4.81 from 136 votes
Instant Pot Chicken Taco Bowls | tastesbetterfromscratch.com
Instant Pot Chicken Taco Bowls
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

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. 

Course: Main Course
Cuisine: American, instant pot, Mexican
Keyword: instant pot healthy, instant pot recipe
Unit: cup, ounce can, packet, pound
Servings: 6
Calories: 299 kcal
Author: Lauren Allen
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
  1. Spray bottom of IP with non-stick cooking spray.
  2. Add 1/2 cup chicken broth to bottom of IP.

  3. Add chicken breasts.
  4. Sprinkle chicken with taco seasoning.

  5. Add black beans and corn.
  6. Add salsa.

  7. Add rice.
  8. Add remaining 1 cup chicken broth.

  9. Press rice into the liquid to make sure it’s fully submerged.
  10. Set valve to sealing. Cook on Manual (high pressure) for 8 minutes.

  11. Allow pressure to naturally release for 12 minutes, then turn to quick release.
  12. Remove IP lid and gently FLUFF rice with a fork (Don't stir it!).

  13. Place IP lid back on (with power off) for 5 more minutes to allow rice to rest while you prepare the toppings.
  14. Slide rice to the side a bit to find the chicken breasts and pull them out. Shred the chicken. 

  15. Add a scoop of rice mixture to a bowl. Top with some shredded chicken, and other desired toppings. Serve with tortillas, if desired.

Recipe Video

Recipe Notes

*This recipe is for use in a 6 QUART INSTANT POT.   If using a larger instant pot, In step 2, add an additional 1/2 cup of chicken broth to the bottom of the pot (1 cup total in step 2).

 

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