Instant Pot Shredded Chicken Taco Bowl With Cilantro Brown Rice And Quinoa 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 BOWLS

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.

INSTANT POT SHREDDED CHICKEN TACO BOWL WITH CILANTRO BROWN RICE AND QUINOA

Steps:

• 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 adjust the settings to the Meat Setting. 10 minutes should be the default. Leave it at 10 minutes.
• Allow the Instant Pot to release steam on its own without quick release.
• While the chicken cooks, cook the beans and tomatoes and chilis in a saucepan on medium-high heat for 3-4 minutes.
• Remove the chicken from the Instant Pot. Using a knife and fork, shred the chicken.
• Cook the brown rice and quinoa in the microwave for 90 seconds. Pour the quinoa and brown rice in a bowl. Toss with olive oil and cilantro.
• Serve the chicken over brown rice and quinoa. Add the beans, tomatoes, and sliced avocado.