These Instant Pot Chicken Taco Bowls are the perfect solution for busy weeknights, and they’re healthy too!! All of the major food groups are covered, and they are loaded with flavor to keep the whole family happy. I topped mine with Greek yogurt, shredded sharp cheddar, and diced avocado…..
For even more heat top your Chicken Taco Bowls with sliced jalapenos. Add some diced, fresh tomatoes, shredded lettuce, and tortilla chips for some added crunch!
How do you make Instant Pot Chicken Taco Bowls?
To keep this meal nice and easy, I have tried to use ingredients that are widely available…..
For added spiciness, choose a medium or spicy salsa and add additional cayenne pepper!
Mix the chili powder, cumin, oregano, salt, pepper, and cayenne together in a small bowl. Sprinkle both sides of the chicken breasts with with the seasoning mixture, set aside…..
Plug in your pressure cooker and press the “Saute” button. Add the olive oil to the liner when the display reads “HOT”. Add the onions and cook until they start to soften, about 3 minutes…..
Add the garlic, stir and cook for one minute. Press the “Cancel” button and pour in the chicken stock. Scrape the bottom of the liner to remove any browned bits…..
aka, deglaze the pan. 😉
Place the chicken breasts in the pot…..
Add the rice, salsa, black beans, and then the corn…..
Seal the lid and check to make sure the knob is in the “Sealing” position. Press the “Manual” button, check to make sure it is High Pressure, and adjust the time to 8 minutes using the + and – buttons…..
When the pressure cooker beeps, allow the pressure to release naturally for 10 minutes…..
Turn the knob to manually release any remaining pressure.
Remove the chicken breasts and shred them using two forks…..
Return the shredded chicken to the pot and stir to combine…..
Stir in the cilantro and serve topped with your favorite taco toppings…..
and a big fork, so you can get a big bite!! LOL
Ten minutes to prep, about 30 minutes to cook, and dinner is on the table! 🙂
Notes:
- I served mine in a bowl, but it would also make an amazing filling for burritos and actual tacos.
- I use this 6 quart Instant Pot for all of my recipes. {affiliate link}.
- Feel free to substitute sour cream for the Greek yogurt and your favorite cheese. I need to keep mine lactose-free!
Other delicious Instant Pot meals for you to try:
Instant Pot Bacon Cheeseburger Meatloaf
So many yummy choices…Enjoy!!
UPDATE:
There seems to be a 50/50 success rate with this recipe so I am trying to come up with solutions to get it to 100% success rate!!
I remade this recipe last night trying to figure out exactly what steps I was taking that could be done differently by different people. Burn notices and crunchy rice mean you need more liquid…but why are we all getting different results?
Do you see the amount of liquid in the above image, that is how much YOU should have at home. I simply moved the beans, corn, and salsa to the side to make a hole.
If you do not see any liquid floating above the rice, add more chicken stock.
So let’s go step-by-step:
Rice: I rinse the rice with a strainer until it runs clear. I shake it to remove the excess water so it won’t spill on the floor and dump it into the pot. I use a wooden spoon or spatula to even out the rice.
Beans: I do the same as with the rice, rinse, shake, dump, and even it out.
Corn: Same thing, rinse, shake, dump, spread.
Salsa: I use Herdez every single time I make this recipe. If you are using Pace or another “thick” salsa you will not have enough liquid!!
To be safe, you could add the salsa on top of the rice and then add the beans and corn last.
I hope this helps! 🙂
These Instant Pot Chicken Taco Bowls are the perfect solution for busy weeknights, and they're healthy too!
- 3 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper or more to add more heat
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 1/4 pounds boneless, skinless chicken breasts
- 1 Tablespoon olive oil
- 1 cup diced, yellow onion
- 2 cloves fresh garlic, minced
- 3/4 cup chicken stock
- 1 1/4 cup long-grain, white rice rinsed and drained
- 15.25 ounce can whole kernel corn rinsed and drained
- 15 ounce can black beans rinsed and drained
- 16 ounce jar tomato salsa
- 1/2 cup chopped cilantro
- toppings of your choice
-
Mix the chili powder, cumin, oregano, salt, pepper, and cayenne together in a small bowl. Sprinkle both sides of the chicken breasts with with the seasoning mixture, set aside.
