This is the ultimate Chicken Taco Bowl recipe. Made in the Instant Pot, this meal has all the makings of a Mexican feast. Just add cheese, salsa and your favorite taco fixings!
Why this Instant Pot recipe is best
- Cooks the chicken to juicy perfection in no time
- Everyone can customize their taco bowls different toppings.
- Full of protein and low in carbs.
- Ready to eat in 35 minutes!
Cooking chicken in the Instant Pot is a no brainer. We added some taco seasoning and served it up in bowls with cauliflower rice, salsa and a big handful of shredded cheese!
This is one of those meals we’ll make again and again. You can have Chicken Taco Bowls for dinner a dozen times and never eat it exactly the same way twice.
I also love that this is a pick-eater friendly recipe I can feel good about serving my family. Lots of fresh ingredients, no heavy starches and amazingly delicious.
LOVE keto friendly dinners? These easy avocado tacos are always a hit!
Chicken. Either frozen or fresh chicken breasts can be used. Boneless, skinless thighs work too.
Taco seasoning. Try our Homemade Taco Seasoning here. It’s so easy to make with no added sugars, preservatives or flour.
Cauliflower Rice. Make your own in minutes with our easy cilantro lime cauliflower rice recipe, or swap in plain cooked cauliflower rice if preferred.
Salsa. You need jarred salsa for this recipe. The liquids in the salsa combine with the spices to create a taco-seasoned sauce for the chicken. Make sure to use a brand with no added sugars.
Toppings. Shredded lettuce and cheese are must-haves for our family. This Chunky Guacamole tastes amazing on Chicken Taco Bowls too. Sour cream or greek yogurt is also delicoius. Black beans and tomatoes are a great addition.
STEP 1. Cook the chicken
Pour broth into the bottom of your Instant Pot. Add chicken breasts, then sprinkle with taco seasoning. Pour salsa on top.
Pressure cook on high for 15 minutes. Let the pressure release naturally for 10 minutes, then do a quick release of remaining pressure. Shred chicken with a fork.
STEP 2. Add lime juice
Put the shredded chicken back into the pot. Add lime juice and zest, then stir.
STEP 3. Assemble bowls
Ladle a serving of cauliflower rice into each bowl. Place chicken on top of cauliflower rice. Add whatever toppings you like before serving!
Tips and Tricks
- Microwave your lime for 30 seconds to get the most juice. This is especially helpful if you keep your limes in the refrigerator.
- Make sure to put the salsa on top of the chicken. If it’s on the bottom, it can trigger the burn notice warning on your pressure cooker.
- Remember that the spicier your salsa, the spicier your chicken will be!
- Reserve about 1/4 cup of the liquid from the Instant Pot after cooking. If your chicken looks dry after shredding, you can stir in a bit of the cooking liquid to make it perfectly juicy.
- Store leftovers in an airtight container in the fridge for 3 days.
- The cooked chicken taco meat can be frozen in an airtight container and stored for up to 3 months in the freezer.
- Use in place of the beef in our beef taco casserole recipe!
I like to set up a taco bar and let everyone at their own toppings! Here are some of our favorites.
- sour cream or plain Greek yogurt
- black beans
- shredded cheese
- shredded lettuce
- fresh pico de gallo
- Vegan Cashew Queso is delicious for a dairy free option
No extra cooking time is needed to cook frozen chicken in the Instant Pot. The pot will simply take longer to come to pressure.
Do make sure that the frozen chicken breasts aren’t stuck together. They should be in a single layer to cook properly.
I prefer red salsa in this recipe. Make sure it’s a salsa made from cooked tomatoes in a jar. Do not use Pico de Gallo (fresh salsa) to cook the chicken. Save it for topping the Chicken Taco Bowls!
We tested the chicken recipe in a 6 quart Instant Pot.
You can make the cilantro-lime cauliflower rice up in advance. Store it in the refrigerator in an airtight container until ready to add to your chicken taco bowls.
More Chicken Recipes
- Baked Ranch Chicken
- Gluten Free Chicken Parmesan
- Greek Chicken Kabobs
- Chicken Fried Cauliflower Rice
- 4 boneless, skinless chicken breasts (fresh or frozen - about 2 pounds)
- 1/4 cup chicken broth
- 1 Tablespoon taco seasoning mix
- 3/4 cup jarred salsa
- zest and juice of 1 lime
- 2 cups cilantro lime cauliflower rice
- Pour chicken broth into the Instant Pot. Add chicken breasts in a single layer. Sprinkle taco seasoning over the chicken breasts. Top with salsa.
- Secure the lid and make sure the pressure valve is set to SEALING. Select the HIGH PRESSURE (or manual cook mode) and set the timer for 15 minutes.
- When the timer is done, let the pressure naturally release for 10 minutes and then manually release the rest of the pressure (quick release venting valve).
- Remove chicken breasts and place them on a cutting board or plate. Shred the chicken with two forks.
- Drain about ¼ cup of liquid from the Instant Pot into a measuring cup. I like to reserve this in case the tacos need a little additional liquid after mixing.
- Put the shredded chicken breast back into the Instant Pot. Add lime juice and zest. Stir to combine.
- Serve over cilantro lime cauliflower rice. Add toppings as desired.
- Boneless, skinless chicken thighs may be used instead of chicken breasts.
- If you use frozen chicken breasts, you don’t need to change the temperature or cook time. Your Instant Pot will just take longer to build up to pressure. You do need to make sure they are positioned in a single layer and not stuck together, or the chicken will not cook.
- Taco seasoning. Try our Homemade Taco Seasoning here. It's so easy to make with no added sugars, preservatives or flour.
- Use jarred salsa for this recipe - it combines with the chicken broth to create a taco flavored tomato sauce for the taco meat. Save the fresh pico de gallo for serving. Make sure to place the salsa on top of the chicken breasts. If the salsa is on the bottom of the pot, it can cause the burn notice warning to go off.
- Tested in a 6-quart Instant Pot.
- Storage: Leftovers can be stored in an airtight container in the fridge for 3-4 days. Cooked chicken taco meat can be frozen in an airtight container and stored for up to 3 months in the freezer.
Nutrition Information:Yield: 4 Serving Size: 1 bowl
Amount Per Serving: Calories: 235Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 102mgSodium: 658mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 39g
Put Chicken Taco Bowls on the menu tonight for an easy, flavorful and nourishing dinner.