Instant Pot Chicken Taco Bowls
These Instant Pot Chicken Taco Bowls are a tasty way to change up taco night.
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Servings: 6 servings
Calories: 601kcal
Equipment
- Instant Pot
- Liquid measuring cup
- Dry measuring cup
Ingredients
- 4-5 uncooked boneless, skinless chicken breasts if large, cut in half
- 1-2 packets taco seasoning 1 for mild flavor, 2 for more flavor
- 15 ounce can black beans, drained and rinsed
- 12 ounce bag frozen corn
- 15.5 ounce jar salsa
- 3 cups uncooked jasmine rice
- 3 cups water or chicken broth divided
- cheddar cheese
- cilantro optional
- sour cream optional
Instructions
- Add one cup of liquid (water or broth) to the bottom of the pot.3 cups water or chicken broth
- 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.4-5 uncooked boneless, skinless chicken breasts, 1-2 packets taco seasoning, 15 ounce can black beans, drained and rinsed, 12 ounce bag frozen corn, 15.5 ounce jar salsa
- Add rice, then remaining liquid (water or broth).3 cups uncooked jasmine rice
- 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.cheddar cheese, cilantro, sour cream
Video
Notes
Weight Watchers Freestyle = 7 Points Per Serving with 8 Servings, that is calculating in a zero point cheese and skipping sour cream.
Pro Tips
- It’s important to use jasmine rice. Many of my readers who have used other types of rice have reported undercooked rice.
- 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 use 1 for mild flavor, 2 for more flavor.
- If 3 cups of rice is too much for your family, you can reduce the amount of rice. If you decide to try making it with 2 cups of rice, then also reduce the liquid by one cup.
Recipe FAQs
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.
Is the rice and water/broth measured with the rice cup that comes with the Instant Pot or are you using a dry measure cup for rice and liquid measure cup for the water/broth?
It’s better to use a dry measuring cup for the rice and a liquid measuring cup for the water/broth. Do NOT use the cup that comes with the pot.
How do you store Instant Pot Chicken Taco Bowls leftovers?
Let the food come to room temperature, and then divide the meal into individual portions. Use airtight containers or resealable plastic bags to store the portions (use freezer safe if you’re storing in the freezer) and label them. Refrigerate up to 4 days or freeze up to 3 months.
Nutrition
Calories: 601kcal | Carbohydrates: 110g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 1025mg | Potassium: 1014mg | Fiber: 10g | Sugar: 3g | Vitamin A: 399IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 3mg