Instant Pot Chicken Taco Bowls
If you’re on the hunt for a quick, flavorful, and satisfying meal, look no further than these Instant Pot Chicken Taco Bowls! With tender chicken, zesty spices, and a rainbow of toppings, this dish is perfect for busy weeknights or laid-back weekends. The Instant Pot makes cooking not only easier but also quicker, allowing you to enjoy a delicious meal in no time at all. So, let’s dive into the world of savory chicken tacos with all the fixings, packed into a bowl that’s sure to please the whole family!
The Upside of Instant Pot Chicken Taco Bowls
There’s something magical about the Instant Pot that transforms simple ingredients into a wholesome and hearty meal. Here are just a few reasons why these Instant Pot Chicken Taco Bowls are a must-try:
– **Quick Cooking**: The pressure cooking method saves time, especially when cooking rice and chicken together.
– **Flavorful**: Infusing the chicken with taco seasoning, chicken broth, and salsa results in a deeply satisfying flavor.
– **Customizable**: You can easily adjust toppings and ingredients to suit your family’s preferences or dietary needs.
– **One-Pot Meal**: Minimal cleanup is required, making these bowls perfect for busy nights.
The Essentials
To create your Instant Pot Chicken Taco Bowls, gather the following ingredients:
- 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 (fresh, frozen, or canned)
- 1 1/2 cups salsa
- 1 1/4 cups long grain white rice, rinsed and drained
- Cheese (cheddar or Mexican blend, shredded)
- Fresh cilantro, chopped
- Avocado, sliced
- Green onion, chopped
- Sour cream
These ingredients are not only accessible but also come together to create a deliciously comforting dish.
Gear Checklist
Before you start cooking, make sure you have the following tools handy:
- Instant Pot – The star of the show for quick cooking.
- Measuring cups and spoons – For precise ingredient measurements.
- Cutting board and knife – For chopping vegetables and prepping ingredients.
- Wooden spoon or spatula – For stirring and mixing.
- Serving bowls – To present your beautiful taco bowls.
With these essentials in place, you are ready to embark on your culinary adventure.
Step-by-Step: Instant Pot Chicken Taco Bowls
Step 1: Prepare the Chicken
Begin by adding 1 cup of the low-sodium chicken broth to the Instant Pot. Place the boneless skinless chicken breasts in the pot and sprinkle the taco seasoning evenly over the top.
Step 2: Add the Salsa
Pour the salsa over the chicken, ensuring it’s well coated. This will add moisture and flavor as the chicken cooks.
Step 3: Add Rice and Beans
Next, add the rinsed and drained long grain white rice, followed by the black beans and corn. Pour the remaining 1/2 cup of chicken broth over everything to ensure the rice cooks properly.
Step 4: Pressure Cook
Close the lid of the Instant Pot and set it to pressure cook on high for 10 minutes. Once the cooking time is up, let the pressure release naturally for about 10 minutes before doing a quick release for any remaining pressure.
Step 5: Shred the Chicken
Open the lid and use two forks to shred the chicken right in the pot. Mix everything together until well combined.
Step 6: Serve and Top
Scoop the chicken and rice mixture into serving bowls. Top with your choice of shredded cheese, fresh cilantro, sliced avocado, chopped green onion, and a dollop of sour cream.
Make It Diet-Friendly
If you’re looking to tailor these Instant Pot Chicken Taco Bowls to fit specific dietary needs, consider the following options:
- Low-carb: Substitute rice with cauliflower rice for a lighter option.
- Vegetarian: Omit the chicken and use extra beans, lentils, or sautéed vegetables instead.
- Dairy-free: Skip the cheese and sour cream; use avocado or a dairy-free yogurt alternative.
- Gluten-free: Ensure your taco seasoning is gluten-free or make your own using spices.
These alternatives allow everyone to enjoy a delicious meal tailored to their dietary preferences.
Cook’s Notes
- For a spicier kick, consider using a hot salsa or adding diced jalapeños.
- Feel free to swap out the black beans for pinto beans or kidney beans, based on your preference.
- This recipe can easily be doubled for larger gatherings; just ensure your Instant Pot has sufficient capacity.
- Using frozen corn is perfectly acceptable and will save you some prep time.
Storing Tips & Timelines
To keep your Instant Pot Chicken Taco Bowls fresh and delicious, follow these storage tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If you want to freeze the leftovers, allow them to cool completely, then transfer to a freezer-safe container for up to 3 months.
- When reheating, add a splash of chicken broth to keep the mixture moist.
- For optimal flavor, consume within the first few days after cooking.
Reader Questions
Can I use frozen chicken breasts in this recipe?
Yes! You can use frozen chicken breasts, but you will need to increase the cooking time to about 15-20 minutes. Just make sure the chicken is fully cooked and reaches an internal temperature of 165°F.
What can I substitute for chicken broth?
If you don’t have chicken broth on hand, vegetable broth or water can be used as a substitute. However, using broth will enhance the flavor of the dish.
Can I make this recipe in advance?
Absolutely! You can prepare the ingredients ahead of time and store them separately in the refrigerator. When you’re ready to cook, simply combine everything in the Instant Pot.
What toppings do you recommend for these bowls?
Some great toppings include shredded cheese, fresh cilantro, avocado, diced tomatoes, jalapeños, sour cream, and lime wedges. Feel free to get creative with your favorite toppings!
That’s a Wrap
These Instant Pot Chicken Taco Bowls are a delightful combination of flavors and textures that make for a satisfying meal any day of the week. The ease of preparation and cooking in the Instant Pot means you spend less time in the kitchen and more time enjoying a delicious dinner with your loved ones. Plus, with the option to customize your bowls to suit your taste, there’s something for everyone to enjoy. So grab your Instant Pot, gather your ingredients, and get ready for a meal that’s sure to become a family favorite!
Instant Pot Chicken Taco Bowls
Ingredients
Equipment
Method
- Begin by adding 1 cup of the low-sodium chicken broth to the Instant Pot. Place the boneless skinless chicken breasts in the pot and sprinkle the taco seasoning evenly over the top.
- Pour the salsa over the chicken, ensuring it’s well coated. This will add moisture and flavor as the chicken cooks.
- Next, add the rinsed and drained long grain white rice, followed by the black beans and corn. Pour the remaining 1/2 cup of chicken broth over everything to ensure the rice cooks properly.
- Close the lid of the Instant Pot and set it to pressure cook on high for 10 minutes. Once the cooking time is up, let the pressure release naturally for about 10 minutes before doing a quick release for any remaining pressure.
- Open the lid and use two forks to shred the chicken right in the pot. Mix everything together until well combined.
- Scoop the chicken and rice mixture into serving bowls. Top with your choice of shredded cheese, fresh cilantro, sliced avocado, chopped green onion, and a dollop of sour cream.
Notes
- For a spicier kick, consider using a hot salsa or adding diced jalapeños.
- Feel free to swap out the black beans for pinto beans or kidney beans, based on your preference.
- This recipe can easily be doubled for larger gatherings; just ensure your Instant Pot has sufficient capacity.
- Using frozen corn is perfectly acceptable and will save you some prep time.
