Instant Pot Chicken Taco Bowls

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    Easy instant pot chicken taco bowls that take just 5 minutes of prep. A family favorite meal idea that’s perfect for busy weeknights. Just simply dump and go! 

    If there’s one meal that I know my whole family will always eat, it’s a taco or burrito bowl. They’re loaded with all of our favorites and are super easy to customize. My kids and husband love them!

    chicken taco bowl in white bowl

    Dump and go Instant pot meals are my all time favorite for busy weeknights. These chicken taco bowls AKA burrito bowls will literally take you five minutes to toss in the pot and then it will be done in no time.

    These are a family favorite and it’s a meal I know my whole family will eat which is always a win in my book. They are very similar to my slow cooker chicken taco bowls, just a little easier. Everything is cooked (even the rice) in the instant pot. So easy and delicious!

    taco bowl ingredients in instant pot

    Can I use frozen chicken breasts?

    Yes definitely! I do this all the time. All you need to do is cook the frozen chicken for 10-12 minutes instead of 8. If the breasts are pretty thick, set it for 12. I also like to rinse the chicken off and pat dry so that the seasonings will stick better.

    How to make taco bowls in the instant pot

    ASSEMBLE. Layer ingredients in the instant pot in the following order: half of the chicken broth, chicken (with salt and chili powder rubbed on), salsa, black beans and corn, rice and remaining chicken broth. Then press down so the rice is covered.

    COOK. Set to high pressure and cook for 8 minutes (or 10-12 for frozen/thicker breasts). Let natural release for 12 minutes, then do a quick release.

    SHRED & FLUFF. Remove the lid and let sit for a few minutes. Fluff the rice lightly with a fork and shred the chicken.

    SERVE. Add mixture to bowls and serve with favorite toppings of choice. Enjoy!

    making taco bowls in instant pot

    Topping ideas

    The best part about taco bowls is you can load them up with your favorite toppings. Here are some of my favorites, but we usually just pull out whatever we have on hand.

    Perfect for meal prep

    Another great thing about these instant pot taco bowls is that they make a wonderful meal prep option. I especially love to make them when meal prepping because there are hardly any dishes since everything is made in one pot.

    To meal prep:

    1. Place 4-6 meal prep containers in a line on the counter.
    2. Pour rice mixture in the bottom of each container.
    3. Then add chicken mixture on top.
    4. Cover with lid and store in fridge until ready to enjoy.

    TIP: I like to prep my toppings ahead of time, too. I’ll add toppings like guac, shredded cheese, pico, salsa and sour cream into small plastic condiment cups so that they’re ready to go. Then I’ll store chopped lettuce or spinach in a small zip top bag. So easy!

    taco bowl in a white bowl with toppings loaded on

    Repurpose your leftovers

    If you have leftovers, there are so many ways to repurpose them! Below are a few delicious ideas:

    More easy instant pot meals:

    taco bowl with toppings

    Instant Pot Chicken Taco Bowl Recipe

    Course: Main Course
    Cuisine: Mexican
    Keyword: instant pot chicken taco bowls
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 291
    Author: Jamielyn Nye
    Easy instant pot chicken taco bowls that take just 5 minutes of prep. A family favorite meal idea that's perfect for busy weeknights. Just simply dump and go! 

    Ingredients

    • 1 cup chicken broth
    • 1 1/2 pounds chicken breast , I used 3 medium chicken breasts
    • 1 teaspoon chili powder , more to taste
    • 1/2 teaspoon kosher salt , more to taste
    • 1 cup fresh salsa
    • 15 ounce can black beans , drained and rinsed
    • 1 cup roasted corn , I love the Trader Joes frozen roasted corn
    • 1/2 cup rice
    • lime juice , juice from 1/2 a lime

    Optional toppings: sliced avocado, salsa, sour cream, shredded cheese, chopped cilantro, tortilla chips

      Instructions

      • Layer ingredients (in this order) in your instant pot. First, place half of the chicken broth in the bottom of the pan. Then add the chicken and rub the salt and chili powder on top. Next pour the salsa evenly on top. Then add the black beans and corn. Last add the rice. Then evenly drizzle the remaining chicken broth over the top. Lightly press down so the rice is immersed.
      • Cook on high pressure for 8 minutes (10-12 minutes if the breasts are frozen depending on how thick they are). It will take about 10-15 minutes for the instant pot to reach pressure. Once it's done cooking, allow to natural release for 12 minutes. Then do a quick release.
      • Allow to sit a couple minutes with the lid off and then lightly fluff the rice with a fork. Remove chicken to shred.
      • Serve in bowls. Add favorite toppings like cheese, sliced avocado and sour cream and serve with tortilla chips.

      Notes

      To meal prep: Add rice mixture to the bottom of 4-6 meal prep containers, then add chicken mixture on top. Cover with lid and place in the fridge until ready to enjoy. You can even prepare your desired toppings ahead of time too.
      The leftovers taste great rolled up in a tortilla to make a burrito. 

      Nutrition

      Calories: 291kcal | Carbohydrates: 33g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1089mg | Potassium: 881mg | Fiber: 7g | Sugar: 3g | Vitamin A: 408IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 2mg
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