Last Updated on March 31, 2023 by Corinne Schmitt
Chicken Taco Bowls are a family favorite in my house. They’re super easy to make, are full of amazing Mexican flavors, and your hands-on time is almost nothing!
Looking for the Instant Pot version of this recipe? CLICK HERE
I first came up with this recipe using my Instant Pot (you can see that recipe here). The great thing about this recipe is that it’s just as easy to make in a slow cooker, and it’s similar to my Salsa Chicken recipe!
So, if you don’t have an Instant Pot, or don’t want to wait for it to work its magic in the evening, you can get the same great dish by throwing everything in your Crock-Pot in the morning before starting your day and dinner will be ready when you are at the end of the day. If you like slow cooker recipes, you should also try my Chicken Slow Cooker Enchiladas.
How to Make Slow Cooker Chicken Taco Bowls
Ready to make some crockpot chicken taco bowls? Let’s get started!
For this recipe, you’ll need the following ingredients:
- Two pounds of boneless, skinless chicken breasts
- Two packets of taco seasoning
- One 15-ounce can of black beans (drained and rinsed)
- One 12-ounce bag of frozen corn
- One 15.5-ounce jar of your favorite salsa
- Half a cup of water or chicken broth
- Three cups of cooked rice
- Optional toppings: shredded cheese, cilantro, sour cream, jalapenos, guacamole/avocado
Homemade Taco Seasoning
If you don’t have (or don’t want to use) packaged taco seasoning, you can easily make your own. Just combine:
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 1/2 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
To make this dish, follow these steps:
First, add the corn, black beans and salsa to your slow cooker. Make sure you’ve rinsed the beans well before adding them.
Next, add the chicken in a nice, even layer over the other ingredients. Top with taco seasoning.
Pour the water or broth over the chicken.
Cook on high for 3 to 4 hours or on low for 6 to 8 hours. The chicken will be fully cooked and shred easily. Use a fork to shred the chicken (or a mixer).
Serve over cooked rice. Sprinkle with shredded cheese on top and add your favorite toppings. Enjoy!
Mix up a classic margarita to wash down your chicken taco bowls. Better yet, have your partner mix one up while you shred the chicken (or vice versa!).
Slow Cooker Chicken Taco Bowls
- 1 15 oz can black beans drained and rinsed
- 1 12 oz bag frozen corn
- 1 15.5 oz jar salsa
- 2 lbs uncooked boneless, skinless chicken breasts
- 2 packets taco seasoning
- 3 cups cooked rice
- 1/2 cup water or chicken broth
- cheddar cheese
- cilantro optional
- sour cream optional
- jalapenos optional
- guacamole or sliced avocado optional
- Add beans, corn, and salsa to slow cooker. Top with chicken breasts and sprinkle taco seasoning over the chicken.
- Pour water (or broth) over the chicken.
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Shred chicken. Serve over rice. Top with cheddar cheese, cilantro, sour cream, jalapenos, and/or avocado as desired
120 thoughts on “Slow Cooker Chicken Taco Bowls”
Hi! What is the serving size? (I am a calorie counter!)
The nutrition facts in the recipe card are based on 6 servings so about 2 cups.
I noticed today that the instructions for this recipe are now for the slow cooker and not the instant pot. Do you still have the instant pot instructions available?
Yes! The link is right below the recipe card in the post (I’ll try to make some changes to make it more obvious). Here’s the link to the IP version: https://wondermomwannabe.com/instant-pot-chicken-taco-bowls/
If I am leaving out the rice, how much liquid would I leave out?
You’ll still need 1/2 cup of water or broth. That, along with the salsa should be enough liquid for the pot to come to pressure without making the end result too soupy.
How much time to put on recipe if you omit the chicken??
I’d reduce to 10 minutes. The dish will actually be done MUCH faster (more than 2 minutes faster) since it will also come to pressure faster without the chicken.
Do you need to use Jasmine rice or will standard white rice work?
Any long-grain white rice should work. I usually use jasmine or basmati.
This is the first recipe I’ve tried after recently getting an Instant Pot. Did an online search for some simple recipes and came across your list of “Instant Pot Dump Recipes.” Perfect. Making meals in one pot is exactly what I was looking to find.
And this one is a winner. Delicious, nutritious, and filling. Made it for myself and my girlfriend. After getting our fill there’s still plenty leftover for in the fridge and freezer.
Thai Chicken Rice Bowl is next.
Thanks for putting these together.
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!
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.
Do you know how this would be adjusted if using frozen chicken breast?
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.
