Instant pot Chicken Taco Bowl

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 260.1
  • Total Fat: 2.1 g
  • Cholesterol: 21.7 mg
  • Sodium: 542.3 mg
  • Total Carbs: 46.4 g
  • Dietary Fiber: 3.6 g
  • Protein: 14.9 g

View full nutritional breakdown of Instant pot Chicken Taco Bowl calories by ingredient
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Easy to prepare and store for ready to go neals. Easy to prepare and store for ready to go neals.
Number of Servings: 6


    1.5 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
    8.0 oz Tyson boneless, skinless chicken breast
    2.0 tsp Lawry's Taco Seasoning
    0.75 cup Bush's, Black Beans
    1.0 cup Yellow Sweet Corn, Canned
    1.5 cup Salsa
    1.25 cup Rice, white, long-grain, regular, raw, enriched


1. Spray bottom of IP with non-stick cooking spray 2. Add 0.5c chicken broth to bottom of instant pot 3. Add chicken breasts 4. Sprinkle with taco seasoning 5. Add black beans and corn 6. Add salsa 7. Add rice 8. Add remaining 1c of broth (make sure to completely cover rice) 9. Set valve to sealing. Cook on manual for 8 minutes. 10. Allow pressure to naturally release for 12 minutes, then turn to quick release. 11. Remove lid and gently fluff rice with a fork. 12. Place lid back on IP for 5 minutes while you prepare toppings and allow rice to rest. 13. Slide rice to side and remove chicken breasts. 14. Shred chicken and return to IP.

Serving Size: Serves 6

Number of Servings: 6.0

Recipe submitted by SparkPeople user SHELBERS17.

TAGS:  Poultry |

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Member Ratings For This Recipe

  • Incredible!
    I make this recipe often. However, I use brown rice instead of white rice. My husband loves this and doesn't mind having it several days in a row. :) - 7/6/18

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