Instant Pot creamy Taco Chili

one-pot | crowd-pleaser BY INSTANTpoteats. com

A lavorful one-pot, dump-and-go pressure cooker dinner. Tender shredded chicken in creamy and thick tomato stew spiced with Tex Mex spices, plus beans, sweet corn, and jalapeños for heat.

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You WILL NEED

Chicken Stock /Broth Skinless Chicken Thighs/Breast Red Bell Pepper Black Beans & Kidney Beans Sweet Corn Green Pickled Jalapeños Garlic Powder Onion Powder Smoked Paprika Ground Cumin Dried Oregano Canned Tomatoes Cream Cheese Cilantro GO TO FULL RECIPE

1

add ingredients GO TO FULL RECIPE

2

stir GO TO FULL RECIPE

3

add tomatoes Spread the crushed tomatoes over the top but DO NOT stir through to prevent BURN error. GO TO FULL RECIPE

4

pressure cook GO TO FULL RECIPE

5

shred chicken GO TO FULL RECIPE

6

Add chicken GO TO FULL RECIPE

7

add cream cheese GO TO FULL RECIPE

8

Stir everything to combine GO TO FULL RECIPE

Serve in bowls topped with grated cheese, sour cream, diced avocado and tortilla chips.

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Instant Pot creamy Taco Chili

A lavorful one-pot, dump-and-go pressure cooker dinner. Tender shredded chicken in creamy and thick tomato stew spiced with Tex Mex spices, plus beans, sweet corn, and jalapeños for heat.

You WILL NEED

1

Add all ingredients to the Instant Pot except for canned tomatoes.

2

Stir through.

3

4

Set the Instant Pot to 10 minutes on HIGH with Natural Release (or at least 10 minutes of NPR).

5

Remove the chicken and shred or dice.

6

Return to the chili mixture in the pot.

7

Divide the cream cheese into a few large chunks or cubes and add to the chili.

8

Whisk through until melted. Top with fresh cilantro and serve.

Serve in bowls topped with grated cheese, sour cream, diced avocado and tortilla chips.

MORE INSTANT POT RECIPES