I’m so glad you liked it!! Thanks for taking the time to share your feedback. And welcome to the Instant Pot family!
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!
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.
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.
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!
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.
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!
Would this recipe be the same in the 3 quart instant pot? Wondering if it’s too small!
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.
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.
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.
Thought we needed at least 1 cup of water or broth?
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.
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!
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!
I’m so glad you enjoyed it! Thanks for the feedback. 🙂
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.
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!
I’m so glad you liked it! Thanks for commenting!
I made this as my first EVER recipe in my instapot…yummy! Family loved it! Thank you!
I forsee these in my meal plan future! We are tacos fanatics and this makes things easy to put it all right in a bowl! Yummy!
These rice bowls were so good! I tried them with two packets of seasoning and it was perfect for me but my husband thought it was too much and said he would have liked just one so we will try it that way next time and see what we prefer. Where is the happy medium, lol?!
Have you tried the bigger jar/bottle of taco seasoning? You can measure out an amount in between. I make taco soup A LOT in the fall/winter and the packets were getting expensive when you start buying multiples, and sometimes a little too spicy for me depending on the other ingredients I used.. I started buying the canister at Sam’s but you can also get a smaller one at the regular grocery store. It tells you on the bottle what the equivalent would be for a packet and you can adjust from there.
We eat a TON of Mexican food so we buy the same container from Sam’s! I always think we’re the only ones who eat so much of certain things so I hadn’t thought to suggest this to readers, but you’re right, it’s so much more cost effective if you use a lot of taco seasoning throughout the month.
Delicious! My family loves Southwest flavors. This will be a regular recipe around our house.
I can’t wait to try this! Do you think I could swap the breasts for thighs?? What changes would you make if I were to do that? I’m super new to the IP and totally loving it!
Hi Summer, you could swap out thighs for breasts but might need more cook time (I’d do 15 minutes) since they take a little longer to cook. There’s a risk the rice will be overcooked as a result, coming out mushy, which is why even though I use chicken thighs in other recipes I use the breasts in this one.
Hi! I made this recipe tonight and while the chicken was cooked perfectly I ended up with a soup with atleast 4 cups of liquid. I cooked the rice separately so reduced the broth to 1/2 cup as suggested. Where did I go wrong? Also is the 1/2 cup a regular cup measurement or the cup that came with the instant pot?
Hi Nikki, I use all regular measuring cups. 1/2 cup should have been just right. Did you by chance use frozen chicken breasts? They create extra liquid.
I didn’t, the only frozen ingredient was frozen corn so I’m puzzled!
Me too! You shouldn’t have ended up with so much liquid! I can’t imagine where it came from. Sorry, I know this is no help. :-/
Excited to use my new pot.
The original 12mins of pressure cooking left my chicken breasts partially raw so I repeated the process and everyone loved it….why do you think they wouldn’t cook the first time?
Hi Wendi, the size of the breasts makes a difference. If you’re using larger breasts, cutting them into smaller pieces works. I love my IP but sometimes the inconsistencies for users is frustrating. I get just as many comments about the chicken coming out dry as I do about undercooked chicken! If you always buy the same type of chicken, increasing the cook time to 15 minutes should do the trick without requiring you to cut up the chicken pieces.
Just wanted to pitch in here. I made this tonight exactly as you outlined and it turned out perfectly. I did cut the larger breasts into two, so those ended up a tad more dry than the smaller whole breasts, but it was delicious and the rice cooked to perfection. My only “complaint” if you could call it that was that it made a TON of food-I didn’t see the comments to reduce the rice/broth until after it was all done, whoops! I had a huge serving for dinner, and I still ended up with five regular sized dinner containers and two large sized dinners containers for leftovers. I’m going to be eating this for lunch AND dinner all week! Just wanted to pipe in with some positive comments, a lot of the feedback seems to be somewhat negative so I thought you might like to hear some positive instead 🙂 Thank you for the delicious recipe
Thank you Robyn for the feedback! I’m glad you liked it. This was one of my first IP recipes and I hadn’t quite gotten used to adjusting the proportions for other families. Our large family with teenage boys eats a lot!
Thanks for the recipe! This was my first Instant Pot attempt and it was easy and yummy. I should have taken the advice to reduce the rice…you are not kidding that your family likes to be heavy on the rice. I hope it freezes well 🙂
Looking forward to trying this recipe.
How long does it take to get to pressure? It’s been on the “on” setting for about 20 minutes. I did the quick release to see if there’s any pressure but there isn’t. I opened it and it’s bubbling but not much else.
