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 |

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.) Let me teach you how to use your instant pot!

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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Instant Pot Chicken Taco Bowls |
Prep 5 minutes
Cook 20 minutes
Total 25 minutes
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Topping ideas:

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


  • 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.


*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).
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.


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

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About The Author

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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Recipe Rating


  1. 4 stars
    My rice is on the crunchy side but still edible. Any tips? My son liked it and wants me to give it another try.

    1. Hey Renee, I just made this recipe for dinner tonight and used to have that issue with most recipes requiring rice, so I switched to using 5 minute or quick rice instead an it comes out perfectly cooked every time. No issue tonight either. See if that might help. Or add a little extra broth or water to be sure it is totally submerged before you seal the lid. Glad your son liked it anyway. Good luck!

    2. You want to be sure to have the rice covered by liquid. Lots of people mess this recipe up because they don’t layer the food into the order listed in the instructions. To be sure the rice gets covered in liquid, I would put the rice in after the beans and corn and cover the rice with the salsa and the broth.

  2. I am not sure about natural release. Do I leave the pot on for 12 minutes then release the rest of the pressure? Or do I shut the pot off for 12 minutes and relieve the pressure. It seems the rice and also the meat would get over cooked if I leave the pot on.

  3. If this recipe looks so easy and almost too good to be true, that’s because it is. Don’t ignore all the comments about the burn notice like I did – you will end up wasting time and food. Bummer! Followed the recipe exactly.

    1. I’m so sorry that was your experience–what type of instant pot do you have, and what setting did you cook it at? We make this all the time and it’s definitely not “to good to be true” for us.

  4. 1 star
    The burn notice came on and now dinner is delayed! Defiantly don’t recommend this recipe, the rice stuck to the bottom of the instapot and now we are just having chicken tacos because that the rice is burned to a crisp on the bottom of my instapot.

    1. 1 star
      Followed the recipe to a T, and yet continued to get the ‘burn food’ on the insta pot. Even after multiple attempts of adding more liquid/scraping I still continued to get the ‘burn food’. Needless to say much time was wasted and all the food ended up in the garbage, which was a total waste of money.

  5. 5 stars
    I’ve made this recipe over 20 times and every time it comes out delicious and perfect! I’ve made it as is or added green bell pepper if I have it or hatch chilies or whatever I need to use in the pantry and it’s always SO good. Great leftovers! I do like to squeeze a lime wedge into my bowl for a little pop! Seriously the best recipe I’ve found on the internet and made.

  6. 5 stars
    So easy, it makes a great weeknight dinner – my 11 year old made it the second time around. We eyeball cumin, oregano, garlic powder and onion powder instead of a seasoning packet but did everything else as called for. My first successful rice recipe without getting a burn notice! This was our second time making this dish in two weeks, first time with frozen chicken. This is a keeper :]

  7. 5 stars
    I had to use a can of diced tomatoes because I was out of salsa. I used 2tbs of my DIY taco seasoning, can of corn, can of black beans, and 2 of our very own chicken breasts. I followed the rest of the directions, and this turned out tasty! We topped with lettuce, cheese, and sour cream. Most of us ate ours over tortilla chips as well! It’s a keeper!

  8. 5 stars
    We had these for dinner tonight and my family loved them! Even my pickier kids had seconds. I used brown rice and frozen chicken breats. Cooked for 21 minutes and mixed the shredded chicken back in with the rice mixture. The homemade taco seasoning was great too. We topped them with cheese, lettuce, tomato, and avocado.

  9. 1 star
    This recipe did not work well AT ALL…and I followed it exactly. I got the “food burned” message the first round. I thought, maybe it’s the olive oil spray. Salvaged the chicken and rice mix, scrapped out the burnt food, cleaned the pot. Tried it with vegetable oil spray and added water. Same thing…”food burned” message. Tried it again, last round, NO OIL, a little more water,…SAME MESSAGE! I finally have it in the oven in hopes it’ll cook the chicken through.

    1. I also got the burn notice. Took everything out of pot, allowed it to cool then washed the pot. Returned everything to the pot, added little more liquid & restarted the instant pot. Got the burn notice again. Put everything in Dutch oven & cooked it on the stove. What a shame because it had a very good flavor .

    2. 3 stars
      I had the same issue. However, no food was burnt, yet the burn notice still came on. I didn’t do anything but turn it off. I walked away to finish vacuuming up the crackers my toddler had shared with the carpet, about 15min, and when I came back the instapot had naturally released the pressure, and food was cooked perfectly. May try again with more broth in the future… I skipped the taco seasoning and just tossed in paprika, chilli powder, cumin, oregano, garlic, onion, salt n pepper. The flavor was great but my heavy seasonings may have caused it to get overheated.
      Lmk if y’all figure it out! 🙌

  10. 5 stars
    Ok..I’m not the kind of person that comments on anything but this stuff rocks since my wife and I make this around 2-3 times a week I feel like I have to. Try it folks you won’t be disappointed.. With an 8qt use 2c of broth

  11. 5 stars
    Hi Lauren! My family loves this recipe and I would love to do it when inviting friends over. I have one Instant Pot but I don’t believe I can double ingredients there. What would be your advice to cook this for 10 people? Thank you so much in advance. I love your recipes!

