Description
Easy Instant Pot Chicken Taco Bowls for a quick meal.
Ingredients
Scale
- 1 1/2 cups low-sodium chicken broth, divided
- 1 lb boneless skinless chicken breasts
- 1 packet taco seasoning
- 15 oz can black beans, rinsed and drained
- 1 cup corn
- 1 1/2 cups salsa
- 1 1/4 cups long grain white rice, rinsed and drained
- Cheese for topping
- Fresh cilantro, chopped for topping
- Avocado, sliced for topping
- Green onion, chopped for topping
- Sour cream for topping
Instructions
- Spray the bottom of the Instant Pot with non-stick spray.
- Add 1/2 cup chicken broth to the pot.
- Place chicken breasts inside and sprinkle with taco seasoning.
- Add black beans, corn, salsa, and rice.
- Pour in the remaining 1 cup of broth. Press rice gently to submerge in liquid.
- Set valve to sealing and cook on Manual (High Pressure) for 8 minutes.
- Allow natural release for 12 minutes, then quick release remaining pressure.
- Remove lid and gently fluff the rice with a fork (do not stir).
- Replace lid (power off) and let rest for 5 minutes.
- Remove chicken, shred it, and serve over the rice mixture with desired toppings.
Notes
- Designed for a 6-quart Instant Pot. For larger pots, add an extra 1/2 cup broth at the beginning.
- Slow Cooker Option: Add 1 cup broth, chicken, seasoning, beans, corn, and salsa to slow cooker. Cook on low for 4–5 hours or high for 2–3 hours. Stir in cooked rice before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 299
- Sugar: 2g
- Sodium: 804mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 17g
- Cholesterol: 60mg
Keywords: Instant Pot Chicken Taco Bowls, chicken, tacos, quick meal