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3.97 from 357 votes

Instant Pot Chicken Taco Bowls

Your family is going to love this!
Prep Time3 minutes
Cook Time12 minutes
5 minutes
Total Time20 minutes
Course: Dinner
Cuisine: American
Method: Instant Pot
Servings: 6 -8 servings
Calories: 430kcal
Author: Corinne Schmitt

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

Video

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: 430kcal | Carbohydrates: 75g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 537mg | Potassium: 479mg | Fiber: 1g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 1mg