I Heart Naptime · by Jamielyn Nye★ 5.0 (7)
Instant Pot Chicken Taco Bowl Recipe
NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 63%
CARBS 35G43% OF CAL
4G FIBER27G OTHER3G TOTAL SUGAR
FAT 8G21% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Instant Pot chicken taco bowls with shredded chicken, black beans, corn, and rice topped with salsa and lime. Quick, family-friendly, and ready in under 30 minutes.
mainmexicanbowlchicken🥘 pressure cookerdairy freegluten free
View the full recipe on I Heart Naptime →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup chicken broth
- 1 1/2 pounds chicken breast (, I used 3 medium chicken breasts)
- 1 teaspoon chili powder (, more to taste)
- 1/2 teaspoon Kosher salt (, more to taste)
- 1 cup fresh salsa
- 15 ounce can black beans (, drained and rinsed)
- 1 cup roasted corn (, I love the Trader Joes frozen roasted corn)
- 1/2 cup rice (, I use a long grain like jasmine)
- lime juice (, juice from 1/2 a lime )
At a glance
PER SERVING · TIME 30M
CAL 17%·PRO 63%
CARBS 35G43% OF CAL
4G FIBER27G OTHER3G TOTAL SUGAR
FAT 8G21% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 743mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 663mg
- Calcium
- 43mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 743MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.