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
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Add one cup of liquid (water or broth) to the bottom of the pot.
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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.
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Add rice, then remaining liquid (water or broth).
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Cook on manual high pressure for 12 minutes, then use quick release to release the pressure.
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Once the pressure has been fully released, remove lid carefully.
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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
- 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.
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FREE Instant Pot Cheat Sheet
Corinne Schmitt
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Sam says
I tried this recipe tonight and my husband and I really liked it. I used only 2 chicken breast instead of 4 because they were big breast and I’m not huge on meat. After reading comments I decided to cut the chicken into smaller pieces before placing it in the instapot and it came out great!
Jenn says
I made this last night and the flavour was great, the rice was way over done and way too soft.
I guess I will make the rice separately next time.
Lauren says
Do you know how this would be adjusted if using frozen chicken breast?
Kelly says
Wow, total winner. Even my 4 year old liked it. And this was my first instant pot meal, so I’m excited to try more. I took the advice of one reviewer and cut the rice by a cup and liquid to match.
Corinne Schmitt says
I’m so glad you liked it!! Thanks for taking the time to share your feedback. And welcome to the Instant Pot family!
Megan says
Quick question, the first time I made this it was amazing, perfect! Tonight I’m making it again and I keep getting the burn message. Have you ever run into this issue? Thanks!
Corinne Schmitt says
I haven’t but I know a few others have. Did you add one cup of liquid to the pot first? That should prevent the chicken from sticking and causing a burn error.
Megan says
Hi! Yes, I added the 1 cup of broth first, then the chicken, taco mix, beans, corn, salsa, and rice and topped it with 2 cups water. It worked fine the first time, so maybe it was just an unlucky batch.
Corinne Schmitt says
That’s a bummer. I can’t think of why else it would happen. This is usually a problem with browning meat in the pot ahead of time and some of the bits don’t get scraped up, but this recipe doesn’t have a saute step. Sorry I’m not more helpful in figuring out what went wrong. None of the ingredients should be causing this problem. I’m stumped!
Patrick Rhile says
I made this last night. Cut the amount of chicken to 2 over sized chicken breasts and cut the them in half to line the bottom of the pot. It made the perfect amount when shredding.
You are correct using two packets of taco seasoning works.
Would love to share photo of dinner if I could.
Christine says
Made this last night as written. 5 star recipe. Easy and delicious. Big THUMBS UP from husband, son and or course the cook!
Thanks for sharing!
Nicole says
Would this recipe be the same in the 3 quart instant pot? Wondering if it’s too small!
Corinne Schmitt says
This takes up quite a bit of room in my 6 quart and it’s a LOT of food. If you want to make it in your 3 quart, I suggest cutting the quantities of all ingredients in half.
Jean says
Delish recipe, however when I made it I wasn’t a fan of how the rice turned out, even with cutting it back to just 2c., just wasn’t a fan of it all mixed together, though the flavor was AMAZING! I was therefore wondering how much liquid to use if I wanted to eliminate the rice altogether? I’d imagine about 1 1/2c would do the trick but was curious if you had made it minus the rice.
Corinne Schmitt says
Hi Jean, yes! You can easily cook the rice separately. I do this often when I want to make it with brown rice. You actually only need 1/2 cup of water or broth for the recipe if you aren’t cooking the rice in the Instant Pot.
Jean says
Awesome, thanks!
Judie Ploger says
Thought we needed at least 1 cup of water or broth?
Corinne Schmitt says
There’s other liquid from the salsa and a little residual moisture from the frozen corn. I personally violate the 1 cup minimum all the time without issue. If you’re worried that you’ll get a burn error, you can definitely increase to 1 cup of liquid and then use a slotted spoon to scoop out the contents onto your rice because the end result will be pretty liquidy.
Kim says
I’ve made this 3 times now and my husband and kids love it! We all agree that it is a little dry. I’m not sure if I’m going to cut back on the rice or up the liquid, but I will probably adjust a little in the future. But it’s really tasty and easy! Thanks for sharing!
Jess says
I made this tonight exactly per the instructions, but I did 2 cups of rice/broth instead of 3 – it was SO GOOD! Everything turned out perfectly in my 6-quart Instant Pot. This was my 2nd time using my new Instant Pot and so far I am thrilled with the results! Thanks!
Corinne Schmitt says
I’m so glad you enjoyed it! Thanks for the feedback. 🙂
Lindsay says
Made this tonight, thank you for the recipe! I only had 3 chicken breasts, and they are pretty small, so I reduced cook time to 10 minutes. I also only did 2 cups of rice/broth. I added a small onion and some garlic.
Next time I would use 5 breasts, add in a whole chopped green pepper, and maybe a jalapeño. I think my cook time (6 qt IP) could be reduced to 9 minutes since the breasts are small and my rice was a bit mushy.
Peggy says
This was really good! I love simple and tasty recipes. I only used one pack of taco seasoning because that was all that I had but it was still very good. Thank you!
Corinne Schmitt says
I’m so glad you liked it! Thanks for commenting!