Instant Pot Chicken Taco Bowls
A quick, one-pot dinner with chicken, rice, beans, and taco toppings. Perfect for busy weeknights or meal prep!
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
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.