Instant Pot Shredded Chicken Taco Bowl
Ingredients
The chicken and broth
-
16
oz
skinless chicken breasts
-
½
cup
low-sodium chicken broth
-
½
cup
salsa
-
1
container
diced tomatoes and green chilies
The grains
-
1½
packages
Seeds of Change Quinoa and Brown Rice
The toppings
-
1
medium
avocado, sliced
-
1
container
low-sodium black beans
-
1
tbsp
olive oil
-
1
cup
cilantro, chopped
-
to taste
Trader Joe’s Taco Seasoning
-
to taste
McCormick’s Grill Mates Montreal Chicken Seasoning
-
to taste
salt
-
to taste
pepper
Instructions
- Season the chicken breasts with the seasonings.
- Add the chicken breasts, salsa, and chicken broth to the Instant Pot.
- Put the lid on the pot and set to the Meat Setting for 10 minutes.
- Allow the Instant Pot to release steam naturally.
- While the chicken cooks, heat the beans and diced tomatoes in a saucepan.
- Remove the chicken from the Instant Pot and shred it.
- Cook the quinoa and brown rice in the microwave for 90 seconds.
- Toss the quinoa and brown rice with olive oil and cilantro.
- Serve the shredded chicken over the quinoa and brown rice, adding beans, tomatoes, and sliced avocado.
Nutrition Facts (estimated)
Servings
4
Calories
504
Total fat
19g
Total carbohydrates
41g
Total protein
41g
Sodium
0mg
Cholesterol
0mg
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