Instant Pot Tex Mex Chicken Chili
This Instant Pot Tex Mex Chicken Chili is full of flavor with chicken and spices, white beans, salsa, chopped green chiles and diced tomatoes.
Servings: 6
Ingredients
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 small onion, chopped
- 2 boneless, skinless chicken breasts cut into cubes
- 1 cup red salsa
- 1/2 cup green Verde salsa
- 3 tbsp or 1 packet taco seasoning
- 4.5 ounces can of diced green chiles
- 15 ounce can diced tomatoes
- 3 to 4 (15 ounce) cans of Great Northern Beans (or Cannellini beans)
- 1 tbsp tomato paste
- 1 to 2 cups chicken broth
Instructions
- Set your Instant Pot to the saute function.
- Add the olive oil and allow to heat up. Add onions and garlic and cook 2-3 minutes or until garlic is fragrant and onions are translucent.
- Add chicken and cook until no longer pink. Turn Instant Pot off.
- Add chicken broth. I like mine more like soup, so I add two cups. If you like it more like chili, only add one cup.
- Add beans to Instant Pot.
- Add taco seasoning, red and green salsas, green chilies, tomatoes and tomato paste.
- Mix everything together.
- Close and lock the lid on the Instant Pot and make sure the vent is closed. Set Instant Pot to 15 minutes.
- Once the 15 minutes are up, allow the pressure to release naturally for 10 minutes. Open the vent and release the remaining pressure.