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Instant Pot Chicken Taco Bowls

Instant Pot Chicken Taco Bowls are sure to hit the spot when you’re craving something hearty but healthy Mexican food!  These chicken taco rice bowls are made completely in the Instant Pot, making this an easy, 30 minute weeknight dinner that the entire family will love.

It’s official – the Instant Pot makes dinner SO much easier!  I’m a little obsessed with it right now.  Not only does it make dinner fast, but it can make these entire Instant Pot Chicken Taco Bowls in one pot!

I suppose it’s a logical time to get into something like the Instant Pot.  It’s perfect for comfort food, which we all start craving in the fall, and it’s great for quick weeknight dinners, which are necessary during the school year.

I hope you don’t mind my new obsession because I have a TON more Instant Pot recipes coming up for ya in the next few weeks (maybe even months!? Who knows when I’ll stop!).

I made these Instant Pot Chicken Taco Bowls the other day on Lars’ first day of preschool.  I wanted something easy for lunch and needed it ready when I got home from picking him up.   This recipe is truly one of those that you dump everything in, hit ‘start’, and let the pressure cooker do all of the work for you.

These Instant Pot Chicken Taco Rice Bowls hit the spot! It’s no secret that I love my bowl meals, and this is absolutely a new favorite of ours.  Both of the boys gobbled these up!

Ingredients in Instant Pot Chicken Taco Bowls

What You’ll Need

Chicken Breasts – boneless skinless chicken breasts work best in this recipe.

Taco Seasoning – using a packet of taco seasoning makes this recipe even easier, opposed to having to measure out every spice!

Brown Rice – I love the heartiness of brown rice in this recipe.  I would not recommend subbing white rice, as the cooking time is quite different.

Salsa – use whatever is your favorite kind!  You can adjust the spice level of this entire dish by using mild/medium/hot salsa.

Chicken Broth

Black Beans – a can of drained and rinsed black beans adds texture and fiber to these rice bowls.

Corn – I prefer using frozen corn, but you can also use canned if that’s what you have on hand.

You can definitely make these as mild or spicy as you like.  I kept ours as mild as possible, so they were kid-friendly, but you can use spicy taco seasoning, spicy chiles, and spicy salsa if you like your food to have a kick.

Toppings for Instant Pot Chicken Taco Bowls

For toppings, we had ours with shredded cheese, chopped cilantro, and sliced avocado the first time.  When we had leftovers I added a dollop of plain Greek yogurt which was delicious as well!  I think green onions, hot sauce, guacamole, and pico de gallo would also be amazing.  You can choose whatever sounds best to you!

Like this recipe?  You’ll love these too:

One Skillet Mexican Chicken and Rice

Salsa Verde Mexican Chicken Lasagna

Instant Pot Coconut Chicken Curry

Vegetarian Quinoa Burrito Bowls


Instant Pot Chicken Taco Rice Bowls

Instant Pot Chicken Taco Rice Bowls

Instant Pot Chicken Taco Rice Bowls are an easy weeknight meal made in the Instant Pot.
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: chicken, dinner, easy dinner, instant pot, main dish, pressure cooker, rice, rice bowl, tacos, weeknight dinner
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 6 servings
Calories: 396kcal
Author: Taylor


  • Pressure Cooker


  • 1 lb boneless skinless chicken breasts cut into bite-sized pieces
  • 1 package taco seasoning
  • 1 1/2 cups brown rice
  • 16 ounce jar salsa
  • 16 ounce can chicken broth
  • 15 ounce can black beans, drained and rinsed
  • 7 ounce can diced green chiles
  • 1 1/2 cups frozen corn
  • Toppings: sliced avocado chopped cilantro, shredded cheese, sour cream/plain Greek yogurt


  • Add all ingredients to your Instant Pot/pressure cooker.
  • Top with lid.
  • Cook on high for 22 minutes.
  • Let the pressure naturally release for 10 minutes, then release the rest of the way.
  • Stir with a spatula. There may be liquid on top, but that will continue to be absorbed by the rice.
  • Serve topped with avocado, cilantro, shredded cheese, and sour cream.


You can also use white rice, just decrease the cooking time to 15 minutes.


Calories: 396kcal | Carbohydrates: 65g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1318mg | Potassium: 1060mg | Fiber: 10g | Sugar: 3g | Vitamin A: 449IU | Vitamin C: 24mg | Calcium: 85mg | Iron: 4mg
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate


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