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Instant Pot Chicken Taco Bowls are an easy ‘dump and start’ meal with delicious taco flavor. Also known as Instant Pot Chicken burrito bowls, they are very simple to make. These pressure cooker chicken taco bowls are a terrific meal prep recipe.
Instant Pot Chicken Taco Bowls
I’ve been getting lots of requests for “dump and start” Instant Pot recipes. I have several here on the blog, and many more on the way. Today’s recipe is a dump and start Instant Pot chicken taco bowl. Also known as an Instant Pot chicken burrito bowl.
This is a quick cooking recipe, once it gets to pressure (recipe cook times are for once the pot reaches pressure). There is nothing to sauté ahead of time.
If you want that yummy taco flavor but don’t have any of those packets around, you can whip up a batch of my Easy Taco Seasoning. Use about 2 1/2 Tablespoons.
You will want to rinse the rice well. This washes off extra starch that can make the dish too sticky and possibly give you the “burn” warning. Nobody wants that!
Speaking of the burn message, the best way to avoid it and have a successful result is to layer the ingredients in the pot as per my instructions in the recipe card.
I do this with many of my pressure cooker recipes, and it is the best way to cook these taco bowls.
We like to eat these Instant Pot Chicken Taco Bowls with lots and lots of toppings! Some recipes can handle a wide variety of toppings, and these pressure cooker chicken taco bowls sure do!
So pile on some fresh avocado, tomatoes, red onion, cilantro, hot sauce, sour cream, and salsa. Or any combination of fixings you like!
A Great Meal Prep Recipe
- If you are meal prepping, just pack your toppings in a separate container after filling your containers with the rice mixture.
- This way you can heat the taco bowl and not heat the toppings, adding them after reheating.
You don’t have to use rice in this recipe. You can omit it. If you do, reduce the broth by about half.
Instant Pot Salsa Chicken
Instant Pot Brown Rice Pilaf
Instant Pot Cilantro Lime Rice
Instant Pot Chicken Breast
Instant Pot Egg Roll in a Bowl
Instant Pot Chicken Taco Bowls
Ingredients
- 1 ½ cups Low Sodium Chicken Broth, divided
- 2-3 Chicken Breasts (boneless/skinless)
- 1 (1.25 oz) packet Taco Seasoning (or 2 ½ Tbsp homemade)
- 1 (15 oz can) Black Beans, drained & rinsed
- 1 ½ cups Corn Kernels (frozen, fresh, or 1 can drained)
- 16 oz Salsa (not too thick)
- 1 (4 oz) can Diced Green Chiles (mild or hot)
- 1 ½ cups Long Grain White Rice, rinsed very well
- 1 cup Shredded Cheddar Cheese (or Mexican blend)
Garnishes - Any That You Like
- 1 Lime, cut in wedges
- Sour Cream (or Greek yogurt)
- Cilantro
- Red Onion
- Diced Tomato
- Avocado
- Hot Sauce
Instructions
- Pour 1/2 cup of the chicken broth into the inner pot. Then set the chicken breasts in the pot in a single layer.
- Sprinkle the taco seasoning over the chicken, covering it.
- Add the black beans in one layer.
- Add the corn in a layer.
- Add the salsa, spread evenly over in a layer.
- Add the diced chiles.
- Sprinkle on the rice in an even layer.
- Pour the remaining 1 cup of broth over the rice.
- Use a fork to gently press down on the rice to submerge it in the liquid. Do not stir.
- Place the lid on the pot and set the steam release knob to the Sealing position. Then press the Pressure Cook/Manual button, then press the +/- button or dial to select 10 minutes. High pressure. The pot will take several minutes to build pressure.
- When the cook time has ended, immediately turn the steam release knob to the Venting position to do a Quick Release of the steam/pressure.
- When the pin in the lid drops down, open the pot and remove the chicken breasts to a plate.
- Fluff the rice with a fork.
- Use 2 forks to shred the chicken, then return it to the pot. Stir well.
- Serve with some of the cheddar cheese sprinkled on top, and any of the garnishes you prefer. I love to load up on all of them!
- If making this for meal prep, divide between the containers and let cool before refrigerating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I added a packet of ranch mix and some cayenne and onion power. This recipe is DELICIOUS and so easy! Love it. Will for sure add it into our meal rotation.
This looks like just what I need, but I want to use frozen chicken. Can you recommend the needed cooking adjustment?
If the chicken is in small pieces, keep time the same. If using a full breast portion, up to about 7 oz, you shouldn’t have to add time. The thing is that the rice has a specific cook time, and you don’t want to go over that. So try with the size you have and see if any adjustment will need to be made in the future.
SOunds great, how would you adjust for quinoa?
I have a Quinoa Taco Bowl recipe. You can use the timing and water amount from that one.
The calorie count you have on the recipe does that include the rice and the shredded cheese? I calorie count and I’m making this for dinner tonight!
Yes, just keep in mind that calories may vary by brand of ingredients used.
Could I substitute pasta for the rice?
I think you could. The cook time would be half the pasta package directions time (usually 4 to 6 minutes), and you will need to do a quick release of the pressure, so cut the chicken breasts in half to cook in the shorter amount of time.
How would you adjust this recipe for a 3 qt Instant Pot?
Thanks
Hi Tina, this will just fit in the 3 qt (using 2 breasts). However, if you are looking to make less, then you can cut the recipe in half and keep the cook time the same.
How would you change this if you used brown rice?
Because brown rice has a longer cook time, the chicken will be way overdone. I think I would cook the chicken separately and add it in at the end. Brown rice can take 20 minutes or more to cook.
I love this recipe! So easy and yummy!