Here is the recipe for my Instant Pot Chicken Taco Bowls. I hope you enjoy them as much as me and my family do!
FREE Instant Pot Cheat Sheet
Instant Pot Chicken Taco Bowl Recipe
- 4-5 uncooked boneless, skinless breasts if large, cut in half
- 1-2 packets taco seasoning 1 for mild flavor, 2 for more flavor
- 1 15 oz can black beans, drained and rinsed
- 1 12 oz bag frozen corn
- 1 15.5 oz jar salsa
- 3 cups uncooked jasmine rice rinsed
- 3 cups water or chicken broth
- cheddar cheese
- cilantro optional
- sour cream optional
Add one cup of liquid (water or broth) to the bottom of the pot.
Place chicken breasts in bottom of pressure cooker on top of the liquid. Sprinkle with taco seasoning. Top with beans and corn. Then, pour salsa over everything.
Add rice, then remaining liquid (water or broth).
Cook on manual high pressure for 12 minutes, then use quick release to release the pressure.
Once the pressure has been fully released, remove lid carefully.
Shred chicken. Serve immediately. Top with cheddar cheese, cilantro, and sour cream as desired
Weight Watchers Freestyle = 7 Points Per Serving with 8 Servings, that is calculating in a zero point cheese and skipping sour cream.
NOTE: Readers who have used other types of rice have reported undercooked rice. If possible, stick with jasmine rice.
Also, the original recipe called for one packet of seasoning but many people indicated that they prefer it with more seasoning. I’ve added a note to the recipe to reflect that.
Also, my family is full of rice fanatics. Others have told me this makes way too much rice for their taste. If you’re looking at the recipe thinking “Really? 3 cups of rice?!” you probably fall in the too much rice camp so reduce the rice AND the liquid by one cup.
Looking for photos for each of the steps? Click here to go to the photo version of the recipe.
Slow Cooker Chicken Taco Bowl Recipe
If you don’t have an Instant Pot, you can easily adapt this recipe for a slow cooker. Use the recipe above but make these changes:
- Add corn, black beans, and salsa first
- Then top with chicken and taco seasoning
- Cook the rice separately
- Cook on high 3-4 hours
More Instant Pot Recipes
If you liked this recipe, you might like my Asian version. These Thai Chicken Rice Bowls are amazing!
And my friend Ashley over at I Don’t Have Time for That! recently recreated one of her most popular recipes for the Instant Pot and it’s delicious! You have to try her Instant Pot Chicken Broccoli and Rice.
These Instant Pot Hawaiian Chicken Bowls are also popular with my kids.
Looking for more Instant Pot recipes? Check out some of these Instant Pot cookbooks.