Instant Pot Chicken Taco Bowls
This Instant Pot chicken taco bowls recipe combines tender shredded chicken, rice, black beans, corn, and salsa for an easy one-pot dinner perfect for busy weeknights and meal prep.
Servings: 6
Calories: 369kcal
Ingredients
- 1 ½ cups chicken broth
- 1 lb boneless, skinless chicken breasts
- 3 tablespoon taco seasoning
- 15 oz black beans drained and rinsed
- 1 cup corn
- 1 ½ cups salsa
- 1 ¼ cup long grain white rice
- toppings of choice: avocado, shredded cheese, sour cream, jalapeños, tomatoes, cilantro
Instructions
- Pour ½ cup chicken broth into the bottom of the Instant Pot. Place the chicken breasts on top and sprinkle the taco seasoning evenly over the chicken.
- Add the black beans, corn, salsa, and rice. Pour the remaining 1 cup chicken broth over the top, making sure the rice is covered by the liquid.
- Secure the lid, set the valve to sealing, and cook on manual high pressure for 8 minutes. Let it naturally release for 12 minutes, then carefully vent any remaining pressure.
- Remove the lid and fluff the rice with a fork. Transfer the chicken breasts to a plate and shred with two forks.
- Scoop the rice mixture into bowls, top with the shredded chicken and your favorite toppings, then serve and enjoy!
Notes
- Long grain white rice works best for even cooking and the best texture. Avoid instant rice, which can become too soft.
- Chicken thighs can be used instead of chicken breasts for extra flavor and tenderness.
- A packet of taco seasoning works great, or use homemade taco seasoning for extra flavor and spice control.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep fresh toppings separate until serving.
Nutrition
Serving: 1bowl | 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
