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Instant Pot Chicken Taco Bowls

These Instant Pot Chicken Taco Bowls are a quick, flavorful, and easy weeknight meal packed with tender chicken and tasty toppings!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, Easy, Instant Pot, One-Pot, Quick, Taco
Servings: 4 servings

Ingredients

  • 1 1/2 cups low-sodium chicken broth divided
  • 1 pound boneless skinless chicken breasts
  • 1 packet taco seasoning
  • 1 (15-ounce) can black beans rinsed and drained
  • 1 cup corn fresh or frozen
  • 1 1/2 cups salsa
  • 1 1/4 cups long grain white rice rinsed and drained
  • Shredded cheese your choice
  • Fresh cilantro chopped
  • 1 avocado sliced
  • Green onion chopped
  • Sour cream optional

Instructions

  • Begin by rinsing and draining the long grain white rice and black beans. Chop your toppings, including the fresh cilantro, green onion, and avocado. Set them aside for later.
  • Turn on your Instant Pot and select the ‘Sauté’ function. Add 1 cup of the low-sodium chicken broth to the pot. Place the boneless skinless chicken breasts into the broth. Sprinkle the taco seasoning evenly over the chicken, allowing it to absorb the flavors.
  • Once the chicken is slightly browned, add the rinsed and drained rice, the remaining 1/2 cup of chicken broth, black beans, corn, and salsa to the pot. Gently stir to combine all ingredients, ensuring the rice is submerged in the liquid.
  • Seal the Instant Pot lid and set the valve to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 10 minutes. The pot will take a few minutes to come to pressure before the cooking time begins.
  • Once the cooking time is up, perform a quick release by carefully turning the valve to ‘Venting’. Once all the steam is released, open the lid and shred the chicken using two forks. Mix everything together in the pot, allowing the flavors to meld.
  • Scoop the chicken taco mixture into bowls. Top with shredded cheese, fresh cilantro, sliced avocado, green onion, and a dollop of sour cream if desired. Enjoy your delicious Instant Pot Chicken Taco Bowls!

Equipment

  • Instant Pot
  • Measuring Cups and Spoons
  • Cutting board and knife
  • Spoon or Spatula
  • Serving bowls

Notes

  • Use low-sodium chicken broth to keep the dish healthy and control saltiness.
  • Substitute chicken with turkey, beef, or plant-based protein for variety.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat before serving.