Instant Pot Chicken Taco Bowls

I love a one-bowl meal that covers all the basics. Protein? Check. Veggies? Check. Whole grains? Check. These Instant Pot Chicken Taco Bowls, otherwise known as fiesta chicken bowls, have all the flavor and nutrients you need in one convenient package. This is one of my favorite meals for busy weeknights because my whole family loves it! It’s also great for meal prepping.

For more Instant Pot recipes, try my Instant Pot Philly Cheesesteak Pasta and Instant Pot Ground Beef Stroganoff. For more Mexican-inspired recipes, my Mexican Quinoa Bowls and Mexican Lasagna are also super yummy.

Why This Recipe Works

• Easy taco rice bowl. I love one-bowl recipes. This Instant Pot taco rice makes use of shortcut ingredients like canned black beans, frozen corn, and jarred salsa to make prep super easy.
• Flavorful one-bowl meal. Eat this chicken taco bowl straight as is for a delicious meal with minimal cleanup. Or, top it with your favorite toppings like avocado, sour cream, lime juice, or my Easy Pico de Gallo. Whether you go crazy with toppings or keep it plain, this chicken taco rice is a winner.

Ingredient Notes

• Brown rice: I like to use brown rice with these bowls because it’s higher in fiber, but white rice would work too! White rice doesn’t take as long to cook or require as much water. I would only add 2 cups of water and cook on high pressure for only 10 minutes, with a 10-minute pressure release. For low-carb taco bowls, you could also try substituting cauliflower rice. 
• Boneless skinless chicken breasts: You can’t have Instant Pot shredded chicken taco bowls without the chicken! You place chicken breasts in the bottom of your Instant Pot first and shred them later after they’re fully cooked. It couldn’t be easier. Feel free to substitute with chicken thighs.
• Canned black beans: I am a big fan of canned beans. They’re a simple way to add fiber, texture, color, and of course flavor to any meal. 
• Frozen corn: don’t ever let anyone tell you that frozen vegetables aren’t as healthy as fresh vegetables. Frozen vegetables are a great way to access healthy veggies, especially when they’re not in season. I don’t recommend using fresh or canned corn for this as it might overcook in the Instant Pot. 
• Salsa: Another way to add vegetables to our meal! Pick your favorite mild, medium, or hot salsa to add to this shredded chicken bowl. I think salsa verde would be scrumptious!
• Taco seasoning: To get that taco flavor, I used a store-bought taco seasoning. However, you can go the extra mile by making your own – I actually have a recipe for Mild Taco Seasoning that would be perfect!

Step-by-Step Instructions

1. Prep your Instant Pot. Spray the bottom and sides of your IP cooker with cooking spray. 
2. Add chicken. Add 1 cup of water to the IP cooker. Add 1 lb chicken breasts to the pot and sprinkle 3 tablespoons of taco seasoning on top of the chicken. This is the amount you will find in a packet of taco seasoning.
3. Add the rest of the ingredients. Add a 15 oz can of drained and rinsed black beans, 1 cup of frozen corn, and 1½ cups of salsa. Do not use the full jar of salsa. Pour 1¼ cups of brown rice over the top of the rest of the ingredients. Finally, pour in the remaining 1½ cups of water. Press the rice down so it is submerged in the water.
4. Cook. Set the IP valve to sealing and cook on manual high pressure for 25 minutes. After 25 minutes, allow the pressure to naturally release for 15 minutes before turning it to quick release.
5. Shred chicken. Carefully remove the lid of your IP cooker. You can either remove the chicken to a plate or bowl to shred it or shred it directly in your Instant Pot.
6. Mix and enjoy. Mix everything together, serve, and top with your favorite taco toppings. Some of our favorites include green onions, cheddar cheese, and additional hot sauce.

Recipe Tips

Make this an Instant Pot fajita bowl by adding fresh or frozen diced onion and bell peppers to the pot, along with 3 tablespoons of my homemade Fajita Seasoning instead of taco seasoning.

Substitute white rice for brown rice by reducing the liquid to 2 cups and cooking on high pressure for just 10 minutes with a 10-minute natural release.

For additional flavor, you can substitute vegetable broth or chicken stock for water.

Use this as a filling for burritos with either corn or flour tortillas, as a dip for tortilla chips, or even over lettuce for a taco salad. The possibilities are endless!

Make Ahead, Storing, and Freezing

Make Ahead: These Instant Pot chicken burrito bowls or taco bowls are awesome for meal prep! Once made, leftovers will keep 4-5 days in the refrigerator. You can also prep your toppings in advance. 

Storing: Store leftovers in the refrigerator for 4-5 days. If you chopped cilantro to add to your chicken taco bowl, I recommend mixing in any leftover chopped cilantro with the taco bowl leftovers. I have found that chopped fresh cilantro tends to go bad quickly on its own.

Freezing: Shredded chicken taco bowl leftovers can also be frozen! Portion out servings in individual airtight containers and freeze. Taco bowls should keep in the freezer for up to 3 months.

Recipe FAQs

More Mexican-inspired Recipes

• Mexican Chicken Salad 
• Mexican Street Corn Casserole
• Baked Chicken Taquitos
• Walking Taco Casserole
• Baja Fish Tacos