oz can kidney beans, not drained
  • 1 8-oz can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 10 oz cans diced tomatoes w/chilies (Rotel)
  • 24 oz 3 boneless skinless chicken breasts
  • 4 ounce can chopped green chili peppers
  • 1/4 cup chopped fresh cilantro
  • 1 packet reduced sodium taco seasoning or homemade, see below

For the taco seasoning:

  • 1 1/2 tablespoons cumin
  • 1 1/2 tablespoons chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

INSTRUCTIONS

  • Press saute and spray the insert with oil, add the onion and stir, cooking until soft and golden, about 4 to 5 minutes.
  • Press cancel to prevent getting a burn notice, then deglaze the pot with 1/4 cup water.
  • Add the chicken and season both sides with half of the taco seasoning.
  • Add the beans, corn, green chilies, then finish with the diced tomatoes and tomato sauce.
  • Add 1/2 cup water plus the remaining taco seasonings and gently stir without moving the chicken.
  • Cover and cook high pressure 25 minutes. Natural release, then remove the chicken and shred with two forks. Return the chicken to the pot and mix to combine.
  • Top with fresh cilantro and serve. Makes about 11 cups.

NUTRITIONINFORMATION:Carbohydrates: 26g, Protein: 23g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 50mg, Sodium: 623mg, Fiber: 8g, Sugar: 4.5gBlue Smart Points:0Green Smart Points:4Purple Smart Points:0Points +:5

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