Instant Pot White Chicken Chili {Taco Time Copycat}

Instant Pot White Chicken Chili-Taco Time Copycat

Instant Pot White Chicken Chili is the perfect dish to make for that crisp, cool fall day. This chili is warm, hearty, packed with wholesome ingredients and offers the ideal mix of Tex-Mex flavors.

I wanted to create a chicken chili that was similar to what you can order at Taco Time, which is one of my all time favorite fast food chili, and this recipe fits the bill. You get all those same flavor components as you would ordering at Taco Time, but in the comfort of your own home. 

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Some of my favorite things to cook in the Instant Pot are soups, stews, and, of course, an excellent hearty chili. The prep and cleanup are quick and it allows me to spend less time in the kitchen and more time with my family. Plus, with the Instant Pot, you get that flavor from soups and stews as if they were simmering all day long.

The Instant Pot locks in the flavors and helps blend them in a fraction of the time, compared to simmering on the stove or crockpot all day long. 

One of the downfalls to Military Life was the fact that at any moment we could get orders to move elsewhere. We ate Taco Time often when we were stationed at Fort Lewis, Washington. We were busy, my husband was gone often or had long working hours and the boys and I had Tae Kwon Do, tutorials, sports and numerous other activities.

Taco Time chili offered a healthy, lower carb meal FULL of protein. I would grab it most generally on Wednesdays after Tae Kwon Do and the kids were on their way to AWANA. I looked forward to chili on Wednesdays! 

When my husband came down on orders, what was I to do? I could no longer get my beloved Taco Time Chili, but I still wanted it. We are a slightly larger family, so eating out can get pretty expensive. While we loved making a pit stop at Taco Time while in Washington and, thought it was budget friendly for the area, other restaurants with chili on the menu just isn’t the same.

I like to create copycat style recipes that allow me to get that same restaurant quality taste at home. This recipe soothes my craving for the best chicken chili while staying on budget. When I make this chicken chili at home, I often have leftovers, which never happens when we dine out. 

Instant Pot White Chicken Chili 

This chili is easy to make and it can be made in one single pot. No need to pull out a handful of pots and pans to create one flavorful chili. Just grab your electric pressure cooker, turn it to saute and get to work.

Simple instructions, which are great even for Instant Pot beginners, and after a short while and a few steps, you can serve up a hearty bowl of white chicken chili!

Taco Time White chicken chili is a prime example of how the Instant Pot has saved me time and money! For this particular recipe, it saves me time on the prep and cleanup, since it is a one-pot dish. I also don’t have to randomly stir it through the day as it simmered if it were on the stove, and it cooks quickly.

Now for the money portion. This dish saves on energy compared to the stovetop and cheaper than eating out as a larger family! This chili is not only delicious down to the last drop, but look at all the benefits from using the Instant Pot. 

Check Out These Other Delicious Instant Pot Soups

Before I get to the recipe, lets talk social media. I would LOVE LOVE LOVE for you to follow me on my social channels and subscribe to my blog! I won’t spam you to death. I promise! You can elect to only receive Instant Pot or recipe emails!

I would love to have you follow me on my page here. Don’t forget my group that I mentioned above! In fact, I have a few groups. If you’re interested in the list, you can find that right here. I am on Pinterest…as well and I keep that account updated. Who doesn’t Pinterest?

You also might find me lurking around twitter and instagram! One other forgotten social media place that I am beginning to enjoy is Google+. I’m also becoming more involved with youtube!

Instant Pot White Chicken Chili {Taco Time Copycat}

Ingredients

1 lb. chicken breast (about 2 large breasts)
2 – 7 oz can diced green chilis
1 – 15.5 can pinto beans (drained and rinsed)
1 – 15.5 can black beans (drained and rinsed) Note: I also make my own fresh black beans using my instant pot or pressure cooker and they are the BOMB! 
1 – 15.5 can great northern beans (drained and rinsed)
1 yellow onion diced
1 cup frozen corn kernels
2 cups chicken broth
1 cup sour cream
2 tsp cumin
1 tsp salt
1 tsp pepper
1 tsp chili powder
1/2 tsp cayenne pepper (can add more to make it spicier)
1/4 cup brown rice flour (or thickener of choice)
Serves: 4-6

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1) Lightly sauté the onions, garlic, cumin, salt, pepper, chili powder, and cayenne pepper for about 15-30 seconds until fragrant. Turn off the Instant Pot.


2) Next mix in the beans, green chilis, corn, and sour cream.


3) Place the chicken on top of the beans and then add the broth.


4) Close the lid and turn the pressure valve to sealing. Cook on high pressure using “manual” or “pressure cook” for 15 minutes. Let the pressure release naturally.


5) Remove the lid and switch the Instant Pot back to sauté mode. Shred the chicken and then mix in the brown rice flour. Continue to stir for 3-5 minutes until the chili reached the desired thickness.


6) Turn off the Instant Pot and let the chili cool 10 minutes before serving. Garnish with cheese, cilantro and red fresco peppers.

Instant Pot White Chicken Chili {Taco Time Copycat}

Instant Pot White Chicken Chili {Taco Time Copycat}

This chili is warm, hearty, packed with wholesome ingredients and offers the ideal mix of Tex-Mex flavors.

Ingredients

  • 1 lb. chicken breast about 2 large breasts
  • 2 - 7 oz can diced green chilis
  • 1 - 15.5 can pinto beans drained and rinsed
  • 1 - 15.5 can black beans drained and rinsed
  • 1 - 15.5 can great northern beans drained and rinsed
  • 1 yellow onion diced
  • 1 cup frozen corn kernels
  • 2 cups chicken broth
  • 1 cup sour cream
  • 2 tsp cumin
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper can add more to make it spicier
  • 1/4 cup brown rice flour or thickener of choice

Instructions

  1. Lightly sauté the onions, garlic, cumin, salt, pepper, chili powder, and cayenne pepper for about 15-30 seconds until fragrant. Turn off the Instant Pot.
  2. Next mix in the beans, green chilis, corn, and sour cream.
  3. Place the chicken on top of the beans then add the broth.
  4. Close the lid and turn the pressure valve to sealing. Cook on high pressure using "manual" or "pressure cook" for 15 minutes. Let the pressure release naturally.
  5. Remove the lid and switch the Instant Pot back to sauté mode. Shred the chicken then mix in the brown rice flour. Continue to stir for 3-5 minutes until the chili reached the desired thickness.
  6. Turn off the Instant Pot and let the chili cool 10 minutes before serving. Garnish with cheese, cilantro, and red fresco peppers.
Laura Awe Filled Homemaker

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