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Instant Pot Chicken Taco Bowls


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These Instant Pot Chicken Taco Bowls are a tasty way to change up taco night. This is a super simple Instant Pot chicken 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!

a collage of Instant Pot Chicken Taco Bowls in a red bowl with title text reading Instant Pot Chicken Taco Bowls

Hate scrolling past a bunch of pictures and text to get to the recipe? Click the image below to go directly to the Instant Pot Chicken Taco Bowls Recipe.

Instant Pot Chicken Taco Bowls in a red bowl

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

Instant Pot Chicken Taco Bowls Close Up

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.

Instant Pot Chicken Taco Bowl Ingredients, frozen corn, salsa, taco seasoning, black beans, chicken broth, jasmine rice, and an instant pot

Step 2 – Add Ingredients to Instant Pot

Add one cup of liquid in the pot and then place the chicken breasts on top of that. You won’t see liquid in the picture below however, because this is a variation I’ve added based on reader feedback.

raw chicken breasts in an instant pot

Next, you’ll sprinkle the chicken breasts with taco seasoning.

raw chicken breasts topped with taco seasoning in an instant pot

Then, you’ll add the corn, black beans (drained and rinsed), and salsa.

raw chicken breasts topped with taco seasoning, corn, black beans and salsa in an instant pot

Pour the uncooked rice over the top. When I make it, I use 3 cups but that is a LOT for many people. If you want more chicken taco and less rice, reduce to 2 cups of rice.

raw chicken breasts topped with taco seasoning, corn, black beans, salsa and rice in an instant pot

And then add 3 cups of liquid (2 cups if you reduced the rice). You can use water, but I like the extra flavor of chicken broth.

raw chicken breasts topped with taco seasoning, corn, black beans, salsa, chicken broth and rice in an instant pot

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.

Instant Pot Chicken Taco Bowls Ready to Eat

Instant Pot Chicken Taco Bowl Recipe

Don’t need the step-by-step pictures? Here’s the recipe card with all the details and none of the fluff.

Instant Pot Chicken Taco Bowls

Wondermom Wannabe
Your family is going to love this!
3.74 from 303 votes
Prep Time 3 mins
Cook Time 12 mins
5 mins
Total Time 20 mins
Course Dinner
Cuisine American
Servings 6 -8 servings
Calories 430 kcal

Ingredients
  

  • 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

Instructions
 

  • 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

Notes

Weight Watchers Freestyle = 7 Points Per Serving with 8 Servings, that is calculating in a zero point cheese and skipping sour cream.

Nutrition

Calories: 430kcalCarbohydrates: 75gProtein: 23gFat: 3gSaturated Fat: 1gCholesterol: 48mgSodium: 537mgPotassium: 479mgFiber: 1gSugar: 1gVitamin A: 38IUVitamin C: 9mgCalcium: 37mgIron: 1mg
Keyword chicken taco bowl, easy dinner, instant pot
Tried this recipe?Let us know how it was!

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 the Slow Cooker Version? CLICK HERE

More Instant Pot Recipes

If you liked this recipe, you might like my Asian version. These Thai Chicken Rice Bowls are amazing!

two thai chicken rice bowls next to black chopsticks with greens and a lime in the background

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.

chicken broccoli and rice in a white bowl on a green and white striped cloth

These Instant Pot Hawaiian Chicken Bowls are also popular with my kids.

instant pot hawaiian chicken bowl in a white bowl

 

Looking for more Instant Pot recipes? Check out some of these Instant Pot cookbooks.


a collage of Instant Pot Chicken Taco Bowls in red bowls with title text reading Instant Pot Chicken Taco Bowls

More Instant Pot Resources

Love your Instant Pot? Find more Instant Pot Recipes here. And check out my favorite Instant Pot Hacks.

Do more with your Instant Pot with these helpful Instant Pot Accessories:

 Genuine Instant Pot Stainless Steel Inner Cooking Pot - 6 Quart Genuine Instant Pot Sealing Ring 2-Pack - 6 Quart Red/Blue Genuine Instant Pot Silicone Lid 5 and 6 Quart Hiware 7 Inch Non-stick Springform Pan/Cheesecake Pan/Leakproof Cake Pan Bakeware - Fits 6, 8 Qt Pressure Cooker Hatrigo Steamer Basket for Instant Pot Accessories 6 qt [3qt 8qt Avail] fits InstaPot, Ninja Foodi, Other Pressure Cookers, Strainer Insert for Insta Pot Ultra, Silicone Handle, for Instant Pot 6 Qt Aozita Stackable Steamer Insert Pans with Sling for Instant Pot Accessories 6/8 qt - Pot in Pot, Baking, Casseroles, Lasagna Pans, Food Steamer for Pressure Cooker, Upgrade Interchangeable Lids Aozita Multipurpose Stackable Egg Steamer Rack Trivet for Instant Pot Accessories Aozita Silicone Egg Bites Molds for Instant Pot Accessories - Fits Instant Pot 5,6,8 qt Pressure Cooker, Reusable Storage Container and Freezer Tray with Lid, Sous Vide Egg Poacher

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84 thoughts on “Instant Pot Chicken Taco Bowls”

  1. My 2nd recipe to make in my new Instant Pot. It was so good! My son loved it and my super picky daughter managed to eat all of her serving (I think she didn’t like the black beans). I did 2 cups of rice and it was perfect. I’ll be making this regularly!

