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A blue bowl filled with the best chicken taco bowls with brown rice, made in the instant pot.
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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!
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 299kcal
Author Whitney Wright

Equipment

Ingredients

  • 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

Toppings

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

Instructions

  • 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!

Notes

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.

Nutrition

Calories: 299kcal | Carbohydrates: 49g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 469mg | Potassium: 725mg | Fiber: 8g | Sugar: 2g | Vitamin A: 344IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg