Instant Pot Black Bean Corn Salsa Chicken Recipes

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INSTANT POT CHICKEN TACO BOWLS



Instant Pot Chicken Taco Bowls image

This all in one dinner has quickly become a family favorite! Instant Pot Chicken Taco Bowls all cooked together in one pot with rice, black beans, corn, salsa chicken and seasonings.

Provided by Lauren Allen

Categories     Main Course

Time 25m

Number Of Ingredients 12

1 1/2 cups low-sodium chicken broth (, divided)
1 pound boneless skinless chicken breasts
1 packet taco seasoning
15 ounce can black beans (, rinsed and drained)
1 cup corn
1 1/2 cups salsa
1 1/4 cups long grain white rice (, rinsed and drained)
cheese
fresh cilantro (, chopped)
avocado (sliced)
green onion (, chopped)
sour cream

Steps:

  • Spray bottom of IP with non-stick cooking spray.
  • Add 1/2 cup chicken broth to bottom of IP.
  • Add chicken breasts.
  • Sprinkle chicken with taco seasoning.
  • Add black beans and corn.
  • Add salsa.
  • Add rice.
  • Add remaining 1 cup chicken broth.
  • Press rice into the liquid to make sure it's fully submerged.
  • Set valve to sealing. Cook on Manual (high pressure) for 8 minutes.
  • Allow pressure to naturally release for 12 minutes, then turn to quick release.
  • Remove IP lid and gently FLUFF rice with a fork (Don't stir it!).
  • Place IP lid back on (with power off) for 5 more minutes to allow rice to rest while you prepare the toppings.
  • Slide rice to the side a bit to find the chicken breasts and pull them out. Shred the chicken.
  • Add a scoop of rice mixture to a bowl. Top with some shredded chicken, and other desired toppings. Serve with tortillas, if desired.

Nutrition Facts : Calories 299 kcal, Carbohydrate 52 g, Protein 17 g, Fat 2 g, Cholesterol 24 mg, Sodium 804 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving

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