Go Back
Delicious Instant Pot Chicken Taco Bowls recipe photo

Instant Pot Chicken Taco Bowls

Hearty, one-pot taco bowls made in the Instant Pot for a quick family meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cup low-sodium chicken broth divided
  • 1 pound boneless skinless chicken breasts
  • 1 packet taco seasoning
  • 15 ounce black beans rinsed and drained
  • 1 cup corn
  • 1 1/2 cup salsa
  • 1 1/4 cup long grain white rice rinsed and drained
  • cheese for topping, amount as desired
  • fresh cilantro chopped, for topping
  • avocado sliced, for topping
  • green onion chopped, for topping
  • sour cream for topping

Equipment

  • 6-quart Instant Pot or pressure cooker
  • Measuring Cups
  • Measuring Spoons
  • Wooden spoon or spatula
  • Forks for shredding chicken
  • Ladle or large spoon

Method
 

  1. Spray the bottom of the Instant Pot with nonstick cooking spray.
  2. Pour 1/2 cup of the chicken broth into the bottom of the Instant Pot.
  3. Add the chicken breasts to the pot and sprinkle them evenly with the taco seasoning.
  4. Pour the rinsed and drained black beans and the corn over the chicken.
  5. Pour the salsa over the beans and corn, then add the rinsed rice on top.
  6. Add the remaining 1 cup of chicken broth, then press the rice down so it is submerged in the liquid.
  7. Set the valve to sealing and cook on Manual (high pressure) for 8 minutes.
  8. Allow a natural pressure release for 12 minutes, then perform a quick release for any remaining pressure.
  9. Remove the lid and gently fluff the rice with a fork without stirring too vigorously. Replace the lid (power off) and let rest for 5 minutes.
  10. Slide the rice to the side to locate the chicken breasts, remove them, and shred with two forks.
  11. Spoon rice and bean mixture into bowls, top with shredded chicken and desired toppings such as cheese, cilantro, avocado, green onion, and sour cream. Serve with tortillas if you like.

Notes

  • This recipe is written for a 6-quart Instant Pot.
  • If using a larger Instant Pot, add an extra 1/2 cup broth to the bottom in step 2 (1 cup total in that step).
  • To make in a slow cooker, add 1 cup broth, chicken, seasoning, beans, corn, and salsa and cook low 4–5 hours or high 2–3 hours.
  • After slow-cooker cooking, stir in cooked rice before serving.