Instant Pot Chicken Taco Bowls
Layered instant pot chicken taco bowls with rice, beans, corn and salsa, cooked under pressure and finished with shredded chicken and favorite toppings.
Servings: 6 servings
Ingredients
Ingredients
- 1 1/2 cupslow-sodium chicken broth divided
- 1 poundboneless skinless chicken breasts
- 1 packettaco seasoning
- 15 ounce canblack beans rinsed and drained
- 1 cupcorn
- 1 1/2 cupssalsa
- 1 1/4 cupslong grain white rice rinsed and drained
- cheese
- fresh cilantro chopped
- avocadosliced
- green onion chopped
- sour cream
Instructions
Instructions
- Spray the bottom of the Instant Pot insert with non-stick cooking spray.
- Pour 1/2 cup of the low-sodium chicken broth into the bottom of the Instant Pot.
- Place 1 pound boneless skinless chicken breasts in a single layer on top of the broth.
- Sprinkle 1 packet taco seasoning evenly over the chicken.
- Add the 15-ounce can black beans (rinsed and drained) and 1 cup corn around and on top of the chicken.
- Pour 1 1/2 cups salsa over the bean/corn layer.
- Evenly spread 1 1/4 cups long grain white rice (rinsed and drained) on top of the salsa—do not stir.
- Pour the remaining 1 cup low-sodium chicken broth over the rice. Press the rice gently so it is fully submerged in the liquid.
- Close the lid, set the valve to Sealing, and cook on Manual (High Pressure) for 8 minutes.
- Allow the pressure to naturally release for 12 minutes, then carefully perform a quick release to release any remaining pressure. Open the lid.
- Gently fluff the rice with a fork without stirring.
- Replace the lid (Instant Pot turned off) and let the pot rest for 5 minutes while you prepare toppings.
- Remove the lid, slide the rice to the side to expose the chicken breasts, and pull the chicken out. Shred the chicken with two forks.
- To serve, add a scoop of the rice/bean/corn mixture to bowls, top with shredded chicken and desired toppings from the ingredient list: cheese, fresh cilantro (chopped), sliced avocados, chopped green onion, and sour cream.
Equipment
- Instant Pot
- non-stick cooking spray
- Fork
Notes
Notes
*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).
Try these
INSTANT POT MEALS.
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.
*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).
Try these
INSTANT POT MEALS.
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.