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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
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.
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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Instant Pot Chicken Taco Bowls
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hello, Can I make the recipe the same way with a regular pot that will return the same results ?? If so any tips or things i should do different ? thanks for the recipe!
I haven’t tried it but it should be fine!
You will want 2 1/2 cups broth (instead of the 1 1/2) Add the broth first, bring it to a simmer. Add the rice and bring to a boil. Add the rest of the ingredients, nestling the chicken in with the rice. Cover and cook on low heat for 20 minutes for white rice. Remove from heat and let it rest for 5 minutes before removing the lid and gently fluffing the rice with a fork.
Help mine says burn what did I do wrong?
This recipe was tested on the IP 6quart DUO. You may have a newer version that is more sensitive than the older Instant Pots. Next time try adding more liquid to the pot or check you IP manual for the minimum liquid requirements.
Is this with thawed chicken or frozen?
Thawed chicken. Notes for using frozen chicken are above in the post 🙂
“Yes, frozen chicken breasts take about 10 minutes to cook in the IP, with a 10 minute natural pressure release.”
For noobs like me, this isn’t helpful — yet. Is this an instruction to cook the chicken breasts FIRST and then follow instructions? Does this mean add 10 minutes to the cook time? It’s a useful fact to experienced IP users but it is not an instruction. Could use more guidance.
Thanks for the feedback. Here are more specific directions (also updated in the post):
Can you 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.”
Hello! Question about using brown rice. I know you said above it takes longer to cook. So instead of 8 min on pressure cook I need to cook for 22-24 min on pressure cook? I’m worried my chicken will burn.
Hi Jennifer, I would suggest using chicken thighs or cooking the chicken separately. (see my notes about this in the post).
Has anyone tried cooking with brown rice? 8 mins for regular rice vs 22-24 for brown rice seems like a big jump in cooking time. I want to use chicken breasts so happy to cook separately but then wondering if its best to cook taco seasoning with the chicken OR the IP ingredients? Please help 🙂
Loved it!!!! My first time using my new instant pot and this recipe did not disappoint (my picky boyfriend also approves!)
This was absolutely delicious and so incredibly easy to make. Thank you for your step by step instructions. This was particularly helpful for an instant pot newbie like myself. I followed your recommendations for the 8 qt pot. I used thinly sliced chicken breasts, which I was nervous that it might be too dry, but it wasn’t. This is definitely a meal I will make over and over agin!
Trying to make this recipe and I’ve gotten the burn message four times now. I tried adding a cup of water and it’s didn’t work. Total flop on this recipe.
This recipe was tested on the IP 6quart DUO. You may have a newer version that is more sensitive than the older Instant Pots. Check you IP manual for the minimum liquid requirements and next time try adding more liquid to the pot.
I used this recipe in a new 8qt LUX and it turns out amazing!
I also have an 6 quart IP DUO and kept getting the burn warning even after adding more liquid. I was able to salvage it by using the sauté mode but probably won’t be trying this again sadly.
Same issue here. I’ll try again with more liquid next time. Came out great (on the stovetop ultimately) when the IP wasn’t coorperating 🙂
So easy and truly yummy! The next day we use the leftovers to make the world’s best chicken tortilla soup! We just simmer chicken broth on the stovetop, and add in the leftovers with a little extra corn til everything is warm and fragrant. Two days worth of meals!
Can you use chicken tenderloins in this recipe?
That would be fine although they will cook quicker than breasts.
Made this tonight, it was delicious. I will definitely be making this again.