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!
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?!
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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*A fav of mine is my non stick inner pot for the Instant Pot, check it out here, https://amzn.to/2J5CyyY
Instant Pot Chicken Taco Bowls
Ingredients
- 1 1/2 cups chicken broth
- 1 lb chicken breasts, boneless/skinless
- 3 tbsp taco seasoning *see homemade recipe below
- 15 oz black beans, drained
- 1 cup corn
- 1 1/2 cups salsa
- 1 1/4 cup long grain rice
- toppings of choice: avocado, cheese, sour cream, jalapeno, tomatoes
Instructions
- Pour 1/2 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!
Nutrition
debbie
hello can you tell me how to fix this in a crock pot? I gave my instant pot away….thank u
Kristin
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!
Nichole
Is the corn canned, frozen?
Kristin
Either works great, I typically use canned since that’s what I have on hand, but frozen has worked great for me too!
Mary-Anne Isenbarger
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
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!!