These Instant Pot Chicken Taco Bowls are a tasty way to change up taco night. This is another easy family dinner recipe that’s miraculously even less work than regular tacos. And since it’s all made in the Instant Pot, clean up is a cinch too!
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Weeknight dinners are the most stressful for me because the end of the day is so busy in our home. I’m always looking for new busy weeknight dinner ideas that I can put together quickly and that my family will love. These chicken taco bowls are winners in both areas.
How to Make Instant Pot Chicken Taco Bowls
Most of the meal prep for this dish involves dumping ingredients into your Instant Pot. If you spend more than 5 minutes on prep, you’re doing it wrong.
Step 1 – Gather Your Ingredients
This recipe only calls for a few simple ingredients. If your family loves Mexican food as much as mine does, these are probably items you always have on hand anyway.
Step 2 – Add Ingredients to Instant Pot
You’ll place the chicken breasts on the bottom of the pan first.
Next, you’ll sprinkle the chicken breasts with taco seasoning.
Then, you’ll add the corn, black beans, and salsa.
Pour the uncooked rice over the top.
And then add 3 cups of liquid. You can use water, but I like the extra flavor of chicken broth.
Step 3 – Cook on High Pressure
Set the cook time for 12 minutes. The Instant Pot has to build pressure (for this recipe it takes about 20 minutes) first so your total cook time is a little over 30 minutes.
Use the quick release for the steam to relieve pressure, remove the lid carefully and take out the chicken to shred.
Spoon the rice mixture into bowls and top with the shredded chicken. We also like to add shredded cheddar cheese, cilantro, and sour cream.