Instant Pot Chicken Taco Bowls
A one-pot dinner combining chicken breasts, rice, black beans, corn, and salsa cooked together under pressure, then shredded and served in bowls with fresh toppings.
Ingredients
Method
Completed steps 0
Coat the pot with non-stick cooking spray.
Pour ½ cup broth into the bottom.
Lay chicken breasts in the pot.
Season the chicken evenly with taco seasoning.
Add the rinsed beans and corn.
Stir in the salsa.
Add the rinsed rice and remaining 1 cup broth.
Use a spoon to submerge the rice completely in liquid.
Lock the lid and set to Manual (high pressure) for 8 minutes.
Let pressure drop naturally for 12 minutes, then move the valve to quick release.
Open the lid and fluff the rice gently with a fork without stirring.
Replace the lid (unplugged) for 5 minutes while you prepare toppings.
Push the rice aside to locate the chicken, remove it, and shred with two forks.
Divide the rice mixture among bowls, top each with shredded chicken and desired toppings, and serve with tortillas if desired.
Notes
Don't stir the rice after cooking—fluff only with a fork to keep grains separate.
You can substitute brown rice, but increase cook time to 15 minutes and allow natural pressure release for 15 minutes.
Leftovers keep refrigerated for up to 3 days; reheat gently with a splash of water.
Calories: 299 kcal · Carbs: 52 g · Protein: 17 g · Fat: 2 g · Sodium: 804 mg · Fiber: 7 g · Sugar: 3 g
Adapted from tastesbetterfromscratch.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.