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Instant Pot Chicken Taco Bowls

Instant Pot Chicken Taco Bowls

These instant pot chicken taco bowls will be your go-to dinner for busy weeknights!

Serves 6-8

Instant Pot Chicken Taco Bowls

Ingredients

  • 4 uncooked boneless, skinless, chicken breasts, cut in half
  • 1-2 packets taco seasoning (I use Victorian Epicure spices and you need about 1-2 Tbsp to be equivalent to each packet. We like ours a medium spice so I use 3 Tbsp in total)
  • 1 475ml can black beans, drained and rinsed
  • 1 ½ c frozen corn
  • 2 c salsa
  • 2 c uncooked Jasmine rice (must be Jasmine rice!), rinsed
  • 2 c water or chicken broth, divided
  • Shredded cheddar cheese
  • Cilantro
  • Sour Cream

Instructions:

PLEASE READ YOUR INSTANT POT INSTRUCTIONS CAREFULLY AND FOLLOW THE SAFETY PRECAUTIONS!

  1. Add one cup liquid to bottom of the pot.
  2. Place chicken breasts in bottom of instant pot. Sprinkle with taco seasoning. Top with beans and corn. Then, pour salsa over everything.
  3. Add rice, then remaining liquid.
  4. Cook on manual high pressure for 12 minutes, then use quick release to release the pressure.
  5. Once the pressure is fully released, remove lid carefully (facing away from you)
  6. Shred chicken using two forks. Serve immediately. Top with cheddar cheese, cilantro and sour cream. Enjoy!

Check out my blog post for more about why I love my new Instant Pot!

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