  12. 5 stars
    Amazing!! My go to all the time it is the perfect hearty but still relatively healthy dinner. It also makes great leftovers. I love easy but delicious meals that don’t require a ton of prep, time, and cleanup. You hit all the marks here!!

  13. I love this recipe and have used it for years but I moved and got rid of my instant pot. Any suggestions on making this the old fashioned way (stove, oven, etc)? :/

  14. 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.

  15. 1 star
    Didn’t work out for us. We kept getting a burn message and I ended up cooking it on the stove.

    1. I also got the burn notice. I opened it up and added one cup of water, and slightly lifted the chicken from the bottom with a spatula so the liquid could go under it again. Worked just fine after that.

  16. 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

  17. 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.

  18. 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.

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

  20. 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.

  21. 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.

  22. 5 stars
    This recipe is foolproof. I can’t tell you how many times I’ve made it, and it comes out perfectly EVERYtime. Even my pickiest eaters are excited when they ask “what’s for dinner?” and I say “chicken taco bowls!” Thank you for this one!!

  23. 5 stars
    I can’t wait to try this- I just got an instant pot and I’m excited to learn some new recipes. Question – are you using canned or frozen corn for this / does it matter?

  24. 5 stars
    This was so good and really easy to make! Thank you for the suggestion to use pinto beans if you don’t have black beans. It turned out great!

  25. 5 stars
    This is a great recipe and make it all the time. Turns out flawless. Have made many of the mods discussed below.

    The recipe makes a ton of food; trying to align 6 servings to 299/cal/svg. Is a serving about 3 cups?

  26. I make this with sweet Italian ground pork with beef broth instead of chicken broth, and people go nuts. They absolutely LOVE it. I like chunky Pace salsa for this.

  27. I cooked this from frozen (not even totally frozen) like it says I can but cooked for 10 minutes vs 8 minutes and it’s still raw.

  28. 4 stars
    Good recipe. Here is what I added to to give it some extra flavor:
    – used boneless chicken thighs – better flavor than breasts
    – one white onion minced and two cloves mined garlic + 1/2 jalepeo minced no seeds. then sautee with chicken with olive oil for 3-4 minutes along with spice pack.
    – Added 1/2 cup of stock and make sure to scrape the bottom to prevent burn notice. then add rest of stock
    – add rice on top of mixture. do not push into mixture. other wise it gets mushy
    – fast release when done but leave a clean towel over pot for 10 minutes. prevents rice from getting mushy.

    1. 5 stars
      This turned out AMAZING! It’s sad that some people had issues with it which seems like the seal isn’t working properly but I had absolutely no issues at all. My husband loves it too and will definitely be making again!!

  29. 4 stars
    I have made this several times. With modifications, it is quite good. We are trying to cut down on sodium but I love spicy food. I use reduced sodium taco seasoning, organic low sodium chicken broth, reduced sodium black beans, roasted corn (canned) and a can of diced jalapeño peppers. My salsa is homemade from Once Upon a Chef. I also top my bowl with shredded cheddar and light sour cream. I love it but my husband is not a fan. Personal preferences…

  30. 5 stars
    My family loves this recipe…we make it a few times a month! The only time I had a burn notice was when I tried to rush it and didn’t rinse my rice beforehand.

  31. 1 star
    Complete waste of my time, patience, and resources. I followed the recipe and got a burn notice. Thinking I did something wrong, I scraped the bottom of my pot and reset the instant pot to try again. Nope. Another burn message. Cleaned the bottom of the pot again, and reset to try and make this recipe work. NOPE. Another burn message. I finally had to dump the lot into a pot on the stove in hope that I could salvage what was left. For those who may be on a budget and plan their meals and grocery shops meticulously, don’t waste your time with this recipe. Now I am left trying to get my rice fully cooked and praying that the chicken doesn’t make my family sick.

  32. Even on Low! With an additional 1/4 cup of oil added to the bottom this still BURNS 🙁 our dinner is completely ruined now! 🙁

  33. Horrible recipe, followed to a t, same size pot, constant burn notice even after adding 2 extra cups of water. Horrible horrible recipe DO NOT USE!

      1. Hi C and Amanda!
        I had a similar issue with a different recipe and found out wasn’t the recipe at all, but my sealing ring wasn’t sealing the pot properly. It was extremely frustrating because I ruined too many meals and thought I was doing something wrong or the recipe was wrong. You may be jaded from this recipe, but just make sure your ring is in your lid well/ you may need to buy a new ring. After I purchased my new sealing ring, I haven’t had any issues at all.

        Best of luck! :).

  34. 5 stars
    Have to say I modified slightly as we had cooked chicken but it turned out wonderfully–white beans and fresh corn from the cob–will definitely make again!

  35. 5 stars
    My teenage son requests this recipe all the time. He likes to put toppings on it and crushed up tortilla chips. Super easy to make and easily doubled for my bigger pot.

  36. 5 stars
    I made this for meal prep this week and it turned out great. I didn’t change one thing! We sprinkled just a little cheese on top and sour cream. I would compare them to the burrito bowls you can buy at Costco (which we used to get sometimes) and this recipe is better , and with fresh ingredients. Thanks for the perfect go-to burrito bowl recipe:) *makes quite a bit so if it’s just two people you’ll have plenty and it reheats just fine 🙂

  37. 5 stars
    I used to make a baked version of this recipe, before I purchased my Instant Pot. As such, this was the first dish I tried to make when my Instant Pot was brand new, out of the box. It didn’t go well. I still live in fear of the BURN WARNING, almost a year later, with everything I cook. So, internet algorithms, be what they may, brought this recipe to my attention and I decided, it was time to try it again. And this time, it was everything that newbie Instant Pot user me thought it was going to be a year ago! So, thank you for that!

