Instant Pot Chicken Taco Bowls
Devashish
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.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Main Dish
Cuisine Mexican
Servings 6
Calories 299 kcal
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
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.
Calories: 299kcalCarbohydrates: 52gProtein: 17gFat: 2gCholesterol: 24mgSodium: 804mgPotassium: 685mgFiber: 7gSugar: 3gVitamin A: 405IUVitamin C: 5mgCalcium: 59mgIron: 2.3mg
Keyword healthy burrito bowls, one-pot dinners, pressure cooker meals, quick taco bowls