Instant Pot Chicken Taco Bowl Recipe
Description
Are you looking for an easy-to-make yet flavorful weeknight dinner that your family will love? If so, then this Instant Pot chicken taco bowl recipe is just what you need. It’s a delicious, nutrient-packed meal that’s simple to make and can be served as a complete meal or divided among several tacos. With only six ingredients, this dish has a deceptively simple ingredient list but is full of flavor and takes just minutes to prepare. Plus, it’s a great way to use up leftover chicken and veggies!
Prep Time
This dish is incredibly easy to make and requires minimal prep. To get started, gather your ingredients and chop the veggies. Next, mix the spices together in a small bowl. Finally, prepare the chicken by shredding or chopping it into small pieces. You can also use pre-cooked chicken for this dish to save even more time. All in all, this recipe takes about 10 minutes of prep time.
Cook Time
The cooking time for this Instant Pot chicken taco bowl is about 20 minutes. Once you seal the lid, the pot will start to build pressure, which will take about 10 minutes. Once the pressure is built, the pot will cook for an additional 10 minutes. After the cooking time is complete, the pot will naturally release the pressure, which will take about 10 minutes. All in all, the total cook time is about 30 minutes.
Ingredients
This delicious Instant Pot chicken taco bowl requires just six ingredients. You’ll need 1 pound of boneless, skinless chicken breasts, 1 red bell pepper, 1 cup of frozen corn, 1 teaspoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of garlic powder. You can also add salt and pepper to taste.
Instructions
To make this Instant Pot chicken taco bowl, begin by turning the Instant Pot on the “saute” setting. Once the pot is hot, add the chicken breasts and cook for about 5 minutes, stirring occasionally. Next, add the bell pepper, corn, chili powder, cumin, and garlic powder. Stir everything together and then seal the lid. Make sure to set the valve to “sealing” and then set the time for 10 minutes. Once the cooking time is complete, allow the pot to naturally release the pressure.
Once the pressure has released, remove the lid and use two forks to shred the chicken. Stir everything together and season with salt and pepper to taste. Serve the chicken taco bowl with your favorite toppings, such as cheese, sour cream, cilantro, diced tomatoes, or avocado. Enjoy!
Equipment
The only equipment you need to make this Instant Pot chicken taco bowl is an Instant Pot. If you don’t have an Instant Pot, you can also use a slow cooker or a Dutch oven. However, an Instant Pot is by far the easiest and quickest way to make this dish.
Notes
This recipe can easily be doubled or tripled to feed a larger crowd. You can also add additional vegetables, such as onions, peppers, or mushrooms, for added flavor. If you prefer a spicier dish, feel free to add more chili powder or cumin. You can also top the dish with your favorite hot sauce for an extra kick.
Nutrition: Per Serving
This Instant Pot chicken taco bowl is a nutrient-packed dish that’s sure to please even the pickiest of eaters. Each serving contains 309 calories, 35g of protein, 18g of fat, and 10g of carbohydrates. It’s also a good source of fiber and vitamins A and C, as well as a variety of minerals.
Recipe Tips
To make this Instant Pot chicken taco bowl even easier to make, you can use pre-cooked chicken. Simply shred the chicken before adding it to the pot. You can also use canned black beans or pinto beans instead of frozen corn. Finally, you can use pre-mixed taco seasoning instead of the individual spices.
This Instant Pot chicken taco bowl is a great way to use up leftover chicken and veggies. It’s a delicious, nutrient-packed meal that comes together in just minutes. Serve it as a complete meal or divide it among several tacos for a fun and flavorful weeknight dinner. Enjoy!
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