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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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I’m with you all the way when you say toppings are key! They add flavor and make a dish so much fun. This looks absolutely delicious!
Hi! Can I sub brown rice? Would the time need to be adjusted?
Hi Sol, the directions for brown rice are above in the post.
DELICIOUS! RECIPE IS A KEEPER BUT NEEDS MORE WATER TO COOK RICE.
I used a 6 quart Cosori electric pressure cooker. (I have used 6 qt Instant Pot recipes before and they worked perfectly, so I don’t think the brand makes a difference.) I followed the instructions exactly and using high pressure. Usually if a lower pressure isn’t listed, high pressure is the default. The rice was not cooked. I added one US measuring cup of water to the mix and cooked it a bit longer. (Sorry don’t remember the exact time as it was just a guess and I suspect may have been too long.) I used the frozen tiny baby corn kernels and thawed before adding them to the cooker. Also my husband said the amount of black beans should be doubled. So I will try to fix these things the next time.
I have frozen chicken breasts that normally I would pressure cook for 12 minutes so would I do that time then? I just checked my cupboard and sadly just have instant rice… So should I leave the rice out or hpw would you modify with frozen chicken and instant white rice?
Hi Lori, you could use frozen chicken breasts and cook them a little longer, but I wouldn’t suggest using instant rice (it would just turn to mush). If you leave out the rice you could cut back on the chicken broth also, cook the chicken for 10 minutes and allow it to natural pressure release.
Love this for my 5 people famliy !
I subed half cup pablano peppers cut up tiny plus full cup or more of broccoli.
the breasts I had were huge from Costco but I still managed to put some away for tomorrow night.
thank you so much for this incredibly easy chicken breast recipe.
Thanks Wendy! I love your substitutions, and I’m so happy you liked this recipe.
Chicken didn’t cook after even 20 minutes. Put on manual and set timer but chicken still raw. First time ever used instant pot so maybe did something wrong. I have the exact IP you are using.
Hi Mandy, I’m sorry! The only thing I can think is that you weren’t cooking on “high pressure”, for 8 minutes. The chicken shouldn’t need nearly 20 on high pressure to cook–it would be dry and way overcooked (consider the time it takes the pot to get to pressure, a 20 minute cook time and the all of the release time.) I’d double check your settings… Hope you get to try it again 🙂 (And if you’re worried about the chicken cooking next time, you can always cut it into smaller pieces).
The first thing I thought of was that possibly you hit “Delay” when you set the timer. Or you didn’t let it actually come to pressure. You need to hit the “Pressure Cook” button and then adjust the time. It takes about 20 minutes for this recipe to come to pressure then start counting down. Also, do not quick release it when it’s done. Let it naturally release for at least 10 minutes. I’ve made this several times, and at first I got the “Burn” message, then I started adding about 1/4 cup more liquid and letting it run down the sides to the bottom of the pan. I always put my rice on top and do not stir it in. I hope this helps.
Tried for first time tonight. It definitely will be a keeper. I followed recipe to a T, it turned out Fabulous!! Thank you
I’m so glad you liked it! Thanks Colleen. I hope you get to try more of my instant pot recipes soon 🙂
Can I use Instant Brown whole grain rice ? And can this recipe be frozen after it’s cooked ?
Hi Jean, I haven’t tried it with instant brown rice (so I can’t say for sure), but here are the changes I would suggest: Cut the chicken into very small pieces (so that it will cook faster), prepare everything the same but cook for 2 minutes high pressure, with about 5 minute natural release. I’d love to hear if you try it!
Hi Lauren, Before I got your reply. I followed the exact recipe. Chicken was perfect. As for the instant brown rice, I should have reduced the last cup of broth to either 1/2- 3/4 cup. However I did put on steam for 2 mins. Worked out fine. Very tasty. Thanks
Thanks for sharing–I’m happy it worked out! 🙂
Now, I am in the midst of making this, BUT IM USING A PRESSURE COOKER. I’m taking a chance here and hoping I’m making it correctly. It’s my second recipe off this site. I typed In Pressure cooker and it directed me to the IP Recipes. A little help… please?
Excellent! I doubled the recipe but used chicken drumsticks instead (8 of them). Instead of using 3 cups of chicken broth, i only used 2 cups. Next time, will reduce the broth to 1.5 cup to improve the texture of the rice. Thanks for the recipe. Please share more instant Pot recipes 🙂
Thanks for your input Tanya. I love your adjustments, and I’m happy you enjoyed it! You can find my other instant pot recipes here (hope you get to try them soon!) https://tastesbetterfromscratch.com/?s=instant+pot