instant pot chicken taco bowls

Instant Pot Chicken Taco Bowls

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

This all in one dinner has quickly become a family favorite! Instant Pot Chicken Taco Bowls all cooked together in one pot with rice, black beans, corn, salsa chicken and seasonings. 

Course: Main Course

Cuisine: American, instant pot, Mexican

Keyword: instant pot healthy, instant pot recipe

Unit: cup, ounce can, packet, pound

Servings: 6

Calories: 299 kcal

Author: Lauren Allen

Ingredients

• 1 1/2 cup low-sodium chicken broth , divided
• 1 pound boneless skinless chicken breasts
• 1 packet taco seasoning
• 15 ounce can black beans , rinsed and drained
• 1 cup corn
• 1 1/2 cup salsa
• 1 1/4 cup long grain white rice , rinsed and drained

Topping ideas:

• cheese
• fresh cilantro , chopped
• avocado sliced
• green onion , chopped
• sour cream

Instructions

1. Spray bottom of IP with non-stick cooking spray.
2. Add 1/2 cup chicken broth to bottom of IP.
3. Add chicken breasts.
4. Sprinkle chicken with taco seasoning.
5. Add black beans and corn.
6. Add salsa.
7. Add rice.
8. Add remaining 1 cup chicken broth.
9. Press rice into the liquid to make sure it’s fully submerged.
10. Set valve to sealing. Cook on Manual for 8 minutes.
11. Allow pressure to naturally release for 12 minutes, then turn to quick release.
12. Remove IP lid and gently FLUFF rice with a fork (Don't stir it!).
13. Place IP lid back on (with power off) for 5 more minutes to allow rice to rest while you prepare the toppings.
14. Slide rice to the side a bit to find the chicken breasts and pull them out. Shred the chicken. 
15. Add a scoop of rice mixture to a bowl. Top with some shredded chicken, and other desired toppings. Serve with tortillas, if desired.

Courtesy of: tastes better from scratch