Instant Pot 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

Topping ideas:

  • cheese
  • fresh cilantro , chopped
  • avocado sliced
  • green onion , chopped
  • sour cream


  1. Spray bottom of IP with non-stick cooking spray.
  2. Add 1/2 cup chicken broth to bottom of IP.
  3. Add chicken breasts.
  4. Sprinkle chicken with taco seasoning.
  5. Add black beans and corn.
  6. Add salsa.
  7. Add rice.
  8. Add remaining 1 cup chicken broth.
  9. Press rice into the liquid to make sure it’s fully submerged.
  10. Set valve to sealing. Cook on Manual (high pressure) for 8 minutes.
  11. Allow pressure to naturally release for 12 minutes, then turn to quick release.
  12. Remove IP lid and gently FLUFF rice with a fork (Don’t stir it!).
  13. Place IP lid back on (with power off) for 5 more minutes to allow rice to rest while you prepare the toppings.
  14. Slide rice to the side a bit to find the chicken breasts and pull them out. Shred the chicken.
  15. Add a scoop of rice mixture to a bowl. Top with some shredded chicken, and other desired toppings. Serve with tortillas, if desired.

Notes*This recipe is for use in a 6 QUART INSTANT POT.   If using a larger instant pot, In step 2, add an additional 1/2 cup of chicken broth to the bottom of the pot (1 cup total in step 2).

NutritionCalories: 299kcal | Carbohydrates: 52g | Protein: 17g | Fat: 2g | Cholesterol: 24mg | Sodium: 804mg | Potassium: 685mg | Fiber: 7g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 2.3mg

This article and recipe adapted from this site

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