  38. 5 stars
    I questioned the inclusion of rice, beans and corn in a chicken taco salad, but it all works great together. I’ll make this one again!

  39. This recipe is easy and my family loved it. I used Rotel diced tomatoes with green chilies in place of salsa. I also did not use a full packet of taco seasoning.

  40. 5 stars
    I used chipotle taco seasoning, fresh corn, hot salsa, and chicken thighs and it was a huge hit for the crew. Thank you!

  41. 5 stars
    I was nervous about throwing everything in one pot to cook but my husband and I were pleasantly surprised! Everything came out perfectly cooked and absolutely delicious!! This will definitely be in our rotation! 5 stars!

  42. Great recipe but maybe put the need to add an additional 1/2 of broth for a bigger pot at the start of the recipe. I didn’t notice it until AFTER I finished everything and had set the pot to cook.

  43. 5 stars
    This is me and my husbands all time go to recipe! We make it nearly every week. So easy to make and SO delicious! I’ve made it so many times that I have the recipe memorized… and I have no other dinner recipes memorized. Thank you for this recipe!

  44. I’m feeding a group of 7. Can I make 1.5 times the recipe? I feel like the IP recipes don’t really work that way…🤔

  45. Have not made this yet but have made 2 other of your recipes that were so, so, so good!! I have a question before I make this, my husband is not a black bean (or any other bean) fan. How could I make this without the beans for him but add them in to my serving? I love black beans so I hate to do without. Thanks for your advice.

  46. 1 star
    Wow terrible. The rice kept sticking to the bottom of the pot and my pot kept saying, “food burn”. Wasted a whole bunch of food. best not to add rice.

    1. I made this for the first time today and had the same issue. Rice was on top, but somehow made it to the bottom and I kept getting the food burn alert. 😢

  47. Mine doesn’t say manual so do I push pressure cook? It only goes to 4 minutes. Then do I just do it twice?
    🤣 I’m new to the instant pot

    1. Super late to offer a reply, but just in case… you would just press Pressure Cook and then the plus sign to set it for 8 minutes instead of 4.

  48. 4 stars
    Loved this recipe! I made a triple batch because I was meal prepping for my husband and I for the week. I only did 2 cans of corn and one can of beans because we don’t like it super heavy on the beans. Didn’t have to adjust the time at all even though the recipe was tripled. So good!

  49. 5 stars
    Made this in Instant Pot Mini for two. Used 1 lb boneless skinless chicken thighs, and halved everything else, except added extra 1/4 c chicken broth. Turned out great-super easy, fast, and flavorful. Thanks!

  50. 5 stars
    So easy and so delicious! Thank you! I also used your taco seasoning recipe which is spot on! Topped with sour cream, guac, shredded cheddar, cilantro, tortilla chips and sriracha. I definitely didn’t need a second helping but it tasted so good it was worth the bloat! Another bookmarked recipe from your page! 🙂

  51. I love this recipie! It is a great dump and go quick meal, and it turns out super tasty every time I make it. I use Ro – Tel as well as salsa (½ & ½) for a little extra punch of flavor, and added an extra chicken breast for more servings. I also add a little bit of fresh garlic and onion. For spices I added Cumen, Paprika, and Cayenne Pepper to the taco seasoning. We add avacado and chips in our bowls as well and it is simply delicious. 😋 Thank you so much!

  52. Family loved it, a little spicy for my children, I might add a little less chilli powder to the taco seasoning next time. But if you love spicy it is perfect. I did not have black beans, so I replaced this with lentils, which worked really well. Thanks for the recipe.

  53. 5 stars
    I have made this many times, and it’s very good. I need to confirm how much a serving size is. Do you think 2 cups would be a serving considering the entire batch is 6 servings?

  54. 5 stars
    My family and I love this exact recipe and it is perfect every time! I’ve started focusing on lowering carbs but love the rice. Have you tried the riced cauliflower (if so, frozen)?
    Thank you so much for sharing all your recipes in a down to earth manner!

  55. 5 stars
    This turned out amazing!
    I doubled everything but the corn, beans and seasoning.
    It turned out so good. We usually make this in foil packs using minute rice, this is SO much better, and way easier.
    Will make again for sure.

  56. 5 stars
    I make this recipe every other week. It’s amazing and SO easy!! When I tell my friends about my instant pot, I always bring up this recipe along with it for examples of what I love to make in it!

  57. 5 stars
    I have cooked this many times, ( and I love this recipe) tonight the chicken burned a bit on the bottom and the beans on bottom tasted burned. What did I do wrong?

  58. I have already cooked and shredded chicken I would like to use in this recipe. Can I just stir it in at the end and would I need to make any other adjustments?

    1. That’s great–yes, just add it at the end and you only need to cook everything else for 4 minutes at high pressure, with a 10 minute natural release.

