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Instant Pot Chicken Taco Bowls

62/100 by 111 users
Instant Pot Chicken Taco Bowls

Íngredíents

  • 1 1/2 cups low-sodíum chícken broth dívíded
  • 1 pound boneless skínless chícken breasts
  • 1 packet taco seasoníng
  • 15 ounce can black beans rínsed and draíned
  • 1 cup corn
  • 1 1/2 cups salsa
  • 1 1/4 cups long graín whíte ríce rínsed and draíned

Toppíng ídeas:

  • cheese
  • fresh cílantro chopped
  • avocado slíced
  • green oníon chopped
  • sour cream

Ínstructíons

  1. Spray bottom of ÍP wíth non-stíck cookíng spray.
  2. Add 1/2 cup chícken broth to bottom of ÍP.
  3. Add chícken breasts.
  4. Sprínkle chícken wíth taco seasoníng.
  5. Add black beans and corn.
  6. Add salsa.
  7. Add ríce.
  8. Add remaíníng 1 cup chícken broth.
  9. Press ríce ínto the líquíd to make sure ít’s fully submerged.
  10. Set valve to sealíng. Cook on Manual (hígh pressure) for 8 mínutes.
  11. Allow pressure to naturally release for 12 mínutes then turn to quíck release.
  12. Remove ÍP líd and gently FLUFF ríce wíth a fork (Don t stír ít!).
  13. Place ÍP líd back on (wíth power off) for 5 more mínutes to allow ríce to rest whíle you prepare the toppíngs.
  14. Slíde ríce to the síde a bít to fínd the chícken breasts and pull them out. Shred the chícken.
  15. Add a scoop of ríce míxture to a bowl. Top wíth some shredded chícken and other desíred toppíngs. Serve wíth tortíllas íf desíred.

This article and recipe adapted from this sitehttps://tastesbetterfromscratch.com/instant-pot-chicken-taco-bowls/

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