These Instant Pot Chicken Taco Bowls are a quick and easy “dump and start” meal! A one pot dinner that is both budget friendly and packed with flavor!
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Are you an Instant Pot fan like me? I jumped into the Instant Pot world last year and haven’t looked back. In fact, I now own 2! So convenient, time saving, and I swear the food is way more flavorful!
Last week, I decided to make chicken tacos for dinner. I had planned on making my Cilantro Lime Chicken, however, when I went into the refrigerator…I realized I had no limes! Not even lime juice, ugh! Having to scratch that plan, I decided to make a variety of the recipe and make it an all in one meal. Why not toss the rice, beans, veggies, and chicken altogether and save on time, right?!
Jump to:
Love Instant Pot Meals?? Then you’ll love these other favorites:
Instant Pot Chicken Bacon Ranch Pasta
Instant Pot Beef Enchilada Casserole
Well, luckily for me, the end result was a hit! Even my three kiddos (typically picky eaters) loved this!
We each added our own toppings, making it fit to our tastes! My hubby and I had jalapenos on ours, my kids opted for an extra scoop of sour cream and salsa, etc. It was a great way to enjoy a quick and easy dinner! Even the leftovers reheated perfectly for lunch the next day!
Having a family of 5, being budget friendly is always great and this is just that! A one pot meal, adaptable to anyone’s preferences, and you can use ingredients on sale! If tomatoes are on sale, get a few and use them as toppings. Avocados, cheeses, peppers, etc.
Enjoy these Instant Pot Chicken Taco Bowls and be sure to let me know what you think! I love hearing feedback!
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Instant Pot Chicken Taco Bowls come together in no time! Be sure to print the recipe below!
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Instant Pot Chicken Taco Bowls
Ingredients
- 1 ½ cups chicken broth
- 1 lb chicken breasts, boneless/skinless
- 3 tablespoon taco seasoning *see homemade recipe below
- 15 oz black beans, drained
- 1 cup corn
- 1 ½ cups salsa
- 1 ¼ cup long grain rice
- toppings of choice: avocado, cheese, sour cream, jalapeno, tomatoes
Instructions
- Pour ½ cup chicken broth on bottom of Instant Pot.
- Place chicken breasts on top and sprinkle taco seasoning evenly on top.
- Add black beans, corn, salsa, and rice.
- Pour remaining 1 cup chicken broth evenly on top and use a spoon to ensure rice is into the liquid.
- Place lid securely on and ensure valve is in sealing position.
- Cook manual, high pressure for 8 minutes followed by a 12 minute natural pressure release.
- Once finished, move valve to vent remaining pressure.
- Remove lid and fluff rice with a fork.
- Remove chicken breasts from the Instant Pot and shred on a plate.
- Scoop the rice mixture into bowls, followed by desired amount of chicken and toppings of choosing.
- Serve and enjoy!
Notes
- Recipe adapted from: Tastes Better From Scratch
- Homemade Taco Seasoning recipe: https://thecookinchicks.com/taco-seasoning/
Mary-Anne Isenbarger says
Super tasty. I only had frozen boneless, skinless chicken on hand ( a little over a pound and a half). I also only had pearl rice (never bought before, but that’s what was there! Thank you quarantine!) I added a little extra broth and 2 more minutes, plus a can of diced chilies. It was not finished cooking after the 10 minutes and 12 minutes of natural release. I added 4 minutes with a natural release. It was just shy of completely cooked, but so tasty!! Threw some Mexican shredded cheese on top with some sour cream. Thank you for the great recipe. I may just adjust the cook time for the future!
Kristin says
So glad you enjoyed the recipe! Pearl rice takes a bit longer to cook than long grain, which probably explains the time issue. If you add an extra 2 minutes or so next time, it should be perfect!!
Nichole says
Is the corn canned, frozen?
Kristin says
Either works great, I typically use canned since that’s what I have on hand, but frozen has worked great for me too!
debbie says
hello can you tell me how to fix this in a crock pot? I gave my instant pot away….thank u
Kristin says
You would want to cook this on low, everything as is…minus the rice. Cook low for about 4-6 hours and then serve over rice. You can make Mexican rice, but I don’t believe cooking the rice in the slow cooker would turn out as it would probably get quite mushy. The chicken and beans/corn would do great though and shred perfectly!