Your family will devour these Instant Pot Chicken Taco Bowls! © COOKING WITH CURLS
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3.74 from 41 votes

Instant Pot Chicken Taco Bowls

These Instant Pot Chicken Taco Bowls are the perfect solution for busy weeknights, and they're healthy too!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Calories: 452kcal
Author: Lisa Johnson


Taco Seasoning Mix

  • 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
  • 1 cup chicken stock (I am now recommending 1 cup to be safe, especially if you have a newer model)
  • 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 (a thin, watery type salsa not chunky style)
  • 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.

***This recipe was made using a 6-Quart IP Duo Instant Pot - if you have an 8 quart or an Instant Pot that is less than 2 years old I highly suggest that you saute in a separate pan on the stove, or skip that step altogether! The newer versions are much more temperamental and causing a lot of BURN notices. Also, check your manual to find the instructions for cooking rice and make sure you follow the amount of liquid/rice ratio for your particular pressure cooker.***

  • 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.
  • My only other recommendation to improve results would be to use 1 cup of chicken stock instead of the original 3/4 cup to guarantee that you have more liquid. This may lead to stickier rice, but it might lessen your chances of receiving a burn notice.


Calories: 452kcal | Carbohydrates: 65g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 60mg | Sodium: 879mg | Potassium: 1002mg | Fiber: 8g | Sugar: 4g | Vitamin A: 795IU | Vitamin C: 5.8mg | Calcium: 70mg | Iron: 3mg