There definitely should have been some pressure built up after 20 minutes. Is it possible your valve wasn’t fully in the sealed position? Recently, mine wasn’t sealing either (on a different meal) and I pushed down lightly on the lid and it sealed right away (tip from the Facebook community).
I have a child that is allergic to corn. Do you think there are any substitutions that might be good? Also, would it work to use canned corn instead of frozen (if my child isn’t going to eat this and we make it just for the others in the family)?
I know other people have substituted canned corn without any trouble. As for a substitution, you could add some yellow bell pepper strips to get the same color (but obviously a different flavor) or simply omit the corn.
We made this tonight. So tasty and so easy!
But we have more leftovers than we will go through. Have you tried freezing this? Any tips?
I’m so glad you liked it! With two teen boys, leftovers isn’t something I ever experience, but I have had other people share with me their freezer experience (a lot of people make this and freeze in lunch-sized portions). It freezes very well and warms up easily in the microwave. The only tip I’ve heard is to loosely cover when you reheat to keep the chicken from drying out.
Do I need to strain and rinse the beans?
Yes. Thanks for asking. I’ll clarify that in the instructions.
It was a hit in my house! I cut the broth/rice down to 2 cups and chicken to 3 breasts. I used HOT salsa and my own taco seasoning and it had a nice kick to it as well. Definitely a keeper. I packed up half of it and froze it. Will enjoy it again in a few weeks.
The rice was on the wetter side, but I sorta expected that. The chicken breasts were perfect.
Thanks for the feedback! I’m glad you liked it. Also, thanks for sharing your adaptation for others who would like to try different flavors and proportions.
I haven’t tried the recipe yet but I just wanted to say how much I appreciate that you understand that people often just want to get to the recipe. I will be following your page.
Sorry about the bad grammar/typos
Hi Idy, I’m glad you appreciate that feature. I haven’t implemented it on all of my recipes yet. I actually just tested it on this one and you’re the first person to comment on it! I might consider adding the feature to all of my recipes now. Thanks for the feedback!
I’m making this tonight using white long grain rice. What amounts of time do you recommend using with long grain rice?
I’ve had several readers comment that their rice comes out undercooked when they aren’t using jasmine or basmati rice, which confuses me since the cooking times for them should be the same. I think if you add more time, you’ll end up with tough chicken. My recommendation is to go ahead and follow the directions OR cook the rice separately if you don’t want to risk it. Sorry this isn’t a more scientific and precise answer. I don’t have personal experience substituting regular long-grain rice in this recipe so I can’t answer from experience. 🙁
I really want to make this tonight but I only have chicken thighs! How long would I cook it for? (I can cook the rice separately so it won’t get mushy). Thanks!
Hi Talia, I was traveling home from New Orleans last night and didn’t see your message until this morning. I haven’t used thighs in this recipe before, but the cooking time should be the same. If you ended up making it, I’d love to know what you thought of the thighs in this recipe so I can add a note for others who might want to try that variation.
Just made this! It turned out great. I typically don’t cook too much with chicken breast, but it was on sale and I grab a whole bunch. My chicken came out in what some would describe as rubbery. I think using skinless/boneless chicken thighs may help with that. I also saw other recipes that were similar to this, but involved cubing the chicken and cooking for the same amount of time. I was concerned that would completely dry out the chicken breasts. So glad I found this recipe!
Help! I SO want this recipe to work! I meticulously followed the recipe and all I got was the dreaded “burn” from the IP. It’s as though the rice absorbed the liquid so fast there was none for the pot to use. I really want this much rice but I don’t think the rice amount is my problem.
My biggest concern is that I don’t see how this recipe works for anyone in the IP! It’s like I need more liquid but that would keep the rice from cooking properly.
Any ideas? I’m lost at this point.
Jerry, I’m at a loss as to why your having the burn problem. I’m going to post your problem in the Instant Pot Community and see if anyone there has some suggestions. This is my most popular recipe so thousands of people make it everyday without trouble. Not a criticism of you, just saying I’m sure it’s something easy I’m overlooking so hopefully someone else can help figure out the missing step or tip. I’ll send you a direct link to the thread on Facebook so you can access the comments and tips from other IP users.
Thanks so much! I know from reading the numerous comments that this is working for a LOT of people and I have gone over and over this thing trying to figure out what’s wrong. I’ve only had the Pot for 2-3 months but I have had almost no trouble turning out some great stuff – this one has me stumped.
Thanks again for your help!
