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INSTANT POT CHICKEN TACO BOWLS #Food #Recipes #Nutrition #Delicious #HealthyFood #Easy #Cooking #LowCarbo

#Breakfast #HealthyRecipes #Dinner #Yummy #DietFood #Vegan #Lunch #Vegetables #Dessert #Healthy
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.

Ingredients

1 1/2 cups low-sodium chicken broth , divided
1 pound boneless skinless chicken breasts
1 packet taco seasoning
15 ounce can black beans , rinsed and drained
1 cup corn
1 1/2 cups salsa
1 1/4 cups long grain white rice , rinsed and drained
Topping ideas:
cheese
fresh cilantro , chopped
avocado sliced
green onion , chopped
sour cream

Instructions

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.


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.


Recipe Notes

*This recipe is for use in a 6 QUART INSTANT POT. If using a larger instant pot, In step 2, add an additional 1/2 cup of chicken broth to the bottom of the pot (1 cup total in step 2).



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