Instant Pot Chicken Taco Bowls


  • 4-5 uncooked boneless, skinless chicken breasts
  • 1 packet taco seasoning
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (12 oz) bag frozen corn
  • 1 (15.5 oz) jar salsa
  • 3 cups uncooked jasmine rice, rinsed
  • 3 cups water or chicken broth
  • cheddar cheese
  • sour cream (optional)


  1. Place chicken breasts in bottom of pressure cooker. Sprinkle with taco seasoning. Top with beans and corn. Then, pour salsa over everything.
  2. Add rice, then liquid (water or broth).
  3. Cook on manual high pressure for 12 minutes, then use quick release to release the pressure.
  4. Once the pressure has been fully released, remove lid carefully.
  5. Shred chicken. Serve immediately. Top with cheddar cheese and sour cream as desired.

Recipe from the kitchen of WonderMomWannabe


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