Instant Pot Chicken Taco Bowls
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5 from 6 votes

Pressure Cooker Chicken Taco Burrito Bowls

For an easy meal, Pressure Cooker Chicken Taco Burrito Bowls, made with good and wholesome ingredients, can be on your table in under 30 minutes.
Prep Time20 mins
Cook Time3 mins
Total Time23 mins
Course: Dinner, Lunch
Cuisine: American, Mexican
Servings: 8 servings
Calories: 492kcal
Author: Jill Selkowitz

Equipment

Ingredients

Instructions

  • Using the Sauté button, or other button, allow Pressure Cooker to fully heat.
  •  Add Olive Oil and Chopped Onions and cook for 3 minutes.
  •  Add Red Pepper and minced garlic and turn off pot.
  • Add chicken broth and mix through, making sure nothing is stuck to the bottom of the pot.
  • Add chicken chunks, corn, black beans, taco seasoning, True Lime Garlic Cilantro, lime Juice, salt and rice. Do not mix. Lastly, cover with Rotel and diced tomatoes.
  • Lock on Lid and close pressure valve.  Cook at high pressure for 2 minutes. Wait 10 minutes and then release the rest of the pressure.
  • Open pot, add cilantro and stir to combine.  
  • Garnish with Grated Cheese, Sour Cream, Fresh Cilantro and a Lime Wedge.  Serve with Tortilla Chips, if desired.

Notes

If using Salsa instead of making your own, use 32 oz minimum.
If using Diced Tomatoes instead of Rotel, add extra onion, pepper and salt.
Try my Homemade Taco Seasoning, instead of using a Packet.

Nutrition

Calories: 492kcal | Carbohydrates: 65g | Protein: 42g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 91mg | Sodium: 969mg | Potassium: 1175mg | Fiber: 8g | Sugar: 6g | Vitamin A: 880IU | Vitamin C: 42mg | Calcium: 80mg | Iron: 4mg