  59. Am trying to cook this recipe tonight and both times I’ve tried to cook it in the instant pot, the rice has floated to the bottom and caused food burn. I had to finish it on the stove.

  60. 3 stars
    Great flavor, but I’ve tried this multiple times verbatim and the rice has required extra cooking time in each instance.

    1. yes I simply set timing longer than 8 minutes, also for burning, black beans to me aren’t needed to pressure cook, get mushy, you can easily keep off to side till later in saucepan if needed; lastly pulling chicken out and adding to top not needed if use pre cut or smaller boneless thighs or breast chopped ahead of time…

  61. Can I double the recipe? Maybe just add additional stock/liquid? I have the 8 quart IP so I’m sure it would all fit.

  62. Ooops looks like I will have burrito bowl soup I did not see anywhere in the text where it said to drain the corn and beans. Didn’t watch the video until after and it looks like you drained

  63. 5 stars
    I LOVE LOVE LOVE this recipe, it is sooooo good! It’s a staple for us now, and company loves it. When you put out all the fresh toppings it makes for such an appealing dinner table. I highly recommend!

    Follow her tip of using 2 cups broth if you’re using an 8qt instant pot. I’ve used what I have on hand like canned diced tomatoes if I don’t have salsa, usually skip the corn, and also use whatever meat I have, pork, chicken, moose (I like to cube it so I don’t have to shred after although shredded meat is so good in Mexican) and always turns out great. As long as you have enough liquid it’s a foolproof recipe. Guests love the build your own bowl deal. Thank you for sharing!

  64. 5 stars
    This is such an easy meal and my husband likes it too. I use ground turkey and brown rice and it is only 6 blue ww points. So win win for me and him.

    1. 5 stars
      Hi Julie, I’ve made this recipe tons and love it but never with brown rice, any adjustments in cooking time or anything when using brown rice?

  65. 5 stars
    I had not taken anything out for dinner tonight and had seen this recipe on your site before so I decided to give it a try. I used frozen chicken breast and sadly I had no black beans but dinner was a major success. My family loved it and we will definitely be making this again. You are my go to site for recipes. I have made so many of them, many of them multiple times and they are always great. Thank you so much for providing such great recipes. I tell everyone I know about your site.

      1. Came here to ask the same question, I planned this meal for tonight and took the chicken out this morning but it’s still frozen! I can add time but I’m worried about the rice.

  66. 5 stars
    This is an excellent recipe that I’ve reused so many times for an easy, filling and nutritious meal prep. In this last iteration, I substituted the beans for kale. No difference and effect on taste – still delicious! Thanks so much, Lauren 🙂

  67. 5 stars
    This recipe was awesome! Made it with boneless thighs and used her home made taco seasoning. Also used brown rice and cooked for 24 minutes. Perfectly Yum! Def on the keeper list.

  68. 5 stars
    I used Mexican corn, rotel tomatoes with green chilies drained rice by half cup, added 2 fresh limes squeezed. I also increased to 5 small chicken breast. Omg!!!! Our favorite

  69. 5 stars
    I love this recipe! Have you ever used quinoa instead of rice? Or do you think you can replace the rice with quinoa?

  70. 5 stars
    This is delish! I used chicken breast tenders, they shredded so easy in the IP. Didn’t have enough salsa so I used a bottle of Frontera green enchilada sauce. Also used pinto beans instead of black beans. Easy recipe and one I will go to often. And easy to improvise with what you have on hand. Next time I’m gonna make it with brown rice and toss in some butternut squash in place of corn.

    1. Yes. Cooking time will stay the same–the pot will just take longer to come to pressure due to the added volume.

  71. Can you add approx time to come to pressure to the recipe? It’s impossible to plan a meal for a family of hangry toddlers without that.

  72. 5 stars
    Really good. Cut chicken breasts into bites sized pieces and sautéed in IP for a few minutes. Other than that followed recipe exactly. Could probably use a touch less liquid or more rice, it wasn’t soupy, but was fairly moist.

  73. Made this yesterday and it is delicious! My very picky 8 yr old loves it. I made a few changes for our family. I added the black beans separately, Iam the only one that eats them. Left oout corn but would add next time after cooking so it remains crisp. Used brown rice. Was out of alot oof the toppings but we used sour cream , cheese and lettuce. Will definitely make again.

  74. 5 stars
    I like to make this recipe with brown rice and no corn. I just substitute 1 1/2 cups brown rice for the white rice and increase the salsa and chicken broth to 2 cups each. It’s DELISH

    1. Oh, I also sauté a chopped onion in some olive oil in the instantpot before adding the other ingredients

  75. 5 stars
    My very picky teenage son loves this dish when we add cheese and fresh lime. He says the fresh lime really makes it. I also sautee the onions in the pot before adding everything else. This is seriously so good!

  76. 5 stars
    I love this recipe, using the insta pot it made things much easier. I topped with cheese, avocado, tomatoes, cilantro, green onion, sour cream and some more salsa. My family loved it.

  77. 5 stars
    Thanks for saving dinner tonight! We were crunched for time and loved how you can just throw everything into the IP. Easy to prepare + no dishes + the whole families loves it = total dinner win!! Thanks!

  78. I make this recipe once or twice a month … i add a small can of green chiles.

    Using my 8 quart Instant Pot IP-DUO, I get “BURN” notices unless I:

    – add 1/4 cup MORE chicken broth
    – cut rice to 1 cup
    – rinse the rice thoroughly

    Once I started doing that, no more BURN notices. Yum!

