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Instant Pot Chicken Taco Bowls topped with sour cream, shredded lettuce, and shredded cheese
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4.85 from 13 votes

Instant Pot Chicken Taco Bowls

An easy pressure cooker burrito bowl full of salsa, lime, and taco seasoning!
Prep Time5 minutes
Cook Time11 minutes
Additional Time10 minutes
Total Time26 minutes
Course: Instant Pot
Cuisine: Mexican
Servings: 4 -6 servings
Calories: 258kcal
Author: Samantha Erb

Ingredients

  • 1 pound boneless skinless chicken breast thinly sliced
  • 1 1/2 cups chicken broth divided
  • 1 packet taco seasoning 1.25 ounce
  • 1 can 15 ounce black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 cup salsa jarred or homemade
  • 1 tablespoon lime juice
  • 1 cup white jasmine rice

Instructions

  • Add 1/2 cup of the chicken broth into the Instant Pot. Add in the chicken breasts then pour the taco seasoning on top, spreading it evenly across the chicken.
  • Add in the black beans, frozen corn, salsa, and then the lime juice.
  • Pour in the rice on top then top with the remaining chicken broth.
  • Do not stir the rice, but press it down so all the rice is covered with the broth. Uncovered rice will not cook correctly.
  • Set the Instant Pot to high pressure (manual) for 11 minutes, then carefully quick release. Use the cooking time to prep any toppings you plan to use!
  • Open the Instant Pot and dig to the bottom to remove the chicken breasts and place them in a medium-sized bowl.
  • Shred the chicken breasts using a hand mixer (or by hand), then add back into the Instant Pot.
  • Serve into bowls with toppings and enjoy!

Video

Notes

If using frozen chicken breasts, use the same cooking time, but allow for a 10-minute natural release.

Nutrition

Serving: 1 | Calories: 258kcal | Carbohydrates: 29g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 66mg | Sodium: 1077mg | Fiber: 4g | Sugar: 7g