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4.5 from 2 votes

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!
Prep Time5 mins
Cook Time20 mins
Servings: 6
Calories: 369kcal
Author: The Cookin' Chicks


  • 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


  • 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!



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
Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!