Craving a quick, mouthwatering meal that combines the zesty flavors of Mexican cuisine with the convenience of one-pot cooking? Look no further than these incredible Instant Pot Chicken Taco Bowls! In just 25 minutes, you'll transform simple ingredients into a restaurant-worthy feast that will have your family begging for seconds. Imagine tender, seasoned chicken, perfectly cooked rice, and a medley of beans and corn, all topped with creamy avocado and melted cheese - this is not just a meal, it's a culinary adventure waiting to happen!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb chicken breasts, diced
- 1 cup rice
- 1 can black beans, drained
- 1 cup corn
- 1 packet taco seasoning
- 1 cup chicken broth
- Toppings: avocado, salsa, cheese
Instructions
- Begin by preparing all your ingredients. Dice the chicken breasts into bite-sized pieces, and set aside. Rinse the rice under cold water until the water runs clear to remove excess starch.
- Turn on your Instant Pot and select the 'Sauté' function. Allow it to heat up for a few minutes. Once hot, add a splash of oil (optional) and then add the diced chicken. Sauté the chicken for about 3-4 minutes, stirring occasionally, until it is lightly browned on all sides.
- Add the taco seasoning to the chicken in the Instant Pot, stirring well to coat the chicken evenly with the spices. This will enhance the flavor of the chicken.
- Next, add the rinsed rice, drained black beans, corn, and chicken broth to the Instant Pot. Stir gently to combine all the ingredients, ensuring that the rice is submerged in the liquid.
- Secure the lid on the Instant Pot, making sure the steam release valve is set to 'Sealing'. Select the 'Manual' or 'Pressure Cook' function and set the timer for 10 minutes.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 5 minutes. After that, carefully switch the steam release valve to 'Venting' to release any remaining pressure.
- Once the pressure has fully released, carefully remove the lid. Fluff the rice and chicken mixture with a fork, combining all the ingredients well.
- To serve, divide the chicken taco bowl mixture into four bowls. Top each bowl with your choice of avocado slices, salsa, and cheese. Feel free to add any additional toppings you enjoy, such as sour cream or chopped cilantro.
- Enjoy your delicious Instant Pot Chicken Taco Bowls!
Tips
- Always rinse your rice thoroughly to remove excess starch, ensuring fluffy, separate grains.
- For extra flavor, consider using homemade taco seasoning instead of a packet.
- Don't skip the natural pressure release - it helps the rice absorb remaining moisture and become perfectly tender.
- Customize your toppings! Try adding fresh cilantro, jalapeños, or a squeeze of lime for extra zing.
- If you prefer a spicier dish, choose a hot taco seasoning or add a dash of cayenne pepper.
- Meal prep tip: These bowls store beautifully in the refrigerator for 3-4 days, making them perfect for quick lunches.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 35g
Fat: 12g
Saturated Fat: g
Cholesterol: 95mg
