Description
These Instant Pot Chicken Taco Bowls are a quick and easy weeknight dinner option that’s full of flavor and customizable with your favorite toppings.
Ingredients
Units
Scale
For the Chicken Taco Bowls:
- 1 1/2 cups low-sodium chicken broth, divided
- 1 pound boneless skinless chicken breasts
- 1 packet taco seasoning
- 15 ounce can black beans, rinsed and drained
- 1 cup corn
- 1 1/2 cups salsa
- 1 1/4 cups long grain white rice, rinsed and drained
For Topping Ideas:
- cheese
- fresh cilantro, chopped
- avocado, sliced
- green onion, chopped
- sour cream
Instructions
- Spray bottom of IP with non-stick cooking spray. Add ½ cup chicken broth to bottom of IP.
- Add chicken breasts. Sprinkle chicken with taco seasoning.
- Add black beans and corn.
- Add salsa.
- Add rice. Add remaining 1 cup chicken broth.
- Press rice into the liquid to make sure it’s fully submerged. Set valve to sealing. Cook on Manual (high pressure) for 8 minutes.
- Allow pressure to naturally release for 12 minutes, then turn to quick release.
- Remove IP lid and gently FLUFF rice with a fork (Don’t stir it!).
- Place IP lid back on (with power off) for 5 more minutes to allow rice to rest while you prepare the toppings.
- Slide rice to the side a bit to find the chicken breasts and pull them out. Shred the chicken.
- Add a scoop of rice mixture to a bowl. Top with some shredded chicken and other desired toppings. Serve with tortillas, if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