-
Plug in your pressure cooker and press the “Saute” button. Add the olive oil to the liner when the display reads “HOT”. Add the onions and cook until they start to soften, about 3 minutes.
-
Add the garlic, stir and cook for one minute. Pour in the chicken stock and press the “Cancel” button. Scrape the bottom of the liner to remove any browned bits.
-
Place the chicken breasts in the pot. Add the rice, salsa, black beans, and then the corn.
-
Seal the lid and check to make sure the knob is in the “Sealing” position. Press the “Manual” button, check to make sure it is High Pressure, and adjust the time to 8 minutes using the + and – buttons.
-
When the pressure cooker beeps, allow the pressure to release naturally for 10 minutes. Turn the knob to manually release any remaining pressure.
-
Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot and stir to combine.
-
Stir in the cilantro and serve topped with your favorite taco toppings.
- I served mine in a bowl, but it would also make an amazing filling for burritos and actual tacos.
- I use this 6 quart Instant Pot for all of my recipes. {affiliate link}.
- Feel free to substitute sour cream for the Greek yogurt and your favorite cheese. I need to keep mine lactose-free!
- Allow additional time for the pressure cooker to come up to pressure, 10 to 15 minutes.
- Not everyone will use cheese, avocado, and/or the Greek yogurt, so they have not been calculated in the nutritional information.
This recipe will be partying at these link parties!
Beautiful photos Lisa! This recipe will really hit the spot with my two grandsons. I read thru the instructions and the recipe twice, but couldn’t find how much chicken stock needs to be added to deglaze the pan. Thanks in advance for the clarification!
Oops, it is 3/4 cup of chicken stock Marilyn. Sorry about that!
How much chicken stock do I use?
3/4 cup
How much chicken stock do you use? The recipe doesn’t say.
Sorry about that Ashley, it’s 3/4 cup.
How much stock do you use? I don’t see it listed….
3/4 cup Marie
Uh oh… I’m in the middle of making this and can’t find how much chicken stock it calls for! Help?
Sorry about that Taleni, 3/4 cup.
This recipe was amazing! Thank you for sharing, it’s going to be one of my go tos from now on. I can’t believe how delicious it turned out =D
Thank you so much,Paige. I am so glad you enjoyed it!
Hey Lisa I just got a instant pot for a wedding present so I wanted to try out your recipe. Does the rice need to be cooked before adding to the pot?
Congratulations Corey! No, you just rinse and drain the rice and toss it right in. It doesn’t need to be completely dry, you need some of the moisture from the water for the recipe. 🙂
Any changes on Cook time if using brown rice?
That would not recommend using brown rice for this recipe, Ray. Brown rice needs 22 minutes too cook with 15 to 20 minutes to release the pressure, by then the chicken and vegetables would be mush.
Burnt my Instantpot. Yes, I deglazed. No, I didn’t stir the ingredients. Had to throw the whole meal away.
Then you did not have enough liquid. There are images showing exactly how much liquid you should have, I don’t know what else I can do to explain this recipe.
Fixed in my 6 quart instant pot. I didn’t have long grain rice, used what I had. Followed the recipe completely, but left a bit of liquid from the black beans and corn. Made sure the rice was completely in the broth. Came out perfectly, delicious, and will make again. Thanks!
That is awesome, Kathleen!!! Thank you so much for letting me know that it worked for you. 🙂
I used this recipe to test out my new Instant Pot. So first recipe ever in it! Perfect one to do. We ate it with chopped avocado, Greek yogurt, and shredded cheese. Will share the recipe with my friends. Thank you.
Wow you are daring Kimberly, I am so glad it worked for you!! Thank you so much for letting me know! 🙂
Haven’t yet made this as I just received my Instant Pot for my birthday yesterday. What if I forget to thaw out my chicken (the reason my kids got me the pot in the first place) Does anything change in the recipe?
You can use frozen chicken Jayn, it just takes longer for the Instant Pot to come up to pressure. 🙂