Instant Pot Chicken Taco Bowls
Poultry, Pressure Cooker
Ingredients
4-5 uncooked boneless skinless chicken breasts
1-2 packets taco seasoning 1 for mild flavor, 2 for more flavor (definitely 2)
1 15 oz can black beans, drained and rinsed
1 12 oz bag frozen corn
1 15.5 oz jar salsa
1 can diced green chilies
2 cups uncooked jasmine rice rinsed
4 cups chicken broth or water
cheddar cheese
cilantro (optional)
sour cream (optional)
Directions
Place chicken breasts in bottom of pressure cooker. Sprinkle with taco seasoning. Top with beans and corn. Then, pour salsa over everything.
Add rice, then liquid (broth or water).
Cook on manual high pressure for 12 minutes, then use quick release to release the pressure.
Once the pressure has been fully released, remove the lid carefully.
Shred the chicken & serve immediately. Top with cheddar cheese, cilantro, sour cream, and other toppings, as desired
Nutrition
Calories 590 kcal