Instant Pot Chicken Taco Bowl Recipes

INSTANT POT® CHICKEN TACO BOWL

Steps:

• Spray the inside of a multi-functional pressure cooker (such as Instant Pot®) with cooking spray. Pour in 1/2 the chicken broth. Add chicken breasts; sprinkle with taco seasoning. Add beans, corn, salsa, and rice.
• Pour remaining broth into the pot, making sure rice is submerged. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes.
• Carefully pull out chicken breasts; let rest on a cutting board. Fluff rice lightly to keep it from clumping together and cover with lid for 5 minutes more. Shred chicken with 2 forks in the meantime.
• Serve rice in bowls topped with shredded chicken.

INSTANT POT CHICKEN TACO BOWL

Steps:

• Place both chicken breasts into the inner pot of your IP and pour in a cup of water.
• Cover and lock the IP and set it on high manual pressure for 10 minutes.
• Once the time is up, allow for a 10 minute NPR.
• Release the pressure and place cooked chicken breasts in a bowl.
• Using two forks, pull the chicken breasts into shreds.
• Sprinkle 1 tbsp chicken taco seasoning into the bowl of pulled chicken. Mix and set aside.
• Pour out the water from the inner pot and make sure it is clean.
• Pour rice and chicken stock into the inner pot.
• Rinse and drain both beans and pour on top of the rice.
• Add crushed tomatoes and the remaining taco seasoning.
• Cover and lock IP and set on manual pressure high for 9 minutes.
• Once the time is up, allow for an 11 minute NPR.
• Remove the lid of the IP and stir in corn and chicken.
• Serve in individual bowls and top with the listed toppings of your choice.

INSTANT POT® TACO BOWLS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil. Add beef and cook until browned, about 3 minutes per side. Add onion, taco seasoning, 1/4 cup water, and garlic salt. Stir to combine.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, bring 2 1/2 cups water to a boil in a large saucepan. Add rice and stir for 1 minute. Cover saucepan tightly. Reduce heat to a simmer and cook until rice is tender, 20 to 25 minutes. Remove from heat and let cool completely.
• Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes. Let cool completely.
• Divide beef and rice among 6 reusable containers. Top with equal amounts of black beans, corn, and Cheddar cheese. Cover and refrigerate.

INSTANT POT® CHICKEN TACOS

Steps:

• Combine chicken broth, picante sauce, green chiles, and lime juice in a multi-functional pressure cooker (such as Instant Pot®). Add chicken and sprinkle taco seasoning mix over the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the keep warm setting. Transfer chicken to a cutting board and let cool for 10 minutes.
• Shred chicken and return back to the pot for 3 minutes or until heated through.