Chicken Chili – Fast Pressure Cooker

I got this recipe from the web and tweaked it. It is fast and it is good.


  • 1 Medium Onion – diced
  • 2 lbs fresh or frozen chicken breast (about 2 or 3 breasts)
  • 1 package taco seasoning
  • 15 oz. (1 can) black beans and juice
  • 15.5 oz. (1 can) Brook’s Mild Chili Beans
  • 20 oz. (2 small cans) Rotel diced tomatoes and green chilies
  • 15 oz. (1 can) Garbanzo Beans – drained
  • 12 oz. (small can) Tomato Paste
  • 12 oz. beer (can substitute chicken broth)
  • 2 teaspoons salt


  1. Chop onion and place in bottom of pressure cooker
  2. Place chicken breast on top of onion.
  3. Add canned ingredients.
  4. Add seasoning packet.
  5. Pour liquid (beer or broth) over mixture.
  6. Bring up to pressure on medium heat (soup setting for instant pot).
  7. Cook under pressure for 10 minutes.
  8. Let rest for 10 minutes.
  9. Release pressure.
  10. Remove the chicken and pull it apart with a fork.
  11. Add the chicken back to the pot and stir.
  12. Serve.

Nutrition Information:

Serving Size1 cup
Amount Per Serving
Total Fat1.1 g
Saturated Fat0.19 g
Trans Fat0.01 g
Cholesterol32.9 mg
Sodium380 mg
Total Carbohydrate20 g
Dietary Fiber6 g
Total Sugars2.75 g
Protein17.4 g
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