Instant Pot® Chicken Taco Bowl recipe

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Ingredients

cooking spray
1 ½ (14.5 ounce) cans chicken broth, divided
2 chicken breasts
1 (1.25 ounce) package taco seasoning
1 (15 ounce) can ranch-style beans, rinsed and drained
1 (15 ounce) can corn, drained
1 ½ cups salsa
1 ¼ cups uncooked brown rice

Nutrition Info

343.7 calories
carbohydrate: 62.1 g
cholesterol: 22.5 mg
fat: 2.9 g
fiber: 7.5 g
protein: 17.7 g
saturatedFat: 0.6 g
servingSize: -
sodium: 1820.7 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spray the inside of a multi-functional pressure cooker (such as Instant Pot®) with cooking spray. Pour in 1/2 the chicken broth. Add chicken breasts, sprinkle with taco seasoning. Add beans, corn, salsa, and rice.

  2. Pour remaining broth into the pot, making sure rice is submerged. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes.

  4. Carefully pull out chicken breasts, let rest on a cutting board. Fluff rice lightly to keep it from clumping together and cover with lid for 5 minutes more. Shred chicken with 2 forks in the meantime.

  5. Serve rice in bowls topped with shredded chicken.

Recipe Yield

6 servings

Recipe Note

This is delicious, healthier combination for an easy (albeit not necessarily quick) dinner. Top bowls with sour cream, shredded Mexican blend cheese, sliced green onions, fresh cilantro, guacamole (or chopped avocado), or whatever else you might like - be creative and have fun!

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