Instant Pot Chicken Taco Rice Bowls

5 from 1 vote

Instant Pot Chicken Taco Rice Bowls are an easy weeknight meal made in the Instant Pot.

Prep Time10

Cook Time22

Total Time32

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 396kcal

1 lb boneless skinless chicken breasts cut into bite-sized pieces
1 package taco seasoning
1 ½ 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 ½ 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.