Description
Looking for a quick and easy meal using your Instant Pot? This Instant Pot Chicken Taco Bowl is packed with flavor and ready in under 30 minutes, perfect for busy weeknights!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 cup long-grain white rice, rinsed
- 1 1/2 cups chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 (10 oz) can diced tomatoes with green chilies
- 1 packet taco seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Optional toppings: shredded cheese, avocado, sour cream, fresh cilantro, lime wedges
Instructions
- Set the Instant Pot to “Sauté” mode and heat the olive oil. Add chicken breasts, season with taco seasoning, garlic powder, salt, and pepper. Sear for 2-3 minutes per side until lightly browned.
- Add the rice, chicken broth, black beans, corn, and diced tomatoes (with their juices) to the pot.
- Stir everything together, then seal the Instant Pot lid and set to “Manual” or “Pressure Cook” for 10 minutes on high pressure.
- Once cooking is complete, allow a natural pressure release for 5 minutes, then perform a quick release.
- Shred the chicken with two forks, stir to combine, and serve with your choice of toppings.
Notes
- Swap chicken breasts for thighs for juicier meat.
- Add sliced jalapeños for a spicy kick.
- Store leftovers in the fridge for up to 3 days for easy meal prep.
- Prep Time: 5 minutes
- Cook Time: 15 minutes (including pressure build-up)
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg