INSTANT POT CHICKEN TACO BOWLS

These Instant Pot Chicken Taco Bowls are a tasty way to change up taco night. This is another easy family dinner recipe that’s miraculously even less work than regular tacos. And since it’s all made in the Instant Pot, clean up is a cinch too!

Ingredients

• 4-5 uncooked boneless, skinless breasts if large, cut in half
• 1-2 packets taco seasoning 1 for mild flavor, 2 for more flavor
• 1 15 oz can black beans, drained and rinsed
• 1 12 oz bag frozen corn
• 1 15.5 oz jar salsa
• 3 cups uncooked jasmine rice rinsed
• 3 cups water or chicken broth
• cheddar cheese
• cilantro optional
• sour cream optional

Instructions

1. Add beans, corn, and salsa to slow cooker. Top with chicken breasts and sprinkle taco seasoning over the chicken.
2. Pour water (or broth) over the chicken.
3. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
4. Shred chicken. Serve over rice. Top with cheddar cheese, cilantro, sour cream, jalapenos, and/or avocado as desired

Recipes from wondermomwannabe.com

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