Best 3 Instant Pot Chicken Taco Bowl Recipes
In this comprehensive guide, we will take you on a culinary journey to discover the perfect recipe for an instant pot chicken taco bowl. Get ready to tantalize your taste buds with a delightful blend of flavors and textures. Whether you're a seasoned home cook or just starting out, we'll provide step-by-step instructions, helpful tips, and recommendations for creating a flavorful and satisfying instant pot chicken taco bowl that will surely become a favorite in your kitchen.
Let's cook with our recipes!
INSTANT POT® CHICKEN TACO BOWL
This is delicious, healthier combination for an easy (albeit not necessarily quick) dinner. Top bowls with sour cream, shredded Mexican blend cheese, sliced green onions, fresh cilantro, guacamole (or chopped avocado), or whatever else you might like - be creative and have fun!
Provided by JannieRee
Categories World Cuisine Recipes Latin American Mexican
Time 1h2m
Yield 6
Number Of Ingredients 8
Steps:
- Spray the inside of a multi-functional pressure cooker (such as Instant Pot®) with cooking spray. Pour in 1/2 the chicken broth. Add chicken breasts; sprinkle with taco seasoning. Add beans, corn, salsa, and rice.
- Pour remaining broth into the pot, making sure rice is submerged. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes.
- Carefully pull out chicken breasts; let rest on a cutting board. Fluff rice lightly to keep it from clumping together and cover with lid for 5 minutes more. Shred chicken with 2 forks in the meantime.
- Serve rice in bowls topped with shredded chicken.
Nutrition Facts : Calories 343.7 calories, Carbohydrate 62.1 g, Cholesterol 22.5 mg, Fat 2.9 g, Fiber 7.5 g, Protein 17.7 g, SaturatedFat 0.6 g, Sodium 1820.7 mg, Sugar 6.4 g
INSTANT POT CHICKEN TACO BOWLS
This all in one dinner has quickly become a family favorite! Instant Pot Chicken Taco Bowls all cooked together in one pot with rice, black beans, corn, salsa chicken and seasonings.
Provided by Lauren Allen
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- Spray bottom of IP with non-stick cooking spray.
- Add 1/2 cup chicken broth to bottom of IP.
- Add chicken breasts.
- Sprinkle chicken with taco seasoning.
- Add black beans and corn.
- Add salsa.
- Add rice.
- Add remaining 1 cup chicken broth.
- Press rice into the liquid to make sure it's fully submerged.
- Set valve to sealing. Cook on Manual (high pressure) for 8 minutes.
- Allow pressure to naturally release for 12 minutes, then turn to quick release.
- Remove IP lid and gently FLUFF rice with a fork (Don't stir it!).
- Place IP lid back on (with power off) for 5 more minutes to allow rice to rest while you prepare the toppings.
- Slide rice to the side a bit to find the chicken breasts and pull them out. Shred the chicken.
- Add a scoop of rice mixture to a bowl. Top with some shredded chicken, and other desired toppings. Serve with tortillas, if desired.
Nutrition Facts : Calories 299 kcal, Carbohydrate 52 g, Protein 17 g, Fat 2 g, Cholesterol 24 mg, Sodium 804 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving
INSTANT POT® TACO BOWLS
Pressure cooking beef stew meat with taco seasoning allows for tender chunks of beef which can be used for taco bowls. It makes enough for a week of prepped lunches. Garnish with salsa, sour cream, avocado, and cilantro before serving.
Provided by thedailygourmet
Categories Everyday Cooking
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil. Add beef and cook until browned, about 3 minutes per side. Add onion, taco seasoning, 1/4 cup water, and garlic salt. Stir to combine.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, bring 2 1/2 cups water to a boil in a large saucepan. Add rice and stir for 1 minute. Cover saucepan tightly. Reduce heat to a simmer and cook until rice is tender, 20 to 25 minutes. Remove from heat and let cool completely.
- Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes. Let cool completely.
- Divide beef and rice among 6 reusable containers. Top with equal amounts of black beans, corn, and Cheddar cheese. Cover and refrigerate.
Nutrition Facts : Calories 792.4 calories, Carbohydrate 68 g, Cholesterol 122.7 mg, Fat 38.2 g, Fiber 6.5 g, Protein 44.4 g, SaturatedFat 16.8 g, Sodium 2577.5 mg, Sugar 4.9 g
Tips:
- For a spicier dish, add diced jalapeños or chipotle peppers to the chicken before cooking.
- If you don't have taco seasoning, you can make your own by combining chili powder, cumin, paprika, garlic powder, and onion powder.
- To make the chicken more flavorful, marinate it in the taco seasoning for at least 30 minutes before cooking.
- If you don't have an Instant Pot, you can cook the chicken in a slow cooker on low for 6-8 hours or in a Dutch oven over medium heat for 30-40 minutes.
- You can use any type of rice you like in this recipe. White rice, brown rice, or quinoa are all good options.
- If you don't have any salsa, you can use diced tomatoes or tomato sauce instead.
- Top your taco bowls with your favorite toppings, such as shredded cheese, sour cream, guacamole, or pico de gallo.
Conclusion:
Instant Pot Chicken Taco Bowls are a quick, easy, and delicious meal that is perfect for busy weeknights. They are also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can have a healthy and satisfying meal on the table in no time.
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