This Instant Pot Chicken Taco Bowl delivers a perfect weeknight dinner solution in just 25 minutes. Packed with 17g of protein and loaded with essential nutrients, these vibrant bowls bring restaurant-quality Mexican flavors right to your table.
The best part? You’ll only spend 5 minutes on prep, while your Instant Pot works its magic for the remaining time. At just 299 calories per serving, it’s a guilt-free, satisfying meal that’s ideal for busy families or meal preppers seeking healthy, flavorful options.
Main Ingredients
- Chicken Broth: 1 1/2 cups low-sodium, divided for perfect moisture balance
- Chicken Breasts: 1 pound boneless skinless, fresh recommended
- Taco Seasoning: 1 packet for authentic Mexican flavor
- Black Beans: 15 oz can, rinsed and drained for best texture
- Corn: 1 cup, adds wonderful sweetness and crunch
- Salsa: 1 1/2 cups, use your favorite variety
- White Rice: 1 1/4 cups long grain, rinsed for fluffier results
Optional Toppings
- Fresh Elements: Shredded cheese, chopped cilantro, sliced avocado
- Garnishes: Chopped green onions, sour cream
Preparation Steps
- Prep Base: Coat Instant Pot bottom with non-stick spray, add initial 1/2 cup broth
- Layer Ingredients: Place chicken, sprinkle seasoning, add beans and corn
- Add Remaining: Layer salsa, rice, and remaining broth. Ensure rice is submerged
- Pressure Setting: Seal valve, set to Manual high pressure for 8 minutes
- Release Method: Natural release for 12 minutes, then quick release remaining pressure
- Final Touches: Gently fluff rice, rest 5 minutes with lid on
- Serving: Shred chicken, portion rice mixture, add toppings as desired
Quick Tips for Perfect Results
Rinsing the rice before cooking makes a big difference! Give it a good wash until the water runs clear – this helps prevent mushy rice.
When layering ingredients, adding the rice last and pressing it into the liquid is key for even cooking. Remember to be gentle when fluffing the rice at the end – using a fork and lifting lightly keeps the grains separate and fluffy.
Easy Substitutions
Feel free to switch things up based on what you have! Brown rice works too, but you’ll need to increase cooking time to 22 minutes. Pinto beans can replace black beans, and frozen corn works just as well as fresh.
Want it spicier? Use hot salsa instead of mild, or add a can of diced green chiles. For a lighter version, try cauliflower rice (reduce cooking time to 6 minutes).
Serving Ideas
Make it fun with a DIY topping bar! Set out bowls of cheese, diced tomatoes, shredded lettuce, lime wedges, and jalapeños along with the suggested toppings. Warm up some tortillas to turn this into tacos or burritos.
For a fresh touch, add a simple side of Mexican coleslaw or corn salad. These bowls are perfect for meal prep – the flavors get even better the next day!
Storage & Reheating
Store your leftovers in airtight containers in the fridge for up to 4 days. When reheating, sprinkle a few drops of water over the rice to keep it moist, then microwave until hot. The chicken stays tender, and the rice won’t dry out. For best results, store toppings separately and add them fresh when serving.
Instant Pot Chicken Taco Bowls
Equipment
- Instant Pot
Ingredients
Main Ingredients
- 1 1/2 cups low-sodium chicken broth divided
- 1 pound boneless skinless chicken breasts
- 1 packet taco seasoning
- 15 ounce black beans rinsed and drained
- 1 cup corn
- 1 1/2 cups salsa
- 1 1/4 cups long grain white rice rinsed and drained
Toppings
- 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.
