Instant Pot Chicken Taco Bowls
Tuesday, 30 July 2019
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Instant Pot Chicken Taco Bowls
This all in one dinner has quickly become a family favorite! Instant Pot Chicken Taco Bowls all cooked together in one pot with rice, black beans, corn, salsa chicken and seasonings.
Ingredients
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
Instructions
Spray bottom of IP with non-stick cooking spray.
Add 1/2 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.
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).