Instant Pot Chicken Taco Bowl Recipe
If you need an easy weeknight meal for dinner, this Instant Pot Chicken Taco Bowl Recipe is it! Full of delicious southwest flavor with rice, shredded chicken, beans, and corn – this recipe is a real one pot winner!
Print
Pin
Servings: 8 people
Ingredients
- 4 chicken breasts
- 2 cups water
- 6 tbsps taco seasoning divided
- 2 cups long grain rice
- 2 cups chicken stock
- 2 cups canned black beans or 1 15oz can
- 2 cups canned kidney beans or 1 15oz can
- 2 cups crushed tomato
- 2 cups canned corn
Instructions
- Place your chicken breasts into the inner pot of your Instant Pot in one layer and pour cups of water over the chicken.
- Cover and lock the IP and set it on high manual pressure for 10 minutes.
- Once the time is up, allow for a 10 minute NPR.
- Release the pressure and place cooked chicken breasts in a bowl.
- Using two forks, pull the chicken breasts into shreds.
- Sprinkle 2 tbsps chicken taco seasoning into the bowl of pulled chicken. Mix and set aside.
- Pour out the water from the inner pot and make sure it is clean.
- Pour rice and broth into the inner pot.
- Rinse and drain both beans and pour on top of the rice.
- Add crushed tomatoes and the remaining taco seasoning.
- Cover and lock IP and set on manual pressure high for 10 minutes.
- Once the time is up, allow for an 12 minute NPR.
- Remove the lid of the IP and stir in corn and chicken.
- Serve in individual bowls and top with the listed toppings of your choice.
Tried this recipe?Tag me to show me @crazyadventuresinparenting and/or use #MadeItLikedit to be featured on Pinterest!