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Instant Pot Chicken Taco Bowls are an easy dump and start meal with lots of delicious taco flavor. It doesn't get much simpler than this! These pressure cooker chicken taco bowls are also a delicious meal prep recipe. simplyhappyfoodie.com #instantpotchickentacobowls #pressurecookertacobowls #instantpotburritobowls

Instant Pot Chicken Taco Bowls

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.

Course Dinner, Lunch
Cuisine Mexican
Keyword Pressure cooker chicken taco bowls recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 6
Calories 400 kcal
Author Sandy Clifton


  • 1 1/2 cup Low Sodium Chicken Broth, divided
  • 2-3 Chicken Breasts (boneless/skinless)
  • 1 (1 1/4 oz) packet Taco Seasoning (or 2 1/2 Tbsp homemade)
  • 1 (15 oz can) Black Beans, drained & rinsed
  • 1 1/2 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 1/2 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)
  • Cilantro
  • Red Onion
  • Diced Tomato
  • Avocado
  • Hot Sauce


  1. Pour 1/2 cup of the chicken broth into the inner pot. Then set the chicken breasts in the pot in a single layer.

  2. Sprinkle the taco seasoning over the chicken, covering it.

  3. Add the black beans in one layer.

  4. Add the corn in a layer.

  5. Add the salsa, spread evenly over in a layer.

  6. Add the diced chiles.

  7. Sprinkle on the rice in an even layer.

  8. Pour the remaining 1 cup of broth over the rice.

  9. Use a fork to gently press down on the rice to submerge it in the liquid. Do not stir.

  10. 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.

  11. 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.

  12. When the pin in the lid drops down, open the pot and remove the chicken breasts to a plate.

  13. Fluff the rice with a fork.

  14. Use 2 forks to shred the chicken, then return it to the pot. Stir well.

  15. 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!

  16. If making this for meal prep, divide between the containers and let cool before refrigerating.