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Instant Pot Chicken Taco Bowl

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PREP TIME
10 min
COOKING TIME
35 min
TOTAL TIME
62 min
SERVINGS
6 servings
Dinner
Instant Pot Chicken Taco Bowl
Ingredients
  • cooking spray
  • 1 1/2 (14.5 ounce) cans chicken broth, divided
  • 2 chicken breasts
  • 1 (1.25 ounce) package taco seasoning
  • 1 (15 ounce) can ranch-style beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 1/2 cups salsa
  • 1 1/4 cups uncooked brown rice
Instructions
1
Preheat your pressure cooker by spraying the interior surface with cooking spray.
2
Pour half of the chicken broth into the pot, followed by the addition of chicken breasts and a sprinkle of taco seasoning.
3
Next, add beans, corn, salsa, and rice to the pot.
4
Pour the remaining chicken broth into the pot, ensuring that the rice is fully submerged.
5
Close and secure the lid of your pressure cooker.
6
According to the manufacturer's guidelines, set the high-pressure setting and set a timer for 22 minutes.
7
Allow the pressure to build within your cooker over the course of 10-15 minutes.
8
Once the pressure has released naturally, according to your cooker's instructions, and taken about 12 minutes, carefully remove the chicken breasts from the pot.
9
Place the chicken breasts on a cutting board to rest and let them sit for a few minutes.
10
While the chicken is resting, gently fluff the rice to prevent it from clumping together.
11
Cover the pot with its lid for an additional 5 minutes.
12
In the meantime, shred the chicken breasts using two forks.
13
Serve the rice in bowls and top it with shredded chicken.