This recipe is dedicated to all you InstantPot lovers out there! If you have an Instant Pot like me, I know you probably love how easy it is to use and how quickly it can help you get dinner on the table. If you don’t have one, Walmart has them on sale right now for $69, plus you can get 2% cash back when shopping through Shop At Home.
This recipe for chicken taco bowls will definitely be a crowd pleaser in your house. It’s courtesy of Tastes Better from Scratch. Enjoy!
Image courtesy of Tastes Better from Scratch
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 of 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 the 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 the 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 the rice mixture to a bowl. Top with some shredded chicken, and other desired toppings. Serve with tortillas, if desired.
