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.

Instant Pot Chicken Taco Bowls in a blue bowl topped with sour cream, cilantro, and avocado.

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!
Instant Pot Chicken Taco Bowls ingredients on a white background: black beans, salsa, taco seasoning, chicken, water, corn, and brown rice.

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.
Four images showing an instant pot with chicken, and rice, beans, and other ingredients for making Instant Pot Chicken Taco Bowls, with ingredients added progressively.

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.

A large spoon holding Instant Pot Chicken Taco  mixture on it.

Recipe FAQs

Can I use frozen chicken breasts?

Yes! Just add a couple of minutes to the manual high-pressure cook time.

What if I don’t like black beans?

You can substitute any kind of beans that you like in this recipe.

Can I make this in a slow cooker?

You can cook the chicken in a slow cooker, but not the rice. You will have to cook the rice separately and add it at the end. To make this in a slow cooker, add just ¼ cup of water to your slow cooker along with the chicken, taco seasoning, beans, corn, and salsa. Cook on low heat for 4-5 hours or high heat for 3-4 hours. Shred the chicken, then mix it with cooked rice. You might opt for chicken thighs in the slow cooker as they are less likely to get dry.

Are taco bowls healthy?

These taco bowls are full of protein, veggies, and carbohydrates to give you energy and keep you full.

Are taco bowls gluten-free?

Yes! All of the ingredients in these Instant Pot chicken taco bowls are gluten-free.

A blue bowl filled with shredded chicken taco bowls made in the instant pot.

More Mexican-inspired Recipes

A blue bowl filled with the best chicken taco bowls with brown rice, made in the instant pot.
Print Save Review
4.50 from 2 votes

Instant Pot Chicken Taco Bowls

This is an easy Instant Pot Chicken Taco Bowl recipe that requires you to just dump the ingredients and go! It's filling, healthy, and delicious!
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 8 servings


  • 2 1/2 cups water
  • 1 pound boneless skinless chicken breasts
  • 3 tablespoons taco seasoning
  • 15 oz black beans - rinsed and drained
  • 1 cup frozen corn
  • 1 1/2 cups salsa
  • 1 1/4 cups brown rice


  • shredded Mexican cheese blend
  • cilantro
  • avocado
  • sour cream/Plain Greek Yogurt



  • Spray bottom and sides of IP with nonstick cooking spray.
  • Add 1 cup of water to bottom of IP. Add the chicken breasts. Sprinkle chicken with taco seasoning. Add the black beans and corn, salsa, and lastly rice. 
  • Add the remaining 1 ½ cups of water to the IP. Press the rice into the water so that its fully submerged. 
  • Set IP valve to sealing. Cook on manual HIGH PRESSURE for 25 minutes. Allow the pressure to naturally release for 15 minutes, then turn to quick release. 
  • Carefully remove the lid. You can either shred the chicken directly in the instant pot, or you can transfer the chicken to a large bowl or plate and shred it there, then transfer it back to the instant pot. Mix everything well.
  • Portion into bowls then top with desired toppings. Enjoy!


You can cook the chicken in the slow cooker, but you will have to cook the rice separately and add it at the end. Add just 1/4 cup of water to your slow cooker along with the chicken, taco seasoning, black beans, corn, and salsa. Cook on low for 5-6 hours or high for 3-4 hours. 
If you use white rice instead of brown rice, reduce the water to just two cups and cook on high pressure for just 10 minutes, then natural release for 10 minutes before turning to quick release. 
Store leftovers in an airtight container in the fridge for 4-5 days.


Calories: 299kcal (15%)Carbohydrates: 49g (16%)Protein: 21g (42%)Fat: 3g (5%)Saturated Fat: 1g (5%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 36mg (12%)Sodium: 469mg (20%)Potassium: 725mg (21%)Fiber: 8g (32%)Sugar: 2g (2%)Vitamin A: 344IU (7%)Vitamin C: 5mg (6%)Calcium: 45mg (5%)Iron: 2mg (11%)
Course: Main Course
Cuisine: Mexican
Did you make this recipe?Please leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @saltandbaker on Tik Tok, Instagram, and Facebook so I can see what you’re making!