This all-in-one dinner has quickly become a family favorite! Instant Pot Chicken Taco Bowls all cooked together in one pot, with rice, black beans, corn, salsa, chicken and seasonings.

Instant Pot Chicken Taco Bowls |

Instant Pot Chicken Taco Bowls

When I reached out on my Instagram page to ask for your recipe recommendations, it quickly became clear that my readers want more easy dinner ideas–including more recipes you can make in your instant pot!

(Here’s the instant pot I own and if you’re thinking about buying one, you can read this great article about them.)

If you’ve been following along with my blog at all, you may know my affection for “bowls” : complete meals–including grains, protein and veggies, served together in a bowl. These are a few of my absolute favorites.

The instant pot takes my affection for “bowl recipes” to a whole new level,  allowing me to add all of the ingredients to the pot at the same time, without any prep! YES!! This recipe is a busy mom’s dream come true.

I first got the great idea for these bowls from wondermom wannabe. I knew I wanted to use white rice, and adjust the ingredient ratios, for less rice. I also played around with the recipe several times to make sure the rice and chicken cooking times coordinated enough that the rice was cooked perfectly, and not gloopy/mushy, and the chicken not dry.

The end result was just perfect! It really doesn’t get much easier than these Chicken Taco Bowls, made in the handy, dandy Instant Pot!

How to make Instant Pot Chicken Taco Bowls:

  • Add a little broth, and 2 chicken breasts to the bottom of the IP.
  • Sprinkle taco seasoning over the chicken. (If you don’t have a packet of taco seasoning, you can make it really easily from scratch).
  • Top with black beans, corn, salsa, and uncooked white rice.
  • Add the rest of the chicken broth. BAM!
  • Secure the lid, and follow my setting instructions.
  • While the mixture cooks, prepare your toppings.

Step-by-step process photos for instant pot chicken taco bowls.

One important tip I would offer, when everything is done cooking, is to fluff the rice really gently with a fork. If you take the lid off and stir the mixture when the rice is piping hot, you’ll end up with rice that gloops (is that a word?) and sticks together. Yuck! So just fluff it with a fork, then put the lid over it and allow it to rest for a few minutes before serving.

What Instant Pot size to use:

I developed this recipe for use in the 6-QUART INSTANT POT. If you’re using a larger IP you may need to add more liquid so that you don’t get a burn notice.

Can I use brown rice or Quinoa?

Yes, you could use brown rice for these instant pot chicken bowls but some adaptions will be needed. Add ¼ cup more chicken broth, and I would also suggest using chicken thighs, or cooking the chicken separately, so that it doesn’t get overcooked/dry. Brown rice takes longer to cook in the IP–about 22-24 minutes (22 for low elevations, 24 for higher). Then follow the same pressure release instructions.

If you’d like to use quinoa instead of rice I recommend cooking it separately. Quinoa only takes 1 min on high pressure to cook, so if used in this recipe it would be very overcooked.

Can I use frozen chicken breasts?

Yes!  To make this recipe with frozen chicken breasts, follow the directions exactly as they are listed below (but use frozen breasts).  Cook on manual (high pressure) for a total of 10 minutes, instead of the 8 minutes it calls for.  Then allow the pressure to naturally release for 12 minutes.

Other ways to adapt these Instant Pot Chicken Taco Bowls:

  • Use ground beef/ground turkey.  To substitute, sauté the meat in the bottom of the IP, first, before adding the rest of the ingredients.
  • Make it vegetarian. You could also leave the chicken out, to make this a vegetarian meal. Add additional veggies like chopped bell pepper, zucchini, or stir in fresh spinach at the end.
  • Switch the beans. If you don’t have black beans I would suggest pinto, or really any other type of bean you like.
  • Leave out the rice. If you’d like to leave the rice out, you only need 1 cup of chicken broth. Cook time is the same.
Toppings are key!

The toppings can really make this dish fantastic! I would suggest a little shredded cheese, a scoop of sour cream or plain greek yogurt, and definitely some fresh chopped cilantro and avocado. You could serve warm corn/flour tortillas or tortilla chips on the side. You could also top with some shredded lettuce or chopped spinach.

