Pressure Cooker Chicken Taco Chili

Smith’s Chef Jeff Jackson
Posted at 10:31 AM, Apr 02, 2020
and last updated 2020-04-02 14:01:10-04

SALT LAKE CITY — A quick 8 minute soup by using ingredients found in your pantry and adding vegetables and fresh chicken.


1 small onion, diced

15.5 oz. can black beans, drained and rinsed

15.5 oz. can kidney beans, drained and rinsed

8 oz. can tomato sauce

10 oz. bag frozen corn

2 10 oz. cans diced tomatoes with green chiles

1 packet taco seasoning

1 tsp. cumin

1 tsp. coriander

1 tsp. chili powder

2 boneless chicken breasts

½ c. chicken broth

Juice of ½ a lime

½ tsp. kosher salt

½ tsp. black pepper

Diced avocadoes, sour cream, shredded cheese, and crumbled tortilla chips for garnish


1. Add all the ingredients to the pot of your pressure cooker. Put the lid on and set the vent to seal. Set the cooker to high pressure for 8 minutes.

2. When the time is up, allow the pressure to naturally release for 10 minutes.

3. Take out the chicken breasts and shred them with 2 forks. Put the chicken back in and serve warm garnished however you like.