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+ servings
Chicken tacos

The Best Instant Pot Chicken Tacos with Beans and Rice

These Instant Pot chicken tacos are quick and easy and delicious! They can be made from fresh or frozen chicken breasts or thighs and are great for tacos, salads, or nachos. 
5 from 4 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Gluten-free, Main Course, Main Dish
Cuisine Mexican
Servings 4 servings



  • Place rice, salsa, beans, corn, and chicken broth in the Instant Pot.
  • Nestle the chicken down in the liquid mixture. Sprinkle the chili powder, garlic powder, onion powder, cumin, and salt over the chicken. It's okay if it gets over the liquid, too, but try to get it on the chicken.
  • Seal your IP and cook on high pressure for 24 minutes.
  • Let the pressure release naturally for 10 minutes and then quick release the rest.
  • Remove the chicken breast and shred.
  • Serve topped with cheese and cilantro. You can spoon it into taco shells or taco-sized tortillas for chicken tacos.


As I wrote above, for a bariatric or low carb portion, you will want to leave the rice and 1 cup of the chicken broth out of the IP. Cook it separately according to the package directions, but with this modification:
  • For 1 ½ cups brown rice, add ½ cup salsa, 2 ½ cups chicken broth to a sauce pan. (Consult the package directions and adjust liquid if necessary.)
  • Follow the package directions to boil the liquid and cook the rice.  Adding the salsa and chicken broth will give it a nice flavor, similar to what it would have had if cooked with the chicken in the IP.
For my bariatric portion, I measure out 5 ounces of shredded chicken then top with 2-3 ounces of the salsa/corn/bean mixture and ½ avocado.
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