    • It could be that your chicken pieces were too big. If that was the cause, cutting them into smaller pieces before cooking next time might help.

  2. Hi again.

    I was hesitant about eating the chicken but ate some of the rice and beans. I might try again but probably not all together and probably would add more to the cook time or try the poultry setting.

    Thanks for the quick replies!

  3. Looking forward to trying this recipe tonight but am nervous about doing it all in one pot (though that’s part of what makes owning the InstantPot so exciting–the one pot meals). I plan to reduce the rice and liquids appropriately (based on your suggestions and comments). I am most worried about the rice not cooking properly (being overdone or mush). Also, I have noticed some similar recipes utilize the poultry setting versus the Pressure Cooker option. What are your thoughts on that?

    Wish me luck!

    • I hope it goes well for you! This is one of our favorites! Most people don’t have trouble, but if you read through the comments you’ll see some people have had issues with under or overcooked rice. I’ve tried to accommodate some of their suggestions and feedback into the post so if you follow the directions you should have a great result. Regarding the poultry setting, I’ve never used it for this recipe so can’t attest to what effect it will have on the dish. The poultry setting is supposed to be a high pressured cook though so should yield similar results (you’ll have to adjust the time though since the poultry setting defaults to 15 minutes). Good luck!

      • Hi Corinne,

        I will probably just follow the recipe as you’ve outlined. I am looking forward to the one pot meal!
        I am using Jasmine rice so I think it should work out well! I’ll let you know how the dish turns out.

        Thanks!

        • So, the problem I had is that i followed your directions fully and when I pulled the chicken out, one of the breasts wasn’t fully cooked. I am sad and a bit confused. ?

          • Update: I put the chicken back in the Instant Pot for 5 minutes on the poultry setting… I think the chicken is cooked through now. I’m not sure I’d try this recipe again since raw chicken as a result kinda deters me from doing so. Bummer.

          • I completely understand since I usually tend to overcook chicken and pork out of fear of undercooking them! I’m glad your meal wasn’t ruined and understand your hesitation in trying it again. The only thing I can think of is that perhaps the chicken piece that was undercooked was larger than the others. I’m going to ask in the Instant Pot Community if maybe the poultry setting would be more effective. Also going to try it myself. My fear is that the rice will overcook so I want to be sure before I add any notes or make changes to the recipe. Thanks for your feedback.

          • Amber, that is really disappointing, especially since I know you were looking forward to a one-pot meal you could enjoy. It’s strange that only one of the breasts didn’t cook through. Was it larger than the others? Not putting the blame on you AT ALL, just seeking clarification so I can add notes to the recipe to help others.

  4. Hi!

    I just made this and found that 3 cups of liquid for 2 cups of rice and the initial cup of liquid wasn’t enough and burned TWICE in the instapot. We also threw it into the slow cooker and added a little more liquid and it burned in there.

    The recipe was great overall, however when we do this again, we will do the chicken and rice and beans separately so that the pan doesn’t scorch starches that may fall between chickens.

  5. If I’m making this with pre-cooked shredded chicken, how would I change the recipe? Any change to the cooking time as well?

    • I would add it at the end after you’ve cooked everything else. Otherwise, the chicken will dry out. Keep the cooking time the same so the rice will be fully cooked. It will come to pressure faster since the chicken won’t be in the pot then.

    • Hi David, I do not rinse my rice first but others have recommended it. Mine turns out fine without the added step so I’ve never bothered to add it.

  6. Hi, while I loved the flavor of this dish. My rice came out like mush and paste. Did I over cook it? I used 2 cups broth and 2 cups jasmine rice.
    I did cook for 15 minutes because I had 4 big pieces of chicken and I was afraid they wouldn’t cook. Then I didn’t here it finish and sat on natural pressure release for 11 mins. The rice didn’t even look like rice..lol it just was a pile of mush ?

    • The rice was definitely overcooked. 🙁 If you try the recipe again and have larger pieces of chicken again, cut them into smaller pieces so they’ll cook all the way through without overcooking the rice. Sorry you ended up with mushy rice!

      • Thanks… great advice. Not sure why I have trouble all the time with rice. It seems like such a simple thing to make..lol

        • Rice is tricky when you’re making it with other things, especially meat that you don’t want to risk undercooking. It takes some practice (and on my side, perhaps some more specific directions about size of the pieces of chicken in this recipe).

  7. Loved it. great taste, got my picky kids approval also. read some of the comments first so I added a small amount of the broth in before i added the chicken, i used store brand long grain white rice, and it came out perfect. will be making this one soon again!!

    • LOL – Yes, it’s a lot of food – I blame my teenage boys for throwing off my perception of normal portions. You absolutely can freeze them but pack them in single servings if you won’t eat the leftovers all at once. You can reheat it in the microwave, oven or stove. I wouldn’t do it in the IP since the rice might get too mushy.

    • I haven’t adapted it for the stove, but I have made it in a slow cooker. Instructions for that are on page 2 of this recipe if you want to try it.

  8. This recipe sounds delicious!! One question…what if I have left over chicken from chicken noodle soup? How does that change my recipe? Sorry, I just bought my insta pot 🙂

    • Hi Stephanie, never apologize for asking questions! We all have to learn somehow! If you’re using leftover chicken that’s already cooked, add it to the pot AFTER everything else has cooked. Stir it in really well to distribute the heat. This will actually help cool the rice a little too which is usually really hot right out of the IP.

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