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Instant Pot Shredded Chicken Bowl Recipe

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This recipe for Instant Pot Shredded Chicken Bowl, by , is from For the Love of Food, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nikki Pearce


3 boneless, skinless chicken breasts
1 1/4 cups of chicken broth
1 pack of taco seasoning
1 can of sweet corn, drained
1 can of black beans, rinsed and drained
1 can of Rotel
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1 medium onion, sliced

In the Instant Pot, pour just enough chicken broth to cover the bottom of the pot.

Then place the chicken breasts along the bottom of the pot.

Sprinkle the taco seasoning evenly over the chicken.

Pour the corn, black beans, and Rotel into the pot. Try to pour them in different sections of the pot, so everything doesn't pile up in one place.

Add both the green and red bell peppers, and the onion. Again, spreading them evenly along the top, so they don't pile up too much.

Using your Instant Pot's instructions, pressure cook for 8 minutes. Once it's done cooking, allow it to slowly depressurize for 10 minutes. Then release the sealing valve to vent any remaining pressure.

Remove the lid. Using 2 forks pull the chicken meat apart so it becomes thin enough for a good taco consistency.

Stir well to incorporate all the ingredients and place the lid back on. Do not turn the Instant Pot on, but let it sit with the lid sealed for at least 5 minutes. This will finish cooking any rice that may have been sitting on the top and not cooked all the way through.

Enjoy in a bowl by itself, in a soft tortilla, or with tortilla chips. And don't forget your favorite toppings!




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