Instant Pot Chicken Taco Bowls

• servings: 6 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 ½ cups Low Sodium Chicken Broth, (divided)

2-3 Chicken Breasts (boneless/skinless)

1 (1.25 oz) packet Taco Seasoning (or 2 ½ Tbsp homemade)

1 (15 oz can) Black Beans, (drained & rinsed)

1 ½ cups Corn Kernels (frozen, fresh, or 1 can drained)

16 oz Salsa (not too thick)

1 (4 oz) can Diced Green Chiles (mild or hot)

1 ½ cups Long Grain White Rice, (rinsed very well)

1 cup Shredded Cheddar Cheese (or Mexican blend)

1 Lime, (cut in wedges)

Sour Cream (or Greek yogurt)

Cilantro

Red Onion

Diced Tomato

Avocado

Hot Sauce

Directions

Pour 1/2 cup of the chicken broth into the inner pot. Then set the chicken breasts in the pot in a single layer.

Sprinkle the taco seasoning over the chicken, covering it.

Add the black beans in one layer.

Add the corn in a layer.

Add the salsa, spread evenly over in a layer.

Add the diced chiles.

Sprinkle on the rice in an even layer.

Pour the remaining 1 cup of broth over the rice.

Use a fork to gently press down on the rice to submerge it in the liquid. Do not stir.

Place the lid on the pot and set the steam release knob to the Sealing position. Then press the Pressure Cook/Manual button, then press the +/- button or dial to select 10 minutes. High pressure. The pot will take several minutes to build pressure.

When the cook time has ended, immediately turn the steam release knob to the Venting position to do a Quick Release of the steam/pressure.

When the pin in the lid drops down, open the pot and remove the chicken breasts to a plate.

Fluff the rice with a fork.

Use 2 forks to shred the chicken, then return it to the pot. Stir well.

Serve with some of the cheddar cheese sprinkled on top, and any of the garnishes you prefer. I love to load up on all of them!

If making this for meal prep, divide between the containers and let cool before refrigerating.

Nutrition

• Calories: 400 kcal