Instant pot Chicken Taco Bowls
Instant pot Chicken Taco BowlsIt's chicken taco bowls, what else do you need to know?
paul
Ingredients
- 4-5 uncooked boneless, skinless breasts if large, cut in half
- 1-2 packets taco seasoning 1 for mild flavor, 2 for more flavor
- 1 15 oz can black beans, drained and rinsed
- 1 12 oz bag frozen corn
- 1 15.5 oz jar salsa
- 3 cups uncooked jasmine rice rinsed
- 3 cups water or chicken broth
- cheddar cheese
- cilantro optional
- sour cream optional
Instructions
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Add one cup of liquid (water or broth) to the bottom of the pot.
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Place chicken breasts in bottom of pressure cooker on top of the liquid. Sprinkle with taco seasoning. Top with beans and corn. Then, pour salsa over everything.
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Add rice, then remaining liquid (water or broth).
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Cook on manual high pressure for 12 minutes, then use quick release to release the pressure.
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Once the pressure has been fully released, remove lid carefully.
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Shred chicken. Serve immediately. Top with cheddar cheese, cilantro, and sour cream as desire
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