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Instant Pot® Chicken Taco Delight

★★★★ ☆ 4.1 (242)

This flavorful chicken taco recipe is perfect for busy weeknights when you want a quick, delicious meal without the fuss. Using the Instant Pot makes it easy to get tender, juicy chicken ready in no time.

◷ 45 min Total Time

♜ 4 Servings

▥ Medium Difficulty

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Ingredients

4 servings

cooking spray 1 ½ (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 ½ cups salsa 1 ¼ cups uncooked brown rice

Egg and Cheddar Melt Sandwich

Instructions

Step 1

Start by spraying the inside of your Instant Pot with some cooking spray. Pour in half of the chicken broth, then add the chicken breasts and sprinkle the taco seasoning over them. Next, toss in the beans, corn, salsa, and rice. Pour the remaining broth over everything, making sure the rice is fully covered.

Step 2

Close the lid and set the pot to high pressure for 22 minutes. It will take about 10 to 15 minutes for the pressure to build up. Once the cooking time is done, let the pressure release naturally for around 12 minutes.

Step 3

Carefully take out the chicken breasts and set them on a cutting board to rest. Fluff the rice gently so it doesn’t stick together, then cover it and let it sit for another 5 minutes. While the rice rests, shred the chicken with two forks.

Step 4

Serve the rice in bowls and top with the shredded chicken. Enjoy!

Why You’ll Love This Recipe

This dish is quick, flavorful, and perfect for busy weeknights. The Instant Pot makes cooking chicken easy and tender, while the spices bring a delicious Mexican flair. It’s a crowd-pleaser that requires minimal effort.

Serving Suggestions

Serve with warm tortillas, shredded cheese, and a dollop of sour cream. Add fresh toppings like chopped cilantro, diced onions, or avocado slices to enhance the flavors. A side of Mexican rice or black beans pairs well.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave with a splash of broth to keep it moist. This dish also freezes well; thaw overnight before reheating.