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Chicken Taco Bowls Recipe

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This recipe for Chicken Taco Bowls, by , is from Instant Pot Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Wendy Messaline

Category:
Category:

Ingredients:  
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 (low sodium)
1 cup corn
1 1/2 cups salsa
1 1/4 cups long grain white rice , rinsed and drained

Topping ideas:
cheese
fresh cilantro , chopped
avocado sliced
green onion , chopped
sour cream

Directions:
Directions:
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 itís 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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
5 min
Personal Notes:
Personal Notes:
299 calories per serving
Recipe made for 6 qt. Instant Pot. 8 qt may require more liquid.

 

 

 

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