Instant Pot Chicken Taco Bowl Food

CHICKEN BURRITO BOWL - INSTANT POT

Steps:

• Add chicken, taco seasoning and chicken broth to a 6-qt Instant Pot® and gently toss to combine.
• Stir in corn, black beans, salsa and green chiles. Without stirring, add rice.
• Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in cheese until melted, about 1 minute.
• Serve immediately, garnished with cilantro, if desired.

INSTANT POT SHREDDED CHICKEN TACOS

Steps:

• Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
• Set the Instant Pot to sauté. Heat 1/2 tablespoon of the olive oil. Once hot and shimmering, add half the chicken and sear both sides for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Remove to a plate and set aside. Add the second half of the chicken and sear each side for 2 to 3 minutes each. Remove to the same plate.
• With the Instant Pot still on sauté, add the remaining 1/2 tablespoon olive oil. Add the onion, garlic, chili powder, and remaining 1/2 teaspoon kosher salt. Let cook 3 minutes, until the onion beings to soften. Turn the Instant Pot off (on my model, I hit CANCEL). Stir in the chipotle peppers, tomatoes, and reserved chicken. Arrange the chicken pieces in a single layer (a little overlap is OK, and the chicken will be touching). Pour the lime juice over the top.
• Lock the lid in place. Cook on manual pressure for 8 minutes. As soon as the time is up, vent immediately. Once you can open the lid, turn the Instant Pot off, and then remove the chicken to a large bowl or plate. Turn the Instant Pot to SAUTE. Bring the cooking liquid to a simmer. Let simmer for 5 to 10 minutes, stirring occasionally, until the liquid reduces by about half. Meanwhile, shred the chicken with two forks (or, once it is cool enough, your fingers).
• Once the liquid is reduced, turn the Instant Pot off, return the chicken into the Instant Pot, and then stir the chicken to coat in the sauce.
• Prepare the avocado sauce (I like to do this while the chicken is pressure cooking): In a food processor, blend together the avocado, Greek yogurt, 2 tablespoons lime juice, and salt until smooth. Taste and add additional salt or lime juice as desired.
• To serve: Fill the shells or tortillas with the chicken, drizzle with avocado sauce, and add any desired toppings. Enjoy immediately.

INSTANT POT® CHICKEN TACO BOWL

Steps:

• Spray the inside of a multi-functional pressure cooker (such as Instant Pot®) with cooking spray. Pour in 1/2 the chicken broth. Add chicken breasts; sprinkle with taco seasoning. Add beans, corn, salsa, and rice.
• Pour remaining broth into the pot, making sure rice is submerged. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes.
• Carefully pull out chicken breasts; let rest on a cutting board. Fluff rice lightly to keep it from clumping together and cover with lid for 5 minutes more. Shred chicken with 2 forks in the meantime.
• Serve rice in bowls topped with shredded chicken.

INSTANT POT CHICKEN TACO BOWLS

Steps:

• Spray bottom of IP with non-stick cooking spray.
• Add 1/2 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.

INSTANT POT® CHICKEN TACOS

Steps:

• Combine chicken broth, picante sauce, green chiles, and lime juice in a multi-functional pressure cooker (such as Instant Pot®). Add chicken and sprinkle taco seasoning mix over the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the keep warm setting. Transfer chicken to a cutting board and let cool for 10 minutes.
• Shred chicken and return back to the pot for 3 minutes or until heated through.

INSTANT POT 20 MINUTE CHICKEN BURRITO BOWLS

Steps:

• Add chicken, taco seasoning and chicken broth to a 6-qt Instant Pot® and gently toss to combine. Stir in corn, black beans, salsa and green chiles. Without stirring, add rice. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in cheese until melted, about 1 minute. Serve immediately, garnished with cilantro, if desired.

INSTANT-POT CHICKEN TACO SOUP

Steps:

• Combine chili powder, garlic powder, cumin and paprika in a small bowl; sprinkle the mixture evenly all over chicken. Set aside.
• Select Sauté setting on a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat for 2 to 3 minutes. Add oil to the cooker. Working in 2 batches, add the chicken; cook until browned on both sides, about 3 minutes per side. Transfer the chicken to a plate.
• Press Cancel. Add strained tomatoes, diced tomatoes, black beans, pinto beans, chiles, broth, corn and salt. Nestle the chicken into the mixture. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)
• When the cooking has finished, carefully turn the steam release handle to Venting position and let steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Remove the lid from the cooker. Transfer the chicken to a plate; using 2 forks, shred into bite-size pieces. Discard bones. Stir the chicken back into the soup. Ladle evenly into 8 bowls; top with cheese, chips, scallions, cilantro and sour cream.

EASY INSTANT POT CHICKEN TACOS (5-INGREDIENTS)

Steps:

• Prep. Cut chicken into 1 to 2-inch pieces. Mix the chicken in the taco spice mix.
• Add ingredients. Add the seasoned chicken, a cup of water and half a teaspoon of salt to the Instant Pot and stir through.
• Set & cook. Secure and lock the lid; make sure the pressure handle is pointing to Sealing. Select Manual/Pressure Cook and adjust the timer to 10 minutes on HIGH pressure. After a few seconds, the ON sign will come on, indicating the pressure is building (you might also hear 3 beeps on some models); pressurizing will take about 7 minutes, and then the 5-minute timer will begin.
• Once the timer is done, allow the pressure to release naturally for 5 minutes and after, manually let off the remaining steam (quick release).
• Prepare other ingredients. In a hot frying pan or the oven, toast tortillas until slightly puffed up and golden brown. Stor warm tortillas under a towel. Slice avocado and prepare the salsa verde for the table.
• Finish the chicken. Open the lid. Remove the chicken pieces to a bowl and shred them into strips using a knife and fork; you can also dice the meat. Scoop a couple of tablespoons of the cooking broth over the shredded chicken.
• Build your tacos!