Name: Instant Pot Chicken Taco Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb boneless (skinless chicken breasts); 1 cup uncooked brown rice (rinsed); 1 cup chicken broth (low sodium); 1 cup black beans (drained and rinsed); 1 cup canned diced tomatoes (with juice); 1 cup corn kernels (fresh, canned, or frozen); 1 packet taco seasoning (or homemade—see tips); ½ tsp salt (optional); ¼ tsp black pepper

A quick and hearty recipe featuring tender chicken, brown rice, beans, and all your favorite taco toppings—all made in one pot!

Servings: 4

Darlin’, if you’ve got a hankering for a hearty, easy dinner, these Instant Pot Chicken Taco Bowls are about to make your day. Packed with tender chicken, fluffy rice, and bold taco flavors, this one-pot meal is perfect for busy weeknights or meal prep. Customize it with your favorite toppings, and you’ve got a dish that’s as fun to eat as it is delicious. Let’s fire up that Instant Pot and bring a little fiesta to your kitchen!

Ingredients

1 lb boneless, skinless chicken breasts
1 cup uncooked brown rice (rinsed)
1 cup chicken broth (low sodium)
1 cup black beans (drained and rinsed)
1 cup canned diced tomatoes (with juice)
1 cup corn kernels (fresh, canned, or frozen)
1 packet taco seasoning (or homemade—see tips)
½ tsp salt (optional)
¼ tsp black pepper

Optional Toppings

Shredded cheese
Diced avocado
Sour cream or Greek yogurt
Chopped cilantro
Salsa or pico de gallo
Lime wedges

Supplies Needed

Instant Pot or pressure cooker
Measuring cups
Mixing spoon

Instructions

Layer the Ingredients

Add the chicken breasts to the Instant Pot. Sprinkle with taco seasoning, salt, and pepper. Add the brown rice, chicken broth, black beans, tomatoes, and corn on top. Do not stir.

Cook Under Pressure

Secure the lid and set the Instant Pot to Manual/Pressure Cook on high for 20 minutes. Allow a 10-minute natural release, then carefully release any remaining pressure.

Shred the Chicken

Remove the chicken breasts from the pot and shred with two forks. Return the shredded chicken to the pot and mix well with the rice and beans.

Serve

Scoop the chicken mixture into bowls and top with your favorite taco toppings. Serve warm with lime wedges for a zesty finish.

Storage Tips

Refrigerator

Store leftovers in an airtight container for up to 3 days.

Freezer

Portion out the chicken and rice mixture into freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Recipe Tips & Tricks

Use jasmine or white rice for a faster cook time (adjust to 10 minutes under pressure).
Add diced jalapeños or green chilies for extra heat.
Double the recipe to feed a crowd or for meal prep.

Variations

Chicken Burrito Bowls

Layer the chicken mixture over lettuce and top with salsa, guacamole, and cheese for a burrito bowl-style salad.

Quinoa Taco Bowls

Swap the rice for quinoa for a protein-packed alternative.

Vegetarian Option

Skip the chicken and double the beans and corn for a hearty vegetarian version.

FAQ

Can I use frozen chicken?
Yes, increase the cooking time to 25 minutes under pressure.

What if I don’t have an Instant Pot?
Cook the chicken and rice separately on the stovetop, then combine with the beans, corn, and seasoning.

Can I use white rice instead of brown rice?
Absolutely! Reduce the cooking time to 10 minutes under pressure.

Sugar, these Instant Pot Chicken Taco Bowls are the kind of meal that’ll have everyone asking for seconds. They’re hearty, quick to make, and perfect for customizing with your favorite toppings. Whether you’re meal-prepping for the week or throwing together dinner in a hurry, this dish is always a winner. Let’s get that Instant Pot humming, darlin’, and make some magic!

Sweetheart, this post might have a few affiliate links tucked in. That just means if you click and buy, Mama Bear gets a little commission—just enough to keep the pantry stocked with taco seasoning and avocados. Thank you kindly for your support!