I also got the dreaded burn notice tonight making this. And my salsa I used actually was more so it had more liquid than needed. First burn notice I opened the pot up, scraped the bottom and it felt pretty clean of anything burning, I added more broth and started it back up. Just as it was getting to pressure got the burn notice again. Repeated checking the bottom, could tell it was sticking some but the chicken wasn’t up to temp so I added a bit more broth and started it up again. Next burn notice I checked chicken temp and it was up to temp so I called it done.
It ended up coming out super tasty, just not sure why it scorched to the bottom. I also followed the recipe to a T as I just got my IP DUO 8 qt.
I ignored the warning about undercooked rice (I just used white long grain instead of jasmin) and it was a little crunchy. Whoops! But it was so tasty I honestly didn’t care. Yum yum yum. I’m not sure what I’ll do for rice next time, but I’m definitely making it again. (Sooo easy)
Hello! Looks delicious! I am going to try this soon! Would you please tell me how many servings this makes? Thank you!
HI Beth, it makes 6-8 servings depending on who you’re feeding. In my family that includes 2 teen boys, I usually have to add more to get a full 6 servings because they are bottomless pits!
Hi! I made half of the recipe but the chicken came out over cooked and rubbery. What did I do wrong ?
My guess is the breasts were a little smaller than the ones I use, which means they would have cooked faster. You didn’t do something wrong, the recipe is probably not specific enough. Given your results, the cooking time should probably be reduced to 10 minutes to prevent overcooking (for future reference and future readers who want to adapt the recipe). Not helpful for your overcooked batch, but hoping it helps with future batches.
Can something be substituted for the rice? I told my mom how good this was and she wanted to try it until I told her it had rice, my dad won’t eat rice.
Make it without the rice. You won’t need all the liquid. The salsa should have enough, but add 1/4 cup if you are worried about the pressure. You can serve in tortillas.
Could you add peppers and onions to this or should I cook separately? Thx
Hi Julie, that sounds like a delicious variation! Yes, you should be able to add them without any trouble. I’ve used them in other IP dishes and they cook up nicely in the same time so they should come out fajita-style if you add them here. I’m definitely trying ours this way next time I make it!
About how many pounds of chicken did you use for this? The chicken breasts in our store seem huge so don’t want to put in way more than I need!
Hi Nichole, I usually buy a pack that weighs just under 2 pounds. It makes a ton!
Place chicken breasts in bottom of pressure cooker I just read a post about the top 10 mistakes new people making using the instant pot. One of them was forgetting to put the liner in before adding ingredients. Should this sentence be place chicken in the pot liner or something??
Hi Diana, it’s true that many people do forget to put their liner back in after they wash it and inadvertently add ingredients to the Instant Pot before realizing their mistake. Unfortunately, people also leave it on the stove and accidentally turn the stove on, melting the bottom of the Instant Pot. There are many ways people are “forgetful” when it comes to cooking, whether it be with an Instant Pot or not. I wish I could address each of the possible mistakes one might make, but then each of my recipe directions would be quite long!
This looks great! If I want to leave out the beans and salsa, do I need to change the liquid quantity or cook time? Thanks!
Leaving out the beans shouldn’t change anything, but since the salsa has some liquid in it, you might want to add an extra 1-2 Tbs of water to get the right consistency for the rice. The cook time will remain the same but total cooking time won’t take as long since the pot will be less full and thus, take less time to come to pressure.
Hi can I use already cooked rotisserie chicken? If so what would the time be?
The pictures look yummy can’t wait to eat it for dinner tonight ?
Hi Cari, if you’re going to use precooked chicken, don’t add it to the pot with the other ingredients. It will dry out and be yucky. Instead, follow the directions in the recipe minus chicken. Add the chicken after the rest is cooked. The heat from the rice and other ingredients should warm the chicken enough if it isn’t warm when you add it. I hope you like it!
I’ve been trying to do this for 2 hours and it’s not cooking. What am I doing wrong????
Is your valve set to “sealing”? If it’s not cooking, it’s probably because it’s not coming to pressure. Make sure it’s sealed. The little silver metal tab on the top will raise as pressure builds. Has yours come up at all?
My family loved this! I will definitely be making this again ?
I’m so glad! Thanks for letting me know!
Wanted to let you know this worked fine for me with long grain brown rice.
I used 4 chicken breasts, 1.5 cups long grain brown rice and 3 cups of chicken stock. (I did not include the salsa, opting to add that to the bowls after cooking.) Cooked at high pressure for 13 mins, natural pressure release for 10 mins, then quick release from there. The rice was done and the chicken was not over cooked.
Good easy recipe I suspect I will use frequently. Thanks!
I served my bowls up with shredded cabbage in the bottom (the added crunch here was great!) along with avocado, olives, cheese and fresh tomatoes.
For folks using different rice and having the rice not cooked – I wonder if the problem is not the cooking time, but instead not enough liquid. I generally use a 1:2 ratio of rice to liquid when cooking and have found that seems to work well in the instant pot as well.
Thanks for sharing your tips and variation! Good note on the liquids.
I used long grain white rice. I used 1 1/2 cups rice and 3 c. chicken stock also. I did put the salsa in the pot. I cooked for 12 minutes and let it release on its own for about 10 mins. because I had to run to the store. The rice came out perfect, there was plenty of rice, and everything was cooked to perfection. This was a delicious recipe.
Great recipe! Easy, not expensive, great results! We put a little liquid in before the chicken to try to eliminate scorching and also reduced rice/liquid by a cup. Kept cooking time the same and it all turned out great.
I’m glad you liked it! Thanks so much for sharing your feedback.
Can I halve the amounts of everything as cooking for 2 people?
Would the cooling time be the same?
Yes, just reduce all of the ingredients by half to make half a batch. You’ll still cook for the same amount of time, but your overall cooking time will be shorter since the pot will come to pressure faster.
I would recommend adding the broth/water first. My pot got scorched because there was nothing separating the chicken from the pot.
I used one large chicken breast, skipped the salsa, and used a can (instead of frozen) corn and a can of petite tomatoes, 3 cups of white rice and 3 1/2 cups chicken broth. 12 minutes high pressure, quick release. I topped it with salsa, cheese, sour cream, and cilantro. Fresh lime and avocado would have been nice too. It made a TON of food! It could have had more beans/corn/tomatoes to the rice ratio. My picky eater had multiple helpings (also why I kept the salsa out for topping).
I’m definitely going to try it with some fresh lime next time! We have a crazy love affair with avocados too so we usually add them to ours (I didn’t realize until your comment I didn’t mention it in the post). Thank you so much for sharing your experience with the recipe plus the helpful tips and feedback.
Hi, I made this yesterday and my family loved it, however…the rice came out “gummy.” I used Thai Jasmine Rice from Safeway and followed everything noted above, but the rice had all become “sticky rice.” Is that how it’s supposed to come out?
Hi Rick, I’m so sorry to hear this. Actually, more people have trouble with the rice sometimes coming out undercooked. If you did the quick release it should have come out okay. Because not everyone gets the same results I do with this recipe, I’ve been playing with it and having friends experiment to come up with a fool-proof method. I’m still working on it but will update the recipe as soon as I’ve figured it out!
Try washing your rice BEFORE you put it in the IP.
Okay, so this is a really great recipe. The only thing is, there is just a lot of rice. And by a lot I mean my entire family of six ate until full and I still had a huge casserole dish sized Pyrex of leftovers. I think all the rice might have diluted the seasoning and salsa as well. Next time I make this, I will use the recipe as written but only put in half the rice and broth. I think it will be perfect then! Thank you!
Hi Kyle, thanks for sharing your adaptation. Others have told me it’s a lot of rice for their taste too. I have 2 teenage boys and grew up on rice, so it’s very possible my family’s ideal rice portion isn’t right for everyone!
Same here! Did this work?
Would also like to know.. 3C was wayyy too much rice and it was mushy. Don’t know if that means it needed less liquid too. The flavor, however, was good m, and the chicken was very tender. Just would have liked more chicken and half the rice.
This looks delicious and I can’t wait to try it but I do want to double check something first. Is the rice measurement in actual measuring cups or in the rice cup that came with the instant pot?
Actual measuring cup. Good idea to check first!
Hi, thanks his recipe looks yummy! Can I use frozen chicken breast? If so, do I cook longer or will it just take longer to come to pressure and I keep the cooking time the same? Haven’t had my instant pot hat long so I’m still learning.
Hi Donna, you can make this with frozen breasts and add 2-3 minutes but your rice might come out overcooked. When I use frozen breasts, I cook the rice separately, reduce the water/broth in the recipe to 1/2 cup and leave the cook time the same.
I’m new to the Instant Pot and haven’t tried your recipe. However, I prefer to use brown rice. Do you think I could cook the rice separately? And what adjustment would I have to make in the time for the chicken, etc. Thanks for any help you could give me.
Hi Rose, this is terrific with brown rice! Yes, you’ll have to cook the rice separately otherwise the chicken will be super tough or the rice underdone. Since you’ll be cooking the rice separately, you won’t need all that liquid. You will still need to include 1/2 cup water or chicken stock though in order for the Instant Pot to build pressure. Reduce the cooking time by 2 minutes.