Instant Pot Chicken Taco Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 96.

	this recipe	typical
fat	0%	1%
protein add	100%	100%
salt	0%	0%
aromatics	10%	1%
vegetables and beans	51%	2%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

	olive oil spray
150 g	1 small onion (chopped)
439 g	1 15.5 oz can black beans (not drained)
439 g	1 15.5 oz can kidney beans (not drained)
227 g	1 8-oz can tomato sauce
284 g	10 oz package frozen corn kernels
284 g	2 10 oz cans diced tomatoes w/chilies ( (Rotel))
680 g	24 oz boneless skinless chicken breasts (from 3 breasts)
113 g	4 ounce can chopped green chili peppers
25 g	1/4 cup chopped fresh cilantro
1 g	1 packet reduced sodium taco seasoning or homemade (see below)
10 g	1 1/2 tablespoons cumin
12 g	1 1/2 tablespoons chili powder
1 g	1/4 teaspoon garlic powder
1 g	1/4 teaspoon onion powder
0 g	1/4 teaspoon dried oregano
1 g	1/2 teaspoon paprika
6 g	1 teaspoon kosher salt
1 g	1/2 teaspoon black pepper

Method: 7 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I have been making the crockpot version for a couple years. I wanted to try it in my instapot and didn't realize you wrote an insta pot version. When I converted myself I put 1 1/2 cup chicken broth in first (the minimum liquid that my pot calls for) placed th” — a cook, 5.0★

“A family fav! Everyone loves this! I've been making this for almost two years now! I used ground chicken or turkey instead of breasts or tenderloins. I saute in the IP with 1/2 onion and seasoning. I pulse the bean, rotel and chilis in my Ninja for a bit, ” — a cook, 5.0★