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 ½ 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!
If you are meal prepping, just pack your toppings in a separate container so you can heat the taco bowl and not heat the fixings.
You don't have to use rice in this recipe. You can omit it. If you do, reduce the broth by about half.
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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.
- 1 ½ cup Low Sodium Chicken Broth, divided
- 2-3 Chicken Breasts (boneless/skinless)
- 1 (1 ¼ 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)
- 1 Lime, cut in wedges
- Sour Cream (or Greek yogurt)
- Red Onion
- Diced Tomato
- Hot Sauce
Pour ½ 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.
RESOURCES TO MAKE Instant Pot Chicken Taco Bowls recipe and more
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