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.

Instant Pot Chicken Taco Bowls | tastesbetterfromscratch.com

Instant Pot Chicken Taco Bowls

When I reached out on my Instagram page to ask for your recipe recommendations, it quickly became clear that my readers want more easy dinner ideas–including more recipes you can make in your instant pot!

(Here’s the instant pot I own and if you’re thinking about buying one, you can read this great article about them.)

If you’ve been following along with my blog at all, you may know my affection for “bowls” : complete meals–including grains, protein and veggies, served together in a bowl. These are a few of my absolute favorites.

The instant pot takes my affection for “bowl recipes” to a whole new level,  allowing me to add all of the ingredients to the pot at the same time, without any prep! YES!! This recipe is a busy mom’s dream come true.

I first got the great idea for these bowls from wondermom wannabe. I knew I wanted to use white rice, and adjust the ingredient ratios, for less rice. I also played around with the recipe several times to make sure the rice and chicken cooking times coordinated enough that the rice was cooked perfectly, and not gloopy/mushy, and the chicken not dry.

The end result was just perfect! It really doesn’t get much easier than these Chicken Taco Bowls, made in the handy, dandy Instant Pot!

How to make Instant Pot Chicken Taco Bowls:

  • Add a little broth, and 2 chicken breasts to the bottom of the IP.
  • Sprinkle taco seasoning over the chicken. (If you don’t have a packet of taco seasoning, you can make it really easily from scratch).
  • Top with black beans, corn, salsa, and uncooked white rice.
  • Add the rest of the chicken broth. BAM!
  • Secure the lid, and follow my setting instructions.
  • While the mixture cooks, prepare your toppings.

Step-by-step process photos for instant pot chicken taco bowls.

One important tip I would offer, when everything is done cooking, is to fluff the rice really gently with a fork. If you take the lid off and stir the mixture when the rice is piping hot, you’ll end up with rice that gloops (is that a word?) and sticks together. Yuck! So just fluff it with a fork, then put the lid over it and allow it to rest for a few minutes before serving.

What Instant Pot size to use:

I developed this recipe for use in the 6-QUART INSTANT POT. If you’re using a larger IP you may need to add more liquid so that you don’t get a burn notice.

Can I use brown rice or Quinoa?

Yes, you could use brown rice for these instant pot chicken bowls but some adaptions will be needed. Add ¼ cup more chicken broth, and I would also suggest using chicken thighs, or cooking the chicken separately, so that it doesn’t get overcooked/dry. Brown rice takes longer to cook in the IP–about 22-24 minutes (22 for low elevations, 24 for higher). Then follow the same pressure release instructions.

If you’d like to use quinoa instead of rice I recommend cooking it separately. Quinoa only takes 1 min on high pressure to cook, so if used in this recipe it would be very overcooked.

Can I use frozen chicken breasts?

Yes!  To make this recipe with frozen chicken breasts, follow the directions exactly as they are listed below (but use frozen breasts).  Cook on manual (high pressure) for a total of 10 minutes, instead of the 8 minutes it calls for.  Then allow the pressure to naturally release for 12 minutes.

Other ways to adapt these Instant Pot Chicken Taco Bowls:

  • Use ground beef/ground turkey.  To substitute, sauté the meat in the bottom of the IP, first, before adding the rest of the ingredients.
  • Make it vegetarian. You could also leave the chicken out, to make this a vegetarian meal. Add additional veggies like chopped bell pepper, zucchini, or stir in fresh spinach at the end.
  • Switch the beans. If you don’t have black beans I would suggest pinto, or really any other type of bean you like.
  • Leave out the rice. If you’d like to leave the rice out, you only need 1 cup of chicken broth. Cook time is the same.
Toppings are key!

The toppings can really make this dish fantastic! I would suggest a little shredded cheese, a scoop of sour cream or plain greek yogurt, and definitely some fresh chopped cilantro and avocado. You could serve warm corn/flour tortillas or tortilla chips on the side. You could also top with some shredded lettuce or chopped spinach.