Check out my other INSTANT POT RECIPES!  Popular ones include:


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Instant Pot Chicken Taco Bowls |
Prep 5 minutes
Cook 20 minutes
Total 25 minutes
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Topping ideas:

  • cheese
  • fresh cilantro , chopped
  • avocado sliced
  • green onion , chopped
  • sour cream


  • Spray bottom of IP with non-stick cooking spray.
  • Add ½ cup chicken broth to 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 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 rice mixture to a bowl. Top with some shredded chicken, and other desired toppings. Serve with tortillas, if desired.


*This recipe is for use in a 6 QUART INSTANT POT.   If using a larger instant pot, In step 2, add an additional ½ cup of chicken broth to the bottom of the pot (1 cup total in step 2).
To make in the Slow Cooker:
Add 1 cup broth, chicken, taco seasoning, beans, corn and salsa to slow cooker and cook on low for 4-5 hours or high for 2-3 hours, until chicken is cooked through. Stir in cooked rice.


Calories: 299kcalCarbohydrates: 52gProtein: 17gFat: 2gCholesterol: 24mgSodium: 804mgPotassium: 685mgFiber: 7gSugar: 3gVitamin A: 405IUVitamin C: 5mgCalcium: 59mgIron: 2.3mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    I had to use a can of diced tomatoes because I was out of salsa. I used 2tbs of my DIY taco seasoning, can of corn, can of black beans, and 2 of our very own chicken breasts. I followed the rest of the directions, and this turned out tasty! We topped with lettuce, cheese, and sour cream. Most of us ate ours over tortilla chips as well! It’s a keeper!

  2. 5 stars
    We had these for dinner tonight and my family loved them! Even my pickier kids had seconds. I used brown rice and frozen chicken breats. Cooked for 21 minutes and mixed the shredded chicken back in with the rice mixture. The homemade taco seasoning was great too. We topped them with cheese, lettuce, tomato, and avocado.

  3. 1 star
    This recipe did not work well AT ALL…and I followed it exactly. I got the “food burned” message the first round. I thought, maybe it’s the olive oil spray. Salvaged the chicken and rice mix, scrapped out the burnt food, cleaned the pot. Tried it with vegetable oil spray and added water. Same thing…”food burned” message. Tried it again, last round, NO OIL, a little more water,…SAME MESSAGE! I finally have it in the oven in hopes it’ll cook the chicken through.

    1. I also got the burn notice. Took everything out of pot, allowed it to cool then washed the pot. Returned everything to the pot, added little more liquid & restarted the instant pot. Got the burn notice again. Put everything in Dutch oven & cooked it on the stove. What a shame because it had a very good flavor .

    2. 3 stars
      I had the same issue. However, no food was burnt, yet the burn notice still came on. I didn’t do anything but turn it off. I walked away to finish vacuuming up the crackers my toddler had shared with the carpet, about 15min, and when I came back the instapot had naturally released the pressure, and food was cooked perfectly. May try again with more broth in the future… I skipped the taco seasoning and just tossed in paprika, chilli powder, cumin, oregano, garlic, onion, salt n pepper. The flavor was great but my heavy seasonings may have caused it to get overheated.
      Lmk if y’all figure it out! 🙌

  4. 5 stars
    Ok..I’m not the kind of person that comments on anything but this stuff rocks since my wife and I make this around 2-3 times a week I feel like I have to. Try it folks you won’t be disappointed.. With an 8qt use 2c of broth

  5. 5 stars
    Hi Lauren! My family loves this recipe and I would love to do it when inviting friends over. I have one Instant Pot but I don’t believe I can double ingredients there. What would be your advice to cook this for 10 people? Thank you so much in advance. I love your recipes!

  6. 5 stars
    Amazing!! My go to all the time it is the perfect hearty but still relatively healthy dinner. It also makes great leftovers. I love easy but delicious meals that don’t require a ton of prep, time, and cleanup. You hit all the marks here!!

  7. I love this recipe and have used it for years but I moved and got rid of my instant pot. Any suggestions on making this the old fashioned way (stove, oven, etc)? :/

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