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.
Ingredients
- 1 ½ cups brown rice NOT Minute Rice
- ¾ cup salsa
- 15 ounces kidney beans
- ½ cup corn we use frozen because I think it tastes better
- 1 ½ cups chicken broth
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- ½ teaspoon salt
- 1 pounds boneless skinless chicken breast
- ½ cup Cheddar cheese shredded
- ¼ cup fresh cilantro snipped
Instructions
- 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.
Notes
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.
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