Check out my other INSTANT POT RECIPES!  Popular ones include:

 

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Recipe

Instant Pot Chicken Taco Bowls | tastesbetterfromscratch.com
Prep 5 mins
Cook 20 mins
Total 25 mins
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Ingredients
  

  • 1 1/2 cups 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 cups salsa
  • 1 1/4 cups long grain white rice , rinsed and drained

Topping ideas:

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

Instructions
 

  • Spray bottom of IP with non-stick cooking spray.
  • Add ½ cup chicken broth to bottom of IP.
  • Add chicken breasts.
  • Sprinkle chicken with taco seasoning.
  • Add black beans and corn.
  • Add salsa.
  • Add rice.
  • Add remaining 1 cup chicken broth.
  • Press rice into the liquid to make sure it’s fully submerged.
  • Set valve to sealing. Cook on Manual (high pressure) for 8 minutes.
  • Allow pressure to naturally release for 12 minutes, then turn to quick release.
  • Remove IP lid and gently FLUFF rice with a fork (Don't stir it!).
  • Place IP lid back on (with power off) for 5 more minutes to allow rice to rest while you prepare the toppings.
  • Slide rice to the side a bit to find the chicken breasts and pull them out. Shred the chicken. 
  • Add a scoop of rice mixture to a bowl. Top with some shredded chicken, and other desired toppings. Serve with tortillas, if desired.

Notes

*This recipe is for use in a 6 QUART INSTANT POT.   If using a larger instant pot, In step 2, add an additional ½ cup of chicken broth to the bottom of the pot (1 cup total in step 2).
Try these INSTANT POT MEALS.
To make in the Slow Cooker:
Add 1 cup broth, chicken, taco seasoning, beans, corn and salsa to slow cooker and cook on low for 4-5 hours or high for 2-3 hours, until chicken is cooked through. Stir in cooked rice.

Nutrition

Calories: 299kcalCarbohydrates: 52gProtein: 17gFat: 2gCholesterol: 24mgSodium: 804mgPotassium: 685mgFiber: 7gSugar: 3gVitamin A: 405IUVitamin C: 5mgCalcium: 59mgIron: 2.3mg

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    Legit delicious! 14 year old gave it 5 stars and has added it to the school lunch menu option list.
    10 out of 10, will be making again. So.freakin.easy.

  2. 1 star
    Didn’t work out for us. We kept getting a burn message and I ended up cooking it on the stove.

  3. Love it but used jasmine rice and the rice was undercooked. Going to try tonight but cook rice in rice cooker first and add it last

  4. 2 stars
    I had a big problem with the instant pot constantly “burning” and not cooking correctly and I followed the recipe as stated. I’m not sure that adding rice is a great idea. I would appreciate some pointers as this recipe has promise but the execution sucks.

  5. 4 stars
    I am going to try this recipe tonight, but since I have diced ham I’m going to use my slow cooker instead of the IP. Thank you Lauren for giving instructions for both appliances!

    Suggestions I loved in the comments:
    — can of diced tomatoes with green chilies as variation to salsa.
    — sweet Italian ground pork with beef broth instead of chicken.
    — after natural release, leave a clean towel over pot for 10 minutes. (For rice to steam.)
    So thanks also goes to those who posted the ideas.

  6. What would I change if I was using riced cauliflower instead of actual rice? So excited to try this!

  7. 5 stars
    I loved this! I subbed brown rice for white, any tips on how much longer to cook it? My rice came out a little crunchy, but overall super simple and tasty!

    1. I would recommend cooking your brown rice separately from the chicken. I personally use chicken broth instead of water, gives the rice more flavor. And cooking the rice 25 minutes and then a natural release for 10 minutes.

    2. 22 minutes in the instant pot works for brown rice 🙂 also I use thighs as she recommends so that they don’t dry out like breasts might for that longer cook time.

  8. I’ve been making this recipe regularly for over a year now, My family loves it and it is a weekly staple for us! My only subs are chicken thighs and basmati rice and it cooks up perfectly when following the recipe. Thank you for this easy dinner idea!

    1. 4 stars
      Hi Lizbeth, I use jasmine rice for everything and it seems to cook up just the same as white rice, even in the instant pot. 🙂

    2. 3 stars
      I kept getting a burn notice! After stopping, scraping and adding more water several times, I ended up putting it in a baking dish and baking it in the oven until it was done. It tasted very good, but I won’t use the instant pot for this recipe again. Took a lot longer to prepare because of this problem.

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