Instant Pot Chicken Taco Bowls
User Reviews
4.8
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6
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Calories
299 kcal
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Course
Main Course
Instant Pot Chicken Taco Bowls
Description
This recipe uses the Instant Pot to cook chicken breast and rice simultaneously with black beans, corn, salsa, and taco seasoning, infusing all ingredients with complementary southwestern flavors. The cooking method involves layering ingredients over broth and using high pressure to produce shredded chicken and perfectly cooked rice within minutes. After cooking and natural pressure release, the rice is fluffed gently to maintain texture, then rested briefly with the lid off to settle.
Once cooked, the chicken is removed and shredded before returning portions to individual servings. Toppings such as chopped cilantro, sliced avocado, cheese, and sour cream can be added to personalize the bowls. Tortillas can be served alongside for tacos if desired.
The notes mention adjustments for using larger Instant Pots by increasing broth quantities and offer instructions for converting the recipe to slow cooker cooking, expanding its flexibility for different kitchen appliances.
Ingredients
- 1 1/2 cups chicken broth divided, low-sodium
- 1 pound chicken breast boneless skinless
- 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
- cilantro chopped, fresh
- avocado sliced
- green onion , chopped
- sour cream
Instructions
- Spray bottom of IP with non-stick cooking spray.
- Add 1/2 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
- Use a 6-quart Instant Pot for this recipe; for larger models, add an extra 1/2 cup chicken broth at the start for proper liquid amount.
- To prepare in a slow cooker, combine broth, chicken, taco seasoning, beans, corn, and salsa; cook on low for 4-5 hours or high for 2-3 hours until chicken is done, then stir in cooked rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 17g | 34% |
| Fat | 2g | 3% |
| Cholesterol | 24mg | 8% |
| Sodium | 804mg | 34% |
| Potassium | 685mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 59mg | 6% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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