Instant Pot Chicken Taco Bowls
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!
Servings: 6
Calories: 369kcal
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
Homemade Taco Seasoning recipe: https://thecookinchicks.com/taco-seasoning/
Nutrition
Calories: 369kcal | Carbohydrates: 58g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 871mg | Potassium: 864mg | Fiber: 9g | Sugar: 4g | Vitamin A: 526IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 3mg
