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Instant Pot® Chicken Taco Bowl
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
62 minutes
Effortlessly create flavorful Instant Pot chicken taco bowls by combining beans, corn, salsa, rice, and chicken.
Ingredients:
  • 1.5 (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
  • 1.5 cups salsa
  • 1.25 cups uncooked brown rice
Instructions:
  • Prepare the multi-functional pressure cooker by lightly coating it with cooking spray. Pour in half of the chicken broth. Layer in the chicken breasts and season them with taco seasoning. Follow by adding the beans, corn, salsa, and rice.
  • Add the rest of the broth to the pot, ensuring the rice is fully covered. Seal the lid securely, choose high pressure following the manufacturer's guidelines, and set the timer for 22 minutes. Let the pressure naturally build for 10 to 15 minutes.
  • Allow the pressure to release naturally for about 12 minutes following the manufacturer's guidelines.
  • Remove chicken breasts gently and place them on a cutting board to rest. Fluff rice gently to prevent clumping, cover with a lid, and let sit for an additional 5 minutes. Meanwhile, shred chicken using 2 forks.
  • Arrange a generous portion of fluffy rice in individual bowls and elegantly top with savory shredded chicken.

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