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Yes, just all the ingredients into your Instant Pot and forget. After half an hour you can set the table and eat. So, are you ready to learn how to make Instant Pot chicken taco bowl? Let’s get started!
What You Need For This Recipe
To make pressure cooker chicken taco bowls you need a limited number of ingredients. Put them on your grocery shopping list and have them ready when you start:
- Chicken breasts – you can use chicken breast or substitute for chicken thighs
- Chicken broth – cook the chicken in broth
- Seasoning – you can use taco seasoning
- Kidney beans – they add texture and flavor
- Corn – you can use canned sweet corn or frozen
- Salsa – use roasted tomato salsa
- Basmati rice – this rice is aromatic, absorbs a lot of liquid and cooks dry
Note that the full ingredients list, including measurements, can be found in the recipe card below.
How To Make Instant Pot Chicken Taco Bowls
- To make this recipe start by pouring the chicken broth into the Instant Pot and adding chicken breasts. Sprinkle taco seasoning on the chicken breast.
- Chop the onions and bell peppers and put them in the Instant Pot with the corn and kidney beans. Pour a cup of roasted tomato salsa on top of the ingredients.
- Rinse the rice and drain it before adding the rice on top. Now add the remaining cup of chicken broth and cover the rice with salsa and stock.
- Close the lid of the Instant Pot and secure it. Turn the valve to the sealing position and cook on Manual or Pressure Cook (high pressure) for 8 minutes.
- When the cooking time is done let the pot naturally release for 12 minutes. Then quick-release the remaining pressure.
- Then remove the lid and fluff the rice with a fork so it will not stick together. As a lot of steam is captured in the rice put the lid back on without power and let it rest for another 5-10 minutes so the rice.
- Take a fork, get the chicken breasts out, and shred the chicken using the two forks. Scoop the rice into a bowl and add sliced avocado, shredded cheese, sliced onion, or tortilla chips.
- You can serve it with some warm flour tortillas.
Instant Pot Chicken Taco Bowl Recipe
The electric pressure cooker is the invention of the century. If you learn how to cook with it you will make life so much easier. There are so many great set-and-forget recipes when it comes to the Instant Pot.
Just take a look at our other website Fast Food Bistro where recipes that can be made fast are what matters most. This recipe today is also a great fast recipe.
Can You Use Frozen Chicken Breasts?
Yes, you can make chicken taco bowls with frozen chicken breasts. Just follow the recipe and instructions. Cook the recipe on high and Pressure Cook or Manual for 10 minutes and natural release for 15 minutes.
Taco Bowl Toppings
There are a lot of toppings that you can put on your taco bowls. You can add:
- Sour cream
- Roasted tomato salsa
- Guacamole
- Sliced avocado
- Sun-dried tomatoes
- Shredded cheese
- Refried beans
Can You Make Chicken Taco Bowls Ahead?
Yes, you can make Instant Pot chicken taco bowls ahead of time. A great recipe to make in a big batch and store for future meals. Do not add the toppings to your bowl when you want to store them.
Add them when you are ready to serve.
How To Store Chicken Taco Bowls?
You can store taco bowls in a variety of ways. No matter how you want to store your chicken taco bowl always good the cooked ingredients completely before storing.
- Refrigerator – you can store a chicken taco bowl in the fridge. Put all of the cooked ingredients in an airtight food container and store it in the fridge for up to 3 days
- Freezer – you can also keep the taco bowls in the freezer. Put it in an airtight food container or Ziploc bag and store up to 2 months
How To Reheat Chicken Taco Bowls?
When you reheat your chicken taco bowls you have several options:
- Skillet – because you have to heat rice through, my favorite way to reheat a chicken taco bowl is in a cast-iron skillet. You can see and feel if the rice is warmth all the way through
- Air Fryer – another way to easily warm your taco bowl is to use the Air Fryer. Preheat the Air Fryer to 360℉/180℃ for 3 minutes. Put the taco bowl in an Air Fryer pan and into the air fryer. Cook the taco bowl for 15 minutes stirring every 5 minutes
- Instant Pot – you can even reheat your chicken taco bowl in the Instant Pot. Use the pot-in-pot method. Add water into the bowl and add a trivet. Put the rice in a glass bowl and put it on top of the trivet. Close the Instant Pot choose Pressure Cook or Manual and cook on high for 5 minutes and quick-release
More Bowl Recipes
If you like bowl recipes you have to give these recipes a try:
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Instant Pot Chicken Taco Bowl
This Mexican taco recipe is for you. An all-in-one recipe the Instant Pot chicken taco bowl on the table in less than 30 minutes.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1½ cups low-sodium chicken broth
- 1½ cups tomato roasted salsa
- 1 cup kidney beans
- 1 cup basmati rice
- ½ cup of corn
- 1 tablespoon taco seasoning
Instructions
- Pour ½ cup chicken broth into the Instant Pot. Add the chicken breasts and sprinkle chicken with taco seasoning
- Then add the chopped onions and bell peppers, corn, kidney beans
- Pour a cup of roasted tomato salsa on top of the ingredients
- Rinse the rice and drain before adding the rice on top
- Add remaining 1 cup chicken broth
- Cover the rice with the salsa and stock
- Close the lid and secure it. Set valve to the sealing position and cook on Manual or Pressure Cook (high pressure) for 8 minutes
- When cooking time is done let the pot naturally release for 12 minutes. Then quick release the remaining pressure
- Remove the lid and fluff the rice with a fork. Do not stir the rice as it will stick together
- To release excess steam put the lid back with the Instant Pot switched off for another 5 minutes
- Take the chicken breasts out and shred using two forks
- Scoop the rice into a bowl and top with avocado, sour cream, shredded cheese, or tortilla chips
- Serve immediately
Nutrition facts
Calories: 348; Fat: 5g; Carbs: 30g; Protein: 43g;
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