Instant Pot Chicken Taco Bowls
Ingredients
The main ingredients
-
1 ½
cups
Low Sodium Chicken Broth
-
2-3
pieces
Chicken Breasts (boneless/skinless)
-
1
packet
Taco Seasoning (1.25 oz) or 2 ½ Tbsp homemade
-
1
can
Black Beans (15 oz, drained & rinsed)
-
1 ½
cups
Corn Kernels (frozen, fresh, or 1 can drained)
-
16
oz
Salsa (not too thick)
-
1
can
Diced Green Chiles (4 oz, mild or hot)
-
1 ½
cups
Long Grain White Rice (rinsed very well)
-
1
cup
Shredded Cheddar Cheese (or Mexican blend)
Garnishes
-
1
piece
Lime (cut in wedges)
-
to taste
Sour Cream (or Greek yogurt)
-
to taste
Cilantro
-
to taste
Red Onion
-
to taste
Diced Tomato
-
to taste
Avocado
-
to taste
Hot Sauce
Instructions
- Pour ½ cup of chicken broth into the pot and place chicken breasts in a single layer.
- Sprinkle taco seasoning over the chicken.
- Add black beans in a layer.
- Add corn in a layer.
- Spread salsa evenly over in a layer.
- Add diced chiles.
- Sprinkle rice in an even layer.
- Pour the remaining 1 cup of broth over the rice and gently press down to submerge it.
- Seal the lid and set the steam release knob to Sealing. Select Pressure Cook for 10 minutes.
- After cooking, perform a Quick Release of the steam.
- Remove chicken breasts and fluff the rice.
- Shred the chicken with forks and return it to the pot, stirring well.
- Serve topped with cheddar cheese and garnishes of your choice.
Nutrition Facts (estimated)
Servings
6
Calories
400
Total fat
10g
Total carbohydrates
50g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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