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Instant Pot Chicken Taco Bowls

Lauren Allen, Tastes Better from Scratch
  • 25 minutes
  • Serves 6


1 1/2 cups

low sodium chicken broth (, divided)


chicken breasts


packet taco seasoning

15 oz

can black beans (, rinsed and drained)

1 cup


1 1/2 cups


1 1/4 cups

long grain white rice (, rinsed and drained)


chopped cilantro

sliced avocado

chopped green onion

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.

    Elaine Sanchez • 2023-01-03

14 people Recommend This Recipe