Instant Pot Chicken Taco Bowls
Instant Pot Chicken Taco Bowls are the ultimate weeknight meal, combining tender chicken with zesty spices and vibrant veggies for a flavor-packed dish ready in under 30 minutes. Perfect for Taco Tuesday or any night, this easy recipe offers a customizable base that pleases the whole family. Enjoy an explosion of flavors and colors while keeping your dinner prep simple and stress-free!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tsp chili powder
- 1 tsp cumin
- 1 can (15 oz) black beans, rinsed
- 2 bell peppers, chopped (any color)
- 1 cup corn kernels (fresh or frozen)
- 1 cup salsa
- 2 tbsp taco seasoning
- Fresh cilantro, to taste
- Juice of 1 lime
Instructions
- Prepare your Instant Pot by placing it on a stable surface and plugging it in.
- Place chicken breasts at the bottom of the pot in a single layer.
- Sprinkle chili powder, cumin, and taco seasoning over the chicken.
- Add chopped bell peppers, corn, and rinsed black beans on top of the chicken.
- Pour salsa over all the ingredients.
- Close the lid securely and set to high pressure for 10 minutes. Allow natural pressure release for 5 minutes, then quick-release remaining steam.
- Shred chicken with two forks and mix all ingredients together before serving.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 390
- Sugar: 3g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 34g
- Cholesterol: 90mg
Keywords: For added flavor, sauté onions and garlic before adding other ingredients. Feel free to substitute chicken with beef or tofu for different variations. Store leftovers in an airtight container in the fridge for up to three days.