Chicken Taco Bowl (IP)
Ingredients
- 1½ C chicken broth, divided
- 1 lb boneless skinless chicken breasts
- 1 serving/packet taco seasoning
- 1 15 oz can black beans, rinsed and drained
- 1 C frozen corn
- 1½ C salsa (~1 Pace Picante Jar)
- 1¼ C long grain white rice, rinsed and drained
Directions
- Cover bottom of Instant Pot with grapeseed or olive oil using a paper towel or brush.
- Add ½ cup chicken broth to the bottom of Instant Pot, then add the chicken breasts.
- Sprinkle taco seasoning on the chicken breasts, then add black beans and corn.
- Add salsa followed by the rice and the remaining 1 cup chicken broth.
- Press the rice into the liquid to make sure it is fully submerged.
- Place the lid on the Instant Pot and make sure the vent valve is on "Sealing."
- Press the "Manual" button and set time for 8 minutes.
- After the 8 minutes at pressure elapse, allow pressure to naturally release for 12 minutes, then turn the vent valve to "Venting" to quickly release the remaining pressure.
- Remove the Instant Pot lid and gently Fluff the rice with a fork (Do not stir it!).
- Place the Instant Pot lid back on (with power off) for 5 more minutes to allow rice to rest while you prepare the toppings.
- Move rice to the side a bit to find the chicken breasts and pull them out. Shred the chicken using two forks.
- Add a scoop of rice mixture to a bowl. Top with some shredded chicken, and other desired toppings. Serve with mini corn tortillas, or tortilla chips.