  79. 5 stars
    This is my all time favorite recipe!!! I’ve made it at least 20 times in the past 2 years. Thank you for sharing

  80. 4 stars
    Great taste, to me the corn was not a great addition; maybe I just didn’t use enough. I used the 1 Cup listed in the recipe.

  81. 5 stars
    Marvelous recipe! I had to substitute jasmine rice for long grain rice, but it worked, just made the consistency different. Also, I used boneless skinless chicken thighs instead of the breast, so I hardly had to shred the meat at all. One more thing, I did not have taco seasoning, but had mild chili seasoning. I used some salsa I had made, too. It turned out great! This is going into my recipe stash to be made many times!

  82. 5 stars
    This recipe was passed along from a friend & I’ve now made it several times for my family… it’s so tasty, healthy & easy!! Today I’m trying to make it vegan, subbing tofu for chicken. Adding black olives after cooking for some added flavor (not that it needs more flavor) & visual interest.

  83. 5 stars
    Excellent! Made using frozen chicken breasts following instructions in the post. Everything including the rice was perfect. No issues with burn notifications. Very tasty! I served over a bed of shredded lettuce for some and on flour tortillas for others. Will definitely make this again.

  84. 5 stars
    This has become a go-to in our house – toddler approved! I prefer to double the corn and beans for more veg, and it turns out great. Thanks for sharing!

  85. This looked so easy and delicious – but unfortunately, could not get it to work. Kept getting burn message. Tried many times to take everything out of the IP and clean the pan, added a lot more liquid, etc and no luck. Anyone else have this problem?

    1. First time making it and yes, just got my first burn message and I doubled the ingredients so there’s 3 cups of broth and actually less salsa than listed… Not sure how it’ll work out.

    2. I gave up after 3 burn notices, gonna throw it in the slow cooker tomorrow. Chinese tonight. But, I was so excited to try it, just not sure why or what I could have done differently. Even added more liquid and not as much salsa.

  86. Is it OK to soak my rice for 3 to 4 hours before I put it in the instant pot or will that mess up the recipe?
    I’ve made this so many times my fiancé and I love it and it gives us a dinner for a few nights

  87. 5 stars
    Just made this and it turned out excellent! I didn’t want to waste the extra chicken broth in the can so the rice ended up a little wet. Next time I’ll probably put more rice to balance it out. But overall it tastes great! Love the lack of cleanup too!

  88. If doing the beef version with quinoa would the corn and beans warm enough in the 1min you said for the quinoa? Would love everything to flavour through it all hence why I don’t want to cook separately, has anyone done this? Thanks!!

  89. 2 stars
    I followed the recipe exactly. My rice came out crunchy. It’s like the rice was barely cooked at all. I’m disappointed as this is the first time I’m using my new instant pot. I was expecting different results.

  90. Make this routinely and my family loves it. So easy and usually have all the ingredients on hand. Great recipe. Made it once with kidney beans and green pepper .delicious!

    1. 5 stars
      I just doubled everything and cooked the same way. Set for 10 min instead of 8 because my chicken was still a little frozen. Filled my 6 quart practically to the top, but rice came out fluffy. Will def make again!

  91. 5 stars
    So easy and delicious! I have been looking for a one pot mexican chicken dish with shredded chicken and rice and this is the one! So much better than chunks of chicken and cooked perfectly. I only had 1 cup of jasmine rice so that’s what i used and kept the other ingredients as per the recipe. Perfect! Thank you!

  92. 3 stars
    The chicken lacked a lot of seasoning. Despite following the directions to a tee, the burn notice would come on and the rice was not cooked.

  93. I am new and adjusting to cooking things through the IP, so a little nervous to try this way! Not sure what the manual setting and etc. means and I don’t think I saw how to actually to all the settings while cooking it during the video.
    Is it possible just to use the IP but use the slow cook setting for this recipe?

    1. Hi Michelle, use just want to cook it on the high pressure setting. Don’t use the slow cook setting.

    2. Manual is a set time to pressure cook rather than use the presets. You’ll love your instant pot, I promise! I’ve ditched my crockpot.

  94. Can you use raw ground beef by any chance? In addition to the chicken? I realized last minute I do t have much chicken breast but do have beef. Thanks!

  95. 4 stars
    Made this a few times. Love love the flavor. But my rice is still crunchy. My kids and I gobble it up anyway but would love to figure that part out.

    1. You can use Success Boil in Bag White Rice. 1 bag is perfect measurement. Works great not mushy, not crunchy.

  96. 5 stars
    Full of flavor and I loved how easy it was and how you can make it your own with toppings! New go to weeknight meal.

  97. 5 stars
    I have made this with fresh chicken and it was delicious. Can i use frozen chicken breast? Will I need to adjust the cook time?

  98. Hi,
    Quick question can i use jasmine rice in place a long grain rice? Or will it get too sticky?

    Thank you 🙂

  99. I tried this recipe in my 6 quart instapot and I got a BURN warning. I added more liquid and moved it around, but that still didn’t work. I added liquid like 3 or 4 times and I continued to get the BURN warning. After opening and closing it so many times, it eventually cooked and had a good flavor. I definitely would like to try it again. Do you have any recommendations to have a successful meal next time around?

