Taco Chilli Chicken

Anything Instant Pot is good in our books! This Taco Chilli Chicken comes together in less than 30 minutes. We love to top it with tortilla chips, cheese, cilantro, jalapeno peppers. You can’t go wrong!

Taco Chicken Chilli
Print Recipe
Servings
8 People
Servings
8 People
Taco Chicken Chilli
Print Recipe
Servings
8 People
Servings
8 People
Ingredients
Chilli
  • 4 Chicken Breasts
  • 900 ml Chicken Broth (One carton)
  • 1 package Taco Seasoning
  • 1 Tsp Oregano
  • 1 19 oz Can Navy Beans Drained and Rinsed
  • 1 19 oz Can Black Beans Drained and Rinsed
  • 1 12 oz Can Corn Niblets
  • 1 1/4 Cup Milk
  • 2 Tbsp Corn Startch
  • 1 Green Pepper
  • 1 Medium Onion
  • 2 Tbsp Donia Farms Sea Salted Butter
  • 2 Cloves garlic Minced
Toppings
  • Jalepenos
  • shredded cheese
  • Cilantro
  • Tortilla Chips
  • Avocado
  • Donia Farms Grass Fed Natural or Sour CreamYogurt
Servings: People
Instructions
  1. Using the saute function of your Instant Pot, melt the butter. Add in the garlic and onion, and saute for 2 minutes. Add in the green pepper and saute for an additional 2 minutes.
  2. Change the function to pressure cook, and select 12 minutes. Add in the chicken, chicken broth, taco seasoning, oregano, beans and corn. Leave on the warm function.
  3. After pressure cooking, take the chicken out, shred and return it back to the pot.
  4. Combine 1/4 cup milk and 2 tbsp corn starch in a small bowl. Whisk until smooth, and add it to the instant pot. Add the remaining milk and stir to combine, leaving it on the warm function. The mixture will thicken.
  5. Top with your favourite toppings and enjoy!

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