INSTANT POT CHICKEN TACO BOWLS




When I reached out on my Instagram page to ask for your recipe recommendations, it quickly became clear that my readers want more easy dinner ideas–including more recipes you can make in your instant pot!

(Here’s the instant pot I own and if you’re thinking about buying one, you can read this great article about them.)
If you’ve been following along with my blog at all, you may know my affection for “bowls” : complete meals–including grains, protein and veggies, served together in a bowl. These are a few of my absolute favorites.
The instant pot takes my affection for “bowl recipes” to a whole new level,  allowing me to add all of the ingredients to the pot at the same time, without any prep! YES!! This recipe is a busy mom’s dream come true.





I first got the great idea for these bowls from wondermom wannabe. I knew I wanted to use white rice, and adjust the ingredient ratios, for less rice. I also played around with the recipe several times to make sure the rice and chicken cooking times coordinated enough that the rice was cooked perfectly, and not gloopy/mushy, and the chicken not dry.

The end result was just perfect! It really doesn’t get much easier than these Chicken Taco Bowls, made in the handy, dandy Instant Pot!

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.

  • Prep Time

  • 5 mins

  • Cook Time

  • 20 mins

  • Total Time

  • 25 mins

  • Course: Main CourseCuisine: American, instant pot, MexicanServings: 6Calories: 299kcalAuthor: Lauren Allen

  • Recipe Video



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.

  • 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.



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).

  • Try these INSTANT POT MEALS.



Nutrition
  • Calories: 299kcal | Carbohydrates: 52g | Protein: 17g | Fat: 2g | Cholesterol: 24mg | Sodium: 804mg | Potassium: 685mg | Fiber: 7g | Sugar: 3g | Vitamin A: 8.1% | Vitamin C: 6.1% | Calcium: 5.9% | Iron: 12.6%


RECIPES AND IMAGE ADAPTED FROM https://tastesbetterfromscratch.com







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