    1. 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.

    1. Yes. 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.

  100. 5 stars
    So yummy! I used thighs instead of breasts, and extra taco seasoning. I had more chicken, so added a little more broth. Came out perfect!
    I just wish there was some way to get the rice to come out softer, but that’s just an IP issue.

  101. 5 stars
    Excellent and as fast as promised. I used a very thick, frozen chicken breast and was concerned it may not be thoroughly cooked. I was pleasantly surprised to see that the adjusted time was perfect.

  102. This looks delicious! Could I make with basmati rice? Or If I make the rice separate how long would I cook the chicken? I want so badly to follow the recipe but I do not have long grain rice on hand!

    1. 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.

  103. I’m trying to eat nightshade free (no tomatoes) during pregnancy because they seem to irritate me. What would you recommend to replace? I know the flavor will probably be weaker but that’s ok.

    1. You could leave out the salsa, but the flavor will definitely be weak. It would help to serve with other toppings when it’s finished cooking, like guacamole and salsa.

  104. 5 stars
    Delicious! The only thing I might change next time is to do the rice separately. I cooked dry black beans earlier and used them plus frozen chicken breasts. Maybe there was too much moisture from the beans or frozen chicken because the rice got a bit gummy. Thanks for sharing this great recipe! It will definitely make it into our meal prep rotation again soon.

  105. I already have rotisserie chicken cooked. How would I change this to just add that instead of uncooked chicken breasts?

  106. 5 stars
    Great recipe! I used what was on hand which was El Pato green enchilada sauce, and skinless chicken legs (7), long grain rice. and corn. I stuck to the broth, rice and other meausurement which worked out great. I added salt, pepper,ground cumin and ground coriander to the chicken since I didn’t have taco mix on hand . Because of the bone I added one minute to the cook time. It turned out great! The meat fell off the bone which was only a minor problem with legs, but the flavor and moistness was very good. I threw a little bit of Italian blend cheese to the top after fluffing the rice. I plated with sour cream and avocado. I found the rice texture to be reminiscent of Risotto creamy but not gummy. I would definitely try again, but with boneless skinelss chicken thighs.

  107. If you do substitute the quinoa and cook it separately, as you suggested, how much should I adjust the broth and cooking time?

  108. 5 stars
    This recipe could not be more simple or delicious! It is also very filling! Great recipe to make at the beginning of the week as meal prep! Made it a few weeks ago for dinner and am doing it again tonight! Thanks for sharing 🙂

  109. Just wondering if your recipes would work out in the pot-in-pot containers, where you could do the chicken, beans, corn, etc. in the lower pot and the rice in the top pot. Would one cup of water need to be added to bring to pressure and would the cooking time change. I can’t wait to try this. It sounds SO GOOD.

  110. 5 stars
    Very easy to make and was enjoyed by all at a pot luck. Instructions are spot on. I will be adding this to our regular meal rotation. Thanks!

  111. My husband says “yummy! Yeah, that’s a keeper.” 😂 I used mango salsa bc I had it in the fridge, added I tiny bit of natural sweetness!

    1. No, keep the time the same. If they are skin on, I would suggest browning the skin in the pot, on saute, first.

    1. I haven’t tested this in the slow cooker so I can’t say how the liquid ratio would be effected (or cooking time). Sorry! Let me know if you try it!

  112. I am curious what a serving size is? I see you say there is 6 servings but there is no reference to how much is considered a single serving?

    1. I had this same question! Super yummy recipe and so glad the nutrition info is there, but I’d like to know if a single serving is one cup, two cups, etc?

  113. First time cooking with frozen chicken and found it wasn’t as tender as usual but still delicious. I soaked/drained the rice first and didn’t have the crunchy problem. Topped with shredded spring mix, diced tomatoes, cheese, green onions, guacamole, sour cream and seasoned tortilla strips. Looked and tasted like something you would find at a restaurant.?Family loved it

  114. 5 stars
    I’ve made this recipe twice and followed as directed. I absolutely love it but for some reason some of the rice isn’t getting done all the way. I’m using long grain white rice, I’ve tried adding more broth and cooking longer but then the food burn signal comes on. Any ideas as to why only some of the rice is getting done and bits and pieces are under cooked? Other than the issue with the rice, it tastes so good.

    1. Mine did that too. The undercooked pieces were so random that I thought I might be imagining it. My next thought was: “its so delicious that I don’t even mind the hard pieces!”.

      1. 4 stars
        Good flavor and so easy to make. It was a little “wetter” than I anticipated even after letting it rest for 5 minutes after fluffing. I used frozen chicken breasts and cooked for the recommended 10 minutes. Everything cook evenly, however the chicken was a little tough. Will definitely make again using fresh chicken at 8 minutes.

  115. 5 stars
    Well this was the first recipe I made in my IP (actually I cooked water to learn how to use it lol) We LOVED it!! So excited to try more recipes.

  116. Why do I find your page under video, your page say s video, but there is NO video? Is it a setting on my computer or you do not have a video??

    1. Look for the video to play in the upper right corner of your screen. It should “stick” to the screen as you scroll up and down.

  117. 5 stars
    Loved it!!! Will make it again and again! Question, I have an 8 qt pot and I would like to double the recipe, do you think that is doable and how much more liquid would I add? You made this easy!

