Savoring Chicken Taco Bowl Recipe for Instant Pot

Ingredients

• A spritz of cooking spray
• A portion of chicken broth, separated from 1 ½ cans of 14.5 ounces each
• A duo of chicken breasts
• A pack of taco seasoning weighing 1.25 ounces
• A can of ranch-style beans, 15 ounces, rinsed and drained
• A can of corn, 15 ounces, drained
• A blend of 1 ½ cups of salsa
• A measure of uncooked brown rice, 1 ¼ cups

Step 1

Prepare your multi-functional pressure cooker by giving it a quick spray with cooking oil to ensure easy cleaning later. Begin by pouring half of the chicken broth into the pot, creating a flavorful base. Place the chicken breasts inside and generously season them with zesty taco seasoning for a burst of flavor. Next, add in the beans, corn, salsa, and rice to the mix.

Step 2

Ensure the rice is fully submerged by pouring the remaining broth over the ingredients. Seal the lid securely and engage the high-pressure setting following the manufacturer's guidelines. Set the timer for a tantalizing 22 minutes, allowing the pressure to slowly build up over the next 10 to 15 minutes.

Step 3

Once the cooking process is complete, release the pressure naturally as per the manufacturer's instructions, which typically takes around 12 minutes. Carefully remove the tender chicken breasts and let them rest on a cutting board. Fluff the rice gently to maintain its light texture and cover it for an additional 5 minutes to enhance its flavors.

Step 4

While the rice is resting, use two forks to shred the succulent chicken into bite-sized pieces. To serve, spoon the flavorful rice into bowls and top it off with the mouthwatering shredded chicken for a satisfying and delicious meal experience.