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.
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