  118. Did it completely fill your 6qrt IP or do you think I can get away with using a 3qrt without having to half the recipe?

  119. Excited to try this tonight! Wondering if I use frozen chicken breasts, and double the camping of chicken, how long should I cook it, and how much more liquid?? I’m so new at using the instant pot!

  120. I’ve tried this twice, and both times my rice came out under cooked. The second time I even added a little extra liquid to make sure the rice was completely covered. Should I extend the cooking time or maybe use instant rice?

  121. 5 stars
    I made this for friends and they were impressed. It’s very easy and very good. I used ground turkey and defrosted in the microwave until the edges unfortunately started to cook (didn’t have time to do it the long way). Then I sauteed in IP and broke it up. I was worried the edges would cook too much while the middle was unfreezing but it came out great. I topped with lettuce, sour cream, guac, and cheese.

  122. 5 stars
    This recipe made me love my Instant Pot! I had my IP for almost a year and hardly used it at all until I found this chicken taco recipe. So fast and easy! And it always turns out great. Thanks!

  123. How does this reheat? I’m interested in making it for the kids to eat after school before dinner. Would I need to add more liquid?

  124. 1 star
    We followed all of the instructions exactly as written and the rice burned to the bottom almost right away. We transferred to the stove to try to salvage the meal, but we didn’t really enjoy the flavors when all was said and done.

    1. I made this last night for my family and it turned out great. I layered the ingredients in the order stated and did not stir it, simple pushed the rice down under the liquid.

  125. 5 stars
    This is my first instant pot recipe and I couldn’t be more excited! I love the ease of all ingredients and appreciated the tip about making quinoa independently. I did use rice per the recipe and it was de-lish! Thanks for making my first experience fun

    1. 4 stars
      Second IP recipe and it came out great! I tried to fluff the rice and it tasted great. I topped it with shredded Mexican cheese, cilantro and sour cream. Husband loved it.

  126. This recipe was amazing. I am a broke college student so this recipe was a life saver while trying to save time and money. Soooo delicious too! Thank you so much!

  127. 5 stars
    Just received my instant pot this past Christmas and this was the first and now most cooked meal I make. I have 3 girls (7, 4 and 1) and it’s a fan favorite all around! I have the 8qt so adding the extra liquid was needed but it all came out perfectly! Thanks for the recipe!

  128. 5 stars
    Your comment is awaiting moderation.

    This was a delicious taco bowl! We then used the leftovers for soup, it was SO good!!

  129. Hi! If I have already cooked rice, how could I revise? Would I use less chicken broth?
    Thank you in advance, the recipe looks great!

  130. 5 stars
    Cooked this and loved it! Just wondering if i would need to change the cooking time or amount of liquid used if i wanted to add more chicken?

  131. Hi! I was wondering, if cooking quinoa separately for this recipe, is the cook time still the same for the rest of the ingredients? Thanks! Will be trying tonight.

  132. I am new to the IP and hadnt cooked chicken it it yet. This was my first go at chicken. It was GREAT. My family ate it all up. Will definitely make it again. Thank you!

  133. 5 stars
    I had already cooked, cubed chicken. I followed the recipe using the cooked chicken. It turned out wonderfully. My husband loved it.

    1. Hello! I will be making this tonight but using chicken breast tenderloins, which are quite a bit thinner than regular chicken breast. Do you think I should reduce the cook time? I don’t want everything else not to be cooked enough though. 😬

  134. This is my first Insta Pot recipe. I had to make a few changes due to me not wanting to go to the grocery store but mostly the same and it turned out great. Thank you for the tips on cook times for various alternatives. I had frozen chicken and it turned out delicious. Thank you for the recipe. I will follow it exactly sometime but for my first on a whim go at this I was very happy!

    No chicken broth : 1 1/4 cup water plus 1/4 garlic olive oil
    Salsa Verde
    Kashi 7 whole grain pilaf
    Added a can of green chilis

  135. I’m having trouble making this in my 8 qt IP. I doubled this recipe and used 2 lbs of ground beef. Sautéd in the beginning as suggested. Followed the rest of the recipe as stated. When I set it to pressure cook on high, I kept getting a “food burn” notice. I’m frustrated and my food is now not going to cook according to the recipe. What should I do?

  136. First timer – Made this and it was very good. Can these recipes be halved as long as there is enough liquid? It made an awful lot for 2 people. We’ll eat it up but just wondering.

  137. You can add brown rice to a soup or anything that doesn’t need to absorb completely for about 10 minutes on high.
    I’ve done this a lot of times, deciding to make chicken and rice instead of noodle soup. Now it’s just my go to method of adding brown rice to soupy dishes!

    1. I cooked for 8 minutes and let it naturally depressurize, however my rice didn’t cook. Did I do something incorrectly?

  138. I am very new to the insta pot world. I’m looking for some clarification on the cooking settings. I have the duo nova 6qt. So I cook on high pressure for 8 minutes then vent and cook on high for 12 more minutes? Than fluff the rice and put the lid back on with the pot off for 5 minutes?

    1. You set the timer to cook for 8 minutes. When it beeps that means that it’s done pressure cooking, and the pot will automatically begin to release pressure. You don’t need to do anything other than wait, while the pressure releases for 12 minutes. Then remove the lid (release any remaining pressure if you need to, to get the lid open). Then fluff the rice and place the lid back on the pot to allow the rice to rest.

  139. 5 stars
    My husband loves this dish. He’s told me I can make it 7 days a week! I always serve with tortillas and make my own taco seasoning.

  140. Question – should I use frozen, canned, or fresh corn for this recipe? Or does it not matter? I’m new to IP cooking!

  141. 5 stars
    A favorite of our entire family from ages 4 to 54.
    I usually double the recipe and it turns out great!
    We prefer dicing the chicken into 1 inch pieces first then adding it to the IP in the order the recipe states.

      1. I would saute them separately and add them at the end so they don’t get mushy when pressure cooked. If you don’t care that they get overly soft, you can saute them in the instant pot at the beginning, and then add the rest of the ingredients.

  142. 5 stars
    So I tried this recipe and my instant pot kept giving me a BURN message. I followed the recipe exactly how you had it… I don’t understand what I’m doing wrong. Anyone else have this issue?

  143. 5 stars
    I made a few modifications…I used 6 skinless chicken thighs rather than chicken breasts and seared them, I removed them from the IP, added the chicken broth and scrapped the brown bits off the bottom. I added all other ingredients , added the chicken thighs, then added the rice. Also, used brown rice (although jasmine rice my “go to“ I’m trying to go health so I went with brown rice, better nutrition. I followed the cooking times for standard rice.

    It appeared really wet but when I mixed everything (yes with a spoon) all the “extra juices” blended and it was perfect.

    I used All the other “ after ingredients” but substituteD plain Greek yogurt for the sour cream (the health thing again). I also added pickled jalapeños and arugula. The flavors were amazing.

    Will make this again for sure.

  144. 5 stars
    I make this recipe honestly once a week! Absolutely love it. Trying it tonight with rotel tomatoes in place of salsa because I have a few cans on hand! Excited to see how it turns out!

    1. Yes, see those directions in the post. (To substitute brown rice, add 1/4 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.

  145. I made this in a 3qt and the only change I made was to use only 1 cup beans and I swapped thighs for breast. It came out perfect. My only complaint is I wish we had leftovers!

  146. Hi!

    What kind of salsa is used? Also- can there be an alternative to the salsa?? Looking forward to trying out this recipe!!

  147. This is a great recipe! I’ve made it several times. Question- can it be doubled easily in a standard IP? If so, what is the new Cook time? Thanks!

  148. 5 stars
    I’ve made this dish probably over 2 dozen times in the past 9 months since I got my instant pot. Love it! Easy and delish!

    1. Dried black beans take about 30 minutes to cook at high pressure in the instant pot, so they wouldn’t cook through if added as a direct substitute in this recipe (and you’d need more liquid). You could cook them separately…

  149. 5 stars
    This was the first meal I made in my new Instant pot. It was so easy to put together and came out delicious!!

    Thank you!

  150. 5 stars
    Wow this was so easy and delicious. I didn’t have canned corn so I actually just put two ears of corn on top of the whole mixture and it cooked it just fine then I cut it and threw it back in the pot as a garnish. I also used bone in chicken and added 2 min to the pressure cook time.

    Our toddler wanted seconds! Thanks for sharing this recipe

  151. 5 stars
    A coworker brought this in as leftovers for lunch. It looked and smelled so amazing I asked for the recipe. It is now one of my favorite meals for many reasons! It is delicious, quick, easy,and versatile. Not to mention, I almost always have all of the ingredients on hand! Thank you!

    1. I love it for all of those reasons too! I’m happy you found me Nicky–I hope you get to try more of my easy IP recipes soon!

  152. 5 stars
    My kids love this! Easy to prep on the weekend for a quick lunch or dinner during the week! My kids make wraps with this, or bowls with lots of healthy toppings, like cabbage or lettuce, tomatoes, salsa, avocados etc. Thanks a a new family favorite!!

  153. 5 stars
    Man oh man is this one good! We use ground beef instead of chicken and make beefy crunch burritos. I warm the refried beans separately and grab the Flamin’ hot Fritos and 10” flour tortillas. Sooo yummy!

  154. 5 stars
    I make this all the time. It’s a perfect combo of delicious. With the toppings being so customizable. Love this recipe!!!

    1. Yes, same cook time to allow the chicken to cook through, but depending on what type of veggies you use they may get overcooked.

  155. 5 stars
    Oh my gosh! So easy and so good! If you’re on the fence about trying this one, just do it! I ended up using orzo (bc that’s all I had) and even added a little extra chicken and so came out perfect! We ended up just shredding the chicken in the Kitchen Aid Mixer and then added it right back into the mixture. Almost like a casserole. Seriously, so yum!

  156. 5 stars
    I make this once a week and my family loves it. I use frozen chicken breasts. My plan is usually to make it to pack for lunches but it smells so good, I can usually only get 1-2 lunches with what is left over.

    1. 5 stars
      Great recipe! I pulled out chicken, shredded it, then mixed everything together. Perfect by itself in a bowl, or filling for a burrito. I served it with cucumber salad, because tis the season!

  157. 5 stars
    I love this recipe and I really appreciate all the testing that went into and the other options. I use chicken thighs and brown rice and it turns out perfect. It’s so good my neighbors ask for some every time I make it!