Instant Pot Chicken Taco Bowls
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By Mackenzy Ellien
Instant Pot Chicken Taco Bowls
12 steps
Prep:5minCook:25min
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.
*This recipe is design for a 6qt IP, if using a bigger IP add an additional 1/2 cup of chicken broth (1 cup total for step 2).
TO MAKE IN A SLOW COOKER: Add 1 cup of broth, chicken, seasoning, beans, corn, and salsa. Cook on low for 4-5 hours or high for 2-3 hours, until chicken is cooked through. Stir in pre-cooked rice.
Updated at: Thu, 17 Aug 2023 04:41:41 GMT
Nutrition balance score
Good
Glycemic Index
61
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories395.3 kcal (20%)
Total Fat10.4 g (15%)
Carbs52.3 g (20%)
Sugars3.7 g (4%)
Protein21.5 g (43%)
Sodium1321.2 mg (66%)
Fiber6.9 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 ½ cupchicken broth
1 lbchicken breast
1 packettaco seasoning
or equivalent
15 ozblack beans
can, drained
1 cupcorn
canned, or frozen
1 ½ cupssalsa
1 ¼ cupslong grain white rice
rinsed and drained
Topping Ideas:
Instructions
Step 1
Spray bottom of IP with non-stick cooking spray
Step 2
Add 1/2 cup of chicken broth to bottom of IP
Step 3
Add chicken breasts
Step 4
Sprinkle chicken taco seasoning
Step 5
Add black beans, corn, and salsa
Step 6
Add Rice and remaining cup of chicken broth
Step 7
press rice into the liquid so that it is fully submerged
Step 8
Set valve to sealing and cooking on high pressure for 8 minutes
Step 9
Allow pressure to naturally release for 12 minutes, then quick release remaining pressure.
Step 10
Remove IP lid and gently fluff rice with a fork. Don't stir!
Step 11
Slide rice to the side to find chicken breast, take them out and shred.
Step 12
Add a scoop of rice to your serving bowl and top with shredded chicken and other desired toppings. Serve